🍯 Baked Honey Mustard Salmon with Panko

3 fillets of salmon encrusted with panko next to lemon wedges on brown plate on green placemat

🍯 Baked Honey Mustard Salmon with Panko

Satisfy your seafood cravings with our tasty Honey Mustard Salmon with Panko! Salmon is glazed in a sweet and tangy honey mustard sauce, coated with crispy panko, and baked to perfection in just 28 minutes. Try it tonight!

Course Dinner, Lunch

Cuisine American

Total Time 28

Servings

Calories 333.7kcal

Author Marcie & Julie

Equipment

baking sheet
aluminum foil

Ingredients

Salmon

cooking spray
4 5-6 ounce salmon fillets
1/4 cup panko
2 teaspoons fresh parsley, finely chopped (or roughly 2/3 teaspoon dried parsley)
1/4 teaspoon salt optional

Honey Mustard Sauce

2 Tablespoons butter melted
2 Tablespoons dijon mustard
1 Tablespoon honey
1 teaspoon lemon juice plus extra for serving
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper

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.

Video

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