Baked Panko-Crusted Salmon
A crisp, flavorful Baked Panko-Crusted Salmon made with honey mustard, fresh herbs, panko breadcrumbs, and paprika for a quick and elegant weeknight meal.
4 Servings
Ingredients
- 4 teaspoons extra virgin olive oil
- 4 thick salmon fillets 6 ounces each
- Salt and freshly ground black pepper
- 2 tablespoons honey mustard or sweet-hot mustard
- 2 teaspoons chopped fresh thyme
- 2/3 cup panko breadcrumbs
- 2 tablespoons chopped Italian parsley
- 1/2 teaspoon paprika
Instructions
Preheat the oven
- Preheat the oven to 400°F (204°C). Line a baking sheet with foil for easy cleanup. Place the salmon fillets skin-side-down on the sheet. Season the salmon lightly with salt and freshly ground black pepper.
Prepare the mustard mixture and panko topping
- In a small bowl, combine the honey mustard with 1 teaspoon of the chopped thyme and stir until smooth.
- In a separate bowl, combine the panko breadcrumbs with the remaining teaspoon of thyme, the extra virgin olive oil, chopped parsley, paprika, and a light sprinkle of salt and pepper. Mix until the breadcrumbs are evenly coated.
Assemble the topping
- Using a small spoon, spread the mustard mixture evenly over the top of each salmon fillet. Spoon the panko mixture over the mustard layer, gently pressing to help it adhere.
Roast the salmon
- Roast the salmon for 12 to 14 minutes, checking after 10 minutes. The salmon is done when it flakes easily with a fork and feels almost firm to the touch. Remove from the oven and serve immediately.
Notes
To prepare this dish gluten-free, replace the panko breadcrumbs with certified gluten-free panko. Ensure all additional ingredients—especially mustard and spices—are labeled gluten-free. No further modifications are needed, as the remaining components naturally contain no gluten.