*Honey Mustard Panko Crusted Baked Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 ~ 4 oz Atlantic Salmon Fillets1/2 tsp Dijon Mustard1 pat (1" sq, 1/3" high) Butter, unsalted, melted1 tsp Honey1/8 tsp Salt, divided2 tbsp Panko Bread Crumbs2 tbsp Pecans, finely chopped1/2 tsp Parsley, finely chopped
Preheat oven to 450° and set oven rack in the middle position. Line a pie pan with aluminum foil for easy clean up, and spray with cooking spray.
In a small bowl, whisk together the mustard, melted butter, honey, 1/2 the salt, and pepper. Set aside.
In another small bowl, mix together the pablo, pecans, parsley, and remaining salt.
Spoon the honey mustard mixture evenly over the salmon. (Don't worry if it drops down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover with foil. Serve hot or at room temperature.
Serving Size: 1 fillet
In a small bowl, whisk together the mustard, melted butter, honey, 1/2 the salt, and pepper. Set aside.
In another small bowl, mix together the pablo, pecans, parsley, and remaining salt.
Spoon the honey mustard mixture evenly over the salmon. (Don't worry if it drops down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover with foil. Serve hot or at room temperature.
Serving Size: 1 fillet
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 16.2 g
- Cholesterol: 83.9 mg
- Sodium: 247.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.9 g
- Protein: 29.6 g
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