Kitchen notes · a little help before you start
Panko Crusted Honey Mustard Salmon
Honey mustard under a lemony Panko coating gives salmon a crisp, savory finish. The coating catches around the fillets while the honey brings a little sweetness underneath. Serve the salmon warm with the suggested lemon wedges and enjoy the tender fish against those golden crumbs.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare two coating mixtures
Whisk honey mustard with garlic separately from the Panko, parsley, lemon zest and oil before coating salmon one fillet at a time.
2. Press the mustard side down
Brush the first side, season lightly and turn it into the crumbs so the honey mustard helps the coating adhere.
3. Coat the second side too
Brush the exposed side with honey mustard, season lightly and turn into crumbs before transferring the fillet to the baking dish.
Get to know the ingredients
Panko crumbs
Toss Panko with chopped parsley and lemon zest, then drizzle oil over and toss again until the crumbs are evenly coated.
Honey and Dijon
Whisk honey and Dijon with minced garlic for the brush-on layer beneath the crumbs on both sides of each fillet.
Zested lemon
Use zest in the crumb mixture, keeping the same lemon for the optional serving wedges described in the final step.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Panko Crusted Honey Mustard Salmon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve with the lemon
Bake until salmon is cooked through, then serve warm with wedges from the zested lemon if you want them.
A little more help as you go
Light seasoning on both sides
Go lightly with salt and pepper on each face, since the directions season both sides during coating rather than only the top.
Prepare the dish first
Spray the thirteen-by-nine-inch dish before setting up coating bowls, leaving it ready for each crumb-coated salmon fillet.
A few questions you might have
Does the olive oil brush onto the fish?
It is drizzled through the crumb mixture before coating. The honey-mustard mixture brushes directly onto the salmon.
Should I bread all the fillets on one side first?
The directions coat both sides of one fillet before transferring it to the dish, then repeat with the remaining salmon.
Is garlic mixed into the breadcrumbs?
Whisk minced garlic into honey and Dijon. Parsley and lemon zest are mixed separately with the Panko crumbs.
How long does the salmon bake?
The directions give thirteen to fifteen minutes in the preheated oven, continuing until salmon is cooked through before serving warm.
Is parsley only a serving garnish?
Chopped parsley goes into the Panko mixture with lemon zest before the oil is tossed through and salmon is coated.
Any more cooking tips?
Recipe inspired by Ina Garten's recipe
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
