Dijon and Panko Crusted Salmon

Salmon is one of those foods that I feel like I make a lot, but the sameeee way every single time. I’m sick of it! I wanted to switch up and do a little something different. I found a recipe that had a honey mustard glaze, but I didn’t want it to be sweet, however liked the idea of the mustard! And who doesn’t like a little crispness?

So I brushed the dijon on the fish – and combined the panko breadcrumbs with some spices: paprika, garlic and onion powder, mustard powder, lemon zest and fresh thyme. It’s such a simple recipe, and quick! Only 20 minutes for about a pound of salmon.

I finished it off with a squeeze of lemon and paired it with sauteed string beans and brown rice – it was a filling and healthy meal!

Print Recipe

Dijon and Panko Crusted Salmon

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Servings: 4 4 oz pieces

Author: Christina

Ingredients

• 1 lb piece of salmon
• ¾ cup of whole wheat panko breadcrumbs or regular is fine too!
• 1 tablespoon of dijon mustard
• 1 tablespoon of olive oil
• 1 ½ teaspoon of fresh thyme finely chopped
• ½ teaspoon of onion powder
• ½ teaspoon of garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon mustard powder
• Lemon zest from half of a lemon
• 1 teaspoon of salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with non-stick cooking spray.
• Lay your salmon on a cutting board, and season lightly with salt and pepper. Using a pastry brush, liberally brush on the dijon mustard to cover the whole piece of fish.
• In a small bowl, combine the panko breadcrumbs, olive oil, thyme, onion and garlic powder, paprika, mustard powder, zest, and salt and pepper. Make sure the mixture is well combined, and press all into the salmon so you can’t see any flesh left.
• Lay the salmon on the sprayed baking sheet, and bake in the oven for about 15-20 minutes, depending how thick your salmon is. The top will be crispy and the salmon will be cooked through and flaky. Serve with a wedge of lemon and enjoy!