Panko Salmon

Name: Panko Salmon
Ingredients: 4 teaspoons olive oil; 24 ounces salmon fillets, cut into 6 serving pieces; salt and pepper, to taste; 2 tablespoons honey mustard or 2 tablespoons sweet-hot mustard; 2 teaspoons fresh thyme, chopped; 2/3 cup panko breadcrumbs; 2 tablespoons Italian parsley, chopped; 1/2 teaspoon sweet Hungarian paprika

8 ingredients

4 steps

Ingredients

4 teaspoons olive oil
24 ounces salmon fillets, cut into 6 serving pieces
salt and pepper, to taste
2 tablespoons honey mustard or 2 tablespoons sweet-hot mustard
2 teaspoons fresh thyme, chopped
2/3 cup panko breadcrumbs
2 tablespoons Italian parsley, chopped
1/2 teaspoon sweet Hungarian paprika

Directions

1

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4

Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.