Honey Mustard Baked Salmon

This honey mustard salmon has become my weeknight hero meal quick to prepare but undeniably special with a golden panko crunch and tangy honey mustard shining through every bite It is one of those reliable dishes that make you feel like you were able to pull off something fancy without breaking a sweat or needing a million ingredients

I first served this on a rainy weeknight and now it is in our family rotation even my picky eater calls it his favorite fish dish When friends come over and need a surefire main course this honey mustard salmon always impresses

Ingredients

• Fresh salmon fillets: the fresher the better look for firm flesh and a clean scent
• Butter: melted to help the panko brown and add flavor opt for high quality if you can
• Plain or seasoned panko crumbs: for an extra crispy topping Japanese panko gives the lightest crunch
• Chopped fresh parsley: for bright fresh flavor choose flat leaf for the best texture
• Honey mustard sauce: sweet tang with a kick make your own for a flavor boost

• For the sauce: try to use real honey and quality Dijon mustard and taste it as you go

Step-by-Step Instructions

Prep the Salmon:

Preheat your oven to four hundred degrees Fahrenheit Lightly grease a rimmed baking sheet with cooking spray or cover it with foil for easier cleanup Pat salmon fillets completely dry with paper towels to help the sauce and panko stick

Mix the Panko Topping:

In a small bowl stir together the melted butter panko bread crumbs and the chopped parsley Continue stirring until every crumb has soaked up some butter and the parsley is evenly distributed This step makes the topping extra crisp and flavorful

Glaze and Coat the Salmon:

Arrange your salmon fillets skin side down on the prepared baking sheet Brush each fillet generously with honey mustard sauce making sure to cover the tops and any exposed sides Immediately press the panko mixture onto each filet patting it gently so it adheres firmly over the glaze

Bake the Salmon:

Transfer the prepared salmon into the oven Bake for twelve to sixteen minutes depending on the thickness of your fillets Check for doneness by nudging the top of a fillet with a fork the fish should flake easily apart and the internal temperature should reach one hundred forty five degrees Fahrenheit

Rest and Serve:

Let the salmon rest right on the baking sheet for five minutes before moving it to plates This keeps it juicy and lets the coating finish setting up Serve with lemon wedges if you like or simply dig in as is

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I absolutely love how golden and crisp the panko gets on top and sometimes will double the crumb mixture for an extra crunch It always reminds me of lazy Sunday family dinners when everyone would rush to grab the crispiest fillet

Storage Tips

Leftovers store best in an airtight container in the fridge for up to two days To reheat place the salmon on a baking sheet and cover loosely with foil Warm in a three hundred degree oven until just heated through This helps keep the crumb topping crisp rather than soggy Microwave reheating is possible but the topping will soften

Ingredient substitutions

If you do not have fresh parsley use dill or basil for a different herb note For the panko try regular breadcrumbs in a pinch although the crunch will be more subtle If fish is not your thing this topping works on boneless skinless chicken breasts or even firm tofu slices

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Serving suggestions

This honey mustard salmon pairs beautifully with lemony green beans steamed rice or roasted potatoes For a complete meal serve with a crisp salad or a simple vegetable medley For a hint of freshness squeeze lemon juice right over the hot salmon

Cultural and historical context

Honey mustard is a classic American flavor pairing often found in salad dressings and dipping sauces Bringing it to salmon is a popular twist that started gaining steam in the two thousands bridging the worlds of sweet Southern sauces with traditional baked fish

Recipe FAQs

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145ºF. Using a meat thermometer ensures perfect results.

→ Can I use a different herb besides parsley?

Absolutely! Try chopped dill, basil, tarragon, sage, rosemary, or thyme for a unique twist on the flavor profile.

→ What type of panko should I use?

You can use either plain or seasoned panko crumbs. Seasoned panko will add extra flavor, while plain lets you control the seasonings yourself.

→ Should I leave the skin on the salmon while baking?

Leaving the skin on helps the fillets hold together during baking and prevents sticking. It can be easily removed after cooking if desired.

→ How do I make the honey mustard sauce?

Combine equal parts mayonnaise, Dijon mustard, and honey with yellow mustard, white vinegar, paprika, salt, and pepper to taste. Mix well before using.