I absolutely love this Honey Mustard Salmon with Panko Crust Recipe because it takes ordinary baked salmon to a whole new level of flavor and texture. The crunchy, buttery panko crust combined with the tangy-sweet honey mustard glaze gives each bite this wonderful balance that s hard to resist. Plus, it s easy enough for a weeknight dinner but special enough to serve guests without breaking a sweat.
When I first tried this recipe, I was surprised at how quickly it came together and how the salmon stayed moist inside while the crust got perfectly crisp. You ll find that it s a fantastic way to get dinner on the table in under 30 minutes and still wow everyone at the table. Give this Honey Mustard Salmon with Panko Crust Recipe a try-you won’t regret it!
Why You’ll Love This Recipe
- Super Quick Prep: You ll have this delightful dinner on the table in about 30 minutes, perfect for busy nights.
- Crunch Meets Sweet & Tangy: The panko crust adds crisp texture, contrasting beautifully with honey mustard s zingy flavor.
- Moist, Tender Salmon Every Time: Baking it just right keeps your salmon juicy, avoiding the dreaded dry fish experience.
- Versatile and Easy to Customize: You can easily switch up herbs or sides to suit your taste or what you have on hand.
Ingredients You’ll Need
Each ingredient here plays a special role in building flavor and texture, from the buttery crispiness of the panko to the tangy sweetness of the honey mustard. When shopping, look for fresh salmon and a good-quality honey mustard sauce for that perfect balance.
- Salmon fillets: Fresh or thawed salmon works best; skin-on or off-whichever you prefer.
- Butter: Melted to mix with the panko, it adds a rich flavor and helps the crust brown nicely.
- Panko crumbs: These Japanese-style breadcrumbs give a lighter, crunchier texture compared to regular breadcrumbs.
- Fresh parsley: Adds a pop of color and a mild herbaceous note; feel free to swap with dill or chives if you like.
- Honey mustard sauce: The star glaze-sweet, tangy, and slightly spicy. Homemade or store-bought, choose one you love.
Variations
I love experimenting with this Honey Mustard Salmon with Panko Crust Recipe by adding little twists depending on the season or what s in my pantry. Feel free to make it your own and adjust according to dietary preferences or flavor cravings.
- Spicy Kick: I sometimes mix a pinch of cayenne or smoked paprika into the panko for a warm heat that pairs beautifully with the honey mustard.
- Herb Swap: If you don t have parsley, dill or tarragon offer a fresh, aromatic alternative that complements salmon excellently.
- Gluten-Free: Use gluten-free panko or crushed nuts like almonds or pecans for a crunchy, gluten-free crust.
- More Citrus Zing: Adding lemon zest to the crust mixture brightens the flavor, especially when serving during warmer months.
How to Make Honey Mustard Salmon with Panko Crust Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400ºF. While it warms up, lightly grease a rimmed baking sheet with cooking spray or line it with foil for easy cleanup. Trust me, having that foil ready saves you from scrubbing off crispy panko stuck to the pan later.
Step 2: Make the Panko Crust Mixture
In a small bowl, combine the melted butter, panko crumbs, and chopped fresh parsley. Stir until all the crumbs are evenly coated with butter-this step is crucial for that perfectly golden, crunchy crust. I like to press a little sample between my fingers to check it feels nicely coated but not soggy.
Step 3: Coat Salmon with Honey Mustard and Panko
Brush each salmon fillet generously with the honey mustard sauce. Don t be shy here-the honey mustard is what delivers the bold flavor punch. Next, press the panko mixture evenly over the top of each fillet. This pressing step helps the crumbs stick and form that beautifully crisp crust when baking.
Step 4: Bake Until Perfectly Flaky
Lay your coated salmon fillets on the baking sheet and pop them into the oven. Bake for 12 to 16 minutes-keep an eye on them because salmon cooks quickly and you want to avoid drying it out. You ll know it s done when the fish flakes easily with a fork and the internal temperature reaches 145°F. Pull it out and let it rest for about 5 minutes before serving; this little wait lets the juices redistribute for maximum moistness.
Pro Tips for Making Honey Mustard Salmon with Panko Crust Recipe
- Use Room Temperature Salmon: Taking the fillets out of the fridge 15 minutes before cooking helps them cook evenly without drying out.
- Don t Skip the Resting: Letting your salmon rest after baking keeps it juicy and tender-trust me, this step makes a difference.
- Press the Panko Gently: This prevents the crust from sliding off in the oven but keeps it light and crunchy.
- Watch the Oven Closely: Salmon can quickly overcook, so start checking for flakiness around the 12-minute mark.
How to Serve Honey Mustard Salmon with Panko Crust Recipe
Garnishes
I love finishing this salmon with a sprinkle of extra fresh parsley or thin lemon wedges on the side. The citrus adds a fresh brightness that cuts through the richness and the color pop always makes the plate feel inviting. Sometimes I even drizzle a tiny bit of extra honey mustard sauce on top for contrast.
Side Dishes
My go-to sides with this dish are roasted asparagus, garlic mashed potatoes, or a simple mixed green salad with a light vinaigrette. These sides keep things fresh and balance out the richness of the salmon beautifully. On busy nights, steamed rice or quinoa works wonders too!
Creative Ways to Present
For a special occasion, I ve plated this salmon on a bed of wilted spinach with a drizzle of balsamic glaze around the edges. Serving it on pretty white plates with lemon zest sprinkled on top adds a restaurant-worthy look. If you re feeling fancy, a side of lemon-herb couscous in a small mound next to the fillet looks beautiful and elegant.
Make Ahead and Storage
Storing Leftovers
If you have leftover Honey Mustard Salmon with Panko Crust, just let it cool completely and store it in an airtight container in the fridge. In my experience, it stays tasty for up to 2 days, but I try to enjoy it fresh whenever possible because the crust is best right out of the oven.
Freezing
I usually don t freeze this salmon because the panko crust loses its crunch after thawing, but if you need to freeze, wrap each fillet tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge and reheat gently to retain as much texture as possible.
Reheating
To reheat leftovers, I recommend placing the salmon on a baking sheet and warming it in a 300ºF oven for about 10 minutes. This gentle heat revives the crust better than a microwave, which tends to make it soggy. Keep an eye so it doesn t overcook and dry out.
FAQs
-
Can I use frozen salmon for the Honey Mustard Salmon with Panko Crust Recipe?
Absolutely, but be sure to thaw the salmon completely and pat it very dry to avoid excess moisture. This helps the panko crust stick better and bake up crisp.
-
What s the best way to make my panko crust extra crispy?
Coating the panko crumbs evenly with melted butter before pressing them onto the salmon is key. Also, avoid overcrowding the baking sheet to let the heat circulate and crisp the crust properly.
-
Is honey mustard sauce necessary or can I substitute it?
While honey mustard is essential for that unique sweet and tangy flavor, you can substitute with a mix of dijon mustard and honey if you don t have ready-made sauce. Just keep the balance to maintain flavor.
-
Can I bake the salmon longer if my fillets are thicker?
Yes, slightly thicker fillets might need an extra minute or two, but watch closely to avoid overcooking. Using a cooking thermometer to reach 145°F ensures perfect doneness.
-
Can this recipe be made on the grill?
I haven t tried it on the grill because the panko crust can be tricky to keep intact, but if you do, consider using a grill-safe pan or foil to keep the coating from falling off. Baking is definitely more foolproof for the crust.
Final Thoughts
This Honey Mustard Salmon with Panko Crust Recipe holds a special place in my weeknight rotation because it combines comfort and elegance in one dish. It s a simple formula that anyone can master, and I love how the whole family asks for seconds. I hope you find as much joy making and eating this recipe as I do-give it a whirl, and enjoy that crispy, tangy, melt-in-your-mouth salmon magic!
Print
Honey Mustard Salmon with Panko Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Honey Mustard Salmon recipe features tender, flaky salmon fillets topped with a delightful honey mustard sauce and a crispy panko breadcrumb crust. Baked to perfection, it’s an easy, flavorful dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Salmon Fillets
- 4 salmon fillets, rinsed and patted dry with paper towels
Topping Ingredients
- 2 tablespoons butter, melted
- 1/4 cup plain or seasoned panko crumbs
- 1 tablespoon chopped fresh parsley
Sauce
- 1/3 cup honey mustard sauce
Instructions
- Prep: Preheat the oven to 400ºF. Lightly grease a rimmed baking sheet with cooking spray or line it with foil, and set aside.
- Make the panko topping: In a small bowl, combine the melted butter, panko crumbs, and parsley; mix until thoroughly wet and combined.
- Add the honey mustard and panko coating: Brush each salmon fillet with the prepared honey mustard sauce. Press the panko crumbs mixture evenly over each fillet.
- Bake: Transfer the salmon fillets to the baking sheet and bake for 12 to 16 minutes or until fish flakes easily with a fork and the salmon’s internal temperature reaches 145ºF.
- Serve: Remove the honey mustard salmon from the oven and let it rest for about 5 minutes before serving.
Notes
- Use plain or seasoned panko crumbs depending on your preferred flavor intensity.
- Ensure salmon fillets are dried before coating to help the panko mixture stick better.
- The resting time allows juices to redistribute, keeping the salmon moist and flavorful.
- Check the salmon’s internal temperature with a meat thermometer to ensure it’s perfectly cooked.
Nutrition
- Serving Size: 1 salmon fillet (about 6 oz)
- Calories: 360
- Sugar: 7g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
