Honey Mustard Baked Salmon (Print)
Flavorful salmon fillets topped with honey mustard glaze and crisp panko, baked until moist and golden.
# Ingredients:
→ Salmon
01 -
4 fresh salmon fillets, rinsed and patted dry
→ Panko Topping
02 -
2 tablespoons butter, melted
03 -
60 grams plain or seasoned panko breadcrumbs
04 -
1 tablespoon chopped fresh parsley
→ Honey Mustard Sauce
05 -
80 millilitres honey mustard sauce
→ Homemade Honey Mustard Sauce (optional)
06 -
60 grams mayonnaise
07 -
60 grams Dijon mustard
08 -
60 grams honey
09 -
1 tablespoon yellow mustard
10 -
1 tablespoon white vinegar
11 -
0.5 gram sweet paprika
12 -
Salt and pepper, to taste
# Steps:
01 -
Preheat the oven to 200°C. Lightly grease a rimmed baking sheet with cooking spray or line it with aluminium foil.
02 -
In a small bowl, combine the melted butter, panko breadcrumbs, and chopped parsley. Stir until the mixture is evenly moistened.
03 -
Brush the top of each salmon fillet with honey mustard sauce. Evenly press the panko topping mixture over each fillet to cover.
04 -
Arrange the coated salmon fillets on the prepared baking sheet. Bake for 12 to 16 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 63°C.
05 -
Remove the salmon from the oven and let it rest for 5 minutes before serving.
# Notes:
01 -
For even cooking, select salmon fillets of similar size and thickness.
02 -
Leave the skin on during baking to help retain moisture; it can be removed easily after cooking if desired.
03 -
A kitchen thermometer ensures the salmon reaches a safe internal temperature.
04 -
Personalize the dish with alternative fresh herbs such as dill, basil, or tarragon.