This Baked Honey Mustard Salmon with Panko is the perfect salmon dish that will satisfy the whole family! Salmon fillets are glazed with a sweet and tangy honey mustard sauce, topped with panko breadcrumbs, and baked until moist and tender on the inside, yet irresistibly crispy on the outside. Even better, this dish comes together in just 28 minutes or less!
Want to Save this Recipe or Activity?
Enter your email and we will send it straight to your inbox! You'll also get the latest posts from Platein28!
By submitting this form, you consent to receive emails from Platein28.
Jump to:
We love seafood for dinner and this honey dijon salmon couldn't be any easier. Whether you're seeking a speedy weeknight dinner or a simple entertaining option, this recipe has you sorted. And cleanup is as effortless as discarding the foil.
Another new favorite seafood dish is our blackened shrimp caesar salad which is perfect for summer evenings. Be sure to also check out our easy baked cod with panko which, like this salmon dish, is light, crunchy and so simple to make.
👍🏽 Why We Love This Recipe
Quick and Easy - Our honey mustard salmon with panko comes together in roughly 28 minutes (half the time prepping and the other half cooking). And the recipe requires only a handful of ingredients!
Flavor-packed - This dish offers the perfect balance of sweetness from the honey, tanginess from the mustard, and the savory flavor of salmon. Despite being simple to make, this meal tastes like something you’d order at an upscale restaurant.
One pan! Make this baked honey mustard salmon in five simple steps and with ONE pan or baking sheet.
Homemade sauce - Most importantly, our homemade honey mustard sauce is simple to make, packed with flavor, and so much better than using sauce from a jar!
🛒 Ingredients
Notes on key ingredients are provided below. Please see the recipe card for a full list of ingredients and quantities.
Dijon Mustard - We like Grey Poupon, but feel free to use your favorite brand of dijon mustard. Please do not use yellow mustard.
Honey - Any brand. Feel free to increase or decrease based on your desired level of sweetness.
Butter - Melted butter adds a creamy and rich flavor to our honey mustard sauce.
Lemon Juice - Lemon juice adds a citrusy pop of flavor to the honey mustard sauce. Be sure to check out our tips for juicing lemons. We highly recommend a squeeze of lemon as a final garnish too - it really makes the flavors pop!
Salmon - We prefer good quality, wild-caught salmon, divided into fillets. Make sure your salmon is completely thawed if it’s been frozen, and pat salmon dry before adding sauce and baking.
Panko - This adds crunch to the honey mustard salmon!
Parsley - Ideally fresh, for added flavor and an extra pop of color. But dried parsley is okay too. To note: 1 tablespoon fresh parsley = 1 teaspoon dried parsley
👩🏽🍳 Instructions
Step 1. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Arrange salmon fillets flesh side up on baking sheet.
Step 2. In a small bowl, whisk together ingredients for honey mustard sauce (butter, dijon mustard, honey, lemon juice, garlic powder, paprika, salt and pepper).
Step 3. In another small bowl, whisk together the panko and chopped parsley.
Step 4. Spoon ½ the honey mustard sauce evenly over the salmon fillets (set aside the other ½ of the sauce) and sprinkle the panko mixture on top, pressing mixture down slightly so it adheres to salmon.
Step 5. Bake for 7-10 minutes or until salmon is fully cooked. Top with an extra squeeze of lemon as desired.
Kid Steps
- Measure seasonings and liquid ingredients for honey mustard sauce. If you have grade-school kids, this is good time to slip in a mini fraction lesson, e.g. how one Tablespoon equals three teaspoons, and how four ¼ teaspoons equals one teaspoon.
- Squeeze lemon juice. This is a fun task for kids. See our guide on juicing lemons for tips and tricks.
- Help chop parsley! Our favorite kids' knives right now are: Opinel Knife & Curious Chef Knife Set. These knives help kids learn to chop safely.
✔️ Expert Tips and Tricks
- For a stronger mustard taste, go lighter on the honey in the honey mustard sauce.
- Only use HALF the honey mustard sauce. Set aside the rest for dipping or to use another time.
- For added spice, increase the amount of paprika and black pepper in your sauce or add in a pinch of red pepper flakes.
- Don't skip the lemon! The fruit's acid brightens the flavor of the honey mustard sauce! You can even squirt extra lemon onto salmon once plated.
- Don't overcrowd the pan so the salmon can cook thoroughly and quickly.
- Salmon is fully cooked when it reaches an internal temperature of 145°F. We love the Thermapen® by Thermoworks for checking temperatures.
- Cooking times vary depending on the thickness of your salmon and the characteristics of your oven. And salmon can go from undercooked to overcooked and dry so fast. We recommend checking your salmon (with a Thermapen®) around 7 minutes, and then in 3 minute increments afterwards until it's done.
🥗 Side Dish Ideas
This honey mustard salmon with panko dish pairs nicely with many of our favorite sides! Here are a few of our suggestions:
- Mashed or baked potatoes
- Rice or pasta - Serve salmon with brown rice or one of our favorite pasta sides, like this lemon garlic pasta or creamy vegetable pasta.
- Side salad - Pair this dish with a simple salad.
- Vegetables - Loaded with nutrients and fiber, a side of veggies like our roasted asparagus, steamed broccoli or sautéed spinach would compliment this salmon dish nicely.
🧊 Storing and Reheating
While we recommend eating this honey mustard salmon right away, you may store leftovers in an airtight container in the fridge for 1-2 days. The panko just won't be crunchy anymore. Reheat in a 350°F oven until warmed throughout (just be sure not to overcook it). Note: We don't recommend freezing salmon.
You may also consider cutting up leftovers and throwing them onto a salad the next day!
👧🏽 Tips for Picky Eaters
- Go easy on the sauce. If your kids are picky about sauces, consider covering their salmon fillets with a smaller amount of honey mustard sauce. You can even skip the sauce and just spoon belted butter and the panko mix on the fillets.
- Extra lemon! Kids often love squirting lemon on their fish, so offer kids an extra lemon wedge on the side.
- Kids pick the sides! Popular picks for our kids are baked potatoes, carrot sticks, steamed broccoli, mashed potatoes, or lemon pasta.
❓FAQ
Salmon is fully cooked when it reaches an internal temperature of 145°F. We love the Thermapen® by Thermoworks for checking temperature. Another indicator is that, when fully cooked, salmon should flake apart with the touch of a fork.
We don't recommend storing raw fish in the fridge for more than 1-2 days. However, you can easily make your honey mustard sauce ahead of time and store it in the fridge in an airtight container for up to a week.
Wild salmon is salmon caught in natural environments, like oceans, rivers and lakes. While all salmon contain beneficial nutrients, some people prefer wild-caught salmon over farmed salmon due to the latter's higher amount of fat and contaminants.
🐟 Craft for this Recipe
While the grown-ups cook, kids can have fun with salmon by making these adorable 3D fish puppets! These cute puppets are simple, sweet and so much fun to play with.
🦀 Other Seafood Dishes You May Like
Follow Platein28 on Pinterest, Instagram and Facebook and Sign up for our newsletter for all the latest recipes and crafts!
🍯 Baked Honey Mustard Salmon with Panko
Equipment
- baking sheet
- aluminum foil
Ingredients
Salmon
- cooking spray
- 4 5-6 ounce salmon fillets
- ¼ cup panko
- 2 teaspoons fresh parsley, finely chopped (or roughly ⅔ teaspoon dried parsley)
- ¼ teaspoon salt optional
Instructions
- Preheat oven to 400°F, line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Arrange salmon fillets - flesh side up - on baking sheet.
- Meanwhile, in a small bowl, whisk together ingredients for honey mustard sauce: butter, dijon mustard, honey, lemon juice, garlic powder, paprika, salt and pepper. Take out half the sauce and place in separate bowl (this will be for dipping later on).
- In another small bowl, whisk together the panko and chopped parsley.
- Spoon HALF the honey mustard sauce evenly over the salmon fillets and sprinkle the ALL the panko mixture on top, pressing panko down slightly so it adheres to salmon. Sprinkle with extra pinch of salt as desired.
- Bake for 7-15 minutes depending on the thickness of the fillet and until salmon is fully cooked (at 145°F). Top with an extra squeeze of lemon, and serve with the dipping sauce.
Notes
-
- For a stronger mustard taste, go lighter on the honey in the honey mustard sauce.
-
- Only use HALF the honey mustard sauce. Set aside the rest for dipping.
-
- For added spice, increase the amount of paprika and black pepper in your sauce or add in a pinch of red pepper flakes.
-
- Don't skip the lemon! The fruit's acid brightens the flavor of the honey mustard sauce! You can even squirt extra lemon onto salmon once plated.
-
- Don't overcrowd the pan so that salmon can cook thoroughly and quickly.
- Salmon is fully cooked when it reaches an internal temperature of 145°F. We love the Thermapen® by Thermoworks for checking temperatures.
-
- Cooking times vary depending on the thickness of your salmon and the characteristics of your oven. And salmon can go from undercooked to overcooked and dry so fast. We recommend checking your salmon (with a Thermapen®) around 7 minutes, and then in 3 minute increments afterwards until it's done.
Nutrition
*Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a Wordpress-integrated nutrition API to calculate our recipes' ingredient values.
Want more 28-minute recipes? Sign up and get recipes straight to your inbox!
Leave a Reply