I found this recipe originally on Simply Recipes (an awesome blog that I’ve used numerous recipes from). As I continued to search for other recipes including salmon and panko bread crumbs, I kept coming across this one posted on tons of sites. I decided it was worth a try – and let me tell you — it was delicious! I’ll definitely be making it again in the future.
Here’s the recipe and a few changes in red
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz) (one large filet)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard (Sweet Vadalia Onion Mustard)
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley (I didn’t have fresh parsley so I used 1 T of dried)
1/2 teaspoon Hungarian sweet paprika
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.