Ingredients
Scale
- 4 salmon fillets, rinsed and patted dry with paper towels
- 2 tablespoons butter, melted
- ¼ cup plain or seasoned panko crumbs
- 1 tablespoon chopped fresh parsley
- ⅓ cup honey mustard sauce
Instructions
- Rinse the salmon fillets and pat them thoroughly dry with paper towels. Arrange them in a single layer in a suitable baking dish or on a baking sheet.
- Combine the melted butter, panko crumbs, and chopped fresh parsley in a small bowl. Stir until the panko is evenly coated with butter and the parsley is distributed throughout.
- Spoon the honey mustard sauce over the salmon fillets and spread it evenly across the tops.
- Sprinkle the panko mixture evenly over the honey mustard-coated salmon. Gently press the crumbs into the sauce if needed.
- Cook the prepared salmon according to the recipe’s specified cooking temperature and time. The salmon should be cooked through and flake easily, with the panko topping having the appropriate finished texture.
- Remove the salmon from the oven and serve warm.
Notes
- Plain or seasoned panko can be used depending on your preferred flavor.
- Pat the salmon dry before adding the honey mustard sauce.
- Keep the panko mixture crumbly and distribute it evenly across the four fillets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 450 calories