I love all seafood but if I had to choose my favorite fish, definitely salmon. Salmon is a good source of the heart healthy omega 3s and vitamin D, the two nutrients that many of us do not get enough of. For healthy individuals without heart disease, the AHA (American Heart Association) recommends consuming at least two servings (3.5 ounces each serving) of fish per week. I do not cook fish as often as I would like to because I always feel like it is a hit or miss protein to work with in the kitchen (you can’t really save it if you mess up flaky fish vs cooking off a batch of chicken breasts). No fear, I swear this simple recipe will give you a confidence boost in tackling fish in the kitchen!
Honey Dijon Panko Crusted Salmon
- 2 (4 oz) salmon fillets
- 3/4 cup Panko bread crumbs
- 1 tsp lemon zest
- 1/2 t salt and freshly ground black pepper
- 2 cloves garlic minced
- Salt and freshly ground black pepper
- 1 Tbsp chopped fresh parsley
- 1 Tbsp olive oil
- 1 Tbsp dijon mustard
- 1 Tbsp honey
1) Preheat the oven to 400F degrees.
2) Combine the panko crumbs with the lemon zest, salt, pepper, and garlic in a medium bowl and mix until evenly mixed. Place the mixture in a skillet over medium-high heat and toast until panko is lightly browned.
3) Remove from heat, add parsley, drizzle in the olive oil, and mix evenly.
4) Combine dijon mustard and honey in a small bowl. Brush both sides of each fillet with honey mustard then coat both sides with crumb mixture. Press extra panko mixture on top of the fish (the mustard will help the panko stick to the fish) if needed.
5) Transfer finished panko-coated fish to baking dish and repeat with other salmon fillet.
6) Bake in oven for 15 minutes, until the salmon is cooked (light pink color).
And you are done!!! You can serve with a side of roasted veggies or potatoes or salad. I served it with roasted asparagus 🙂