If you re looking for a weeknight dinner that feels a little fancy but comes together in no time, this Honey Mustard Baked Salmon with Panko Crust Recipe is exactly what you need. I absolutely love how the honey mustard glaze adds just the right touch of sweetness, while the golden panko crust gives it this irresistibly crunchy finish. It s one of those dishes that feels special but actually works perfectly for busy nights or when you want to impress without the stress.
When I first tried this recipe, I was blown away by how simple it was to get restaurant-quality salmon at home. The best part? You don t have to worry about complicated sauces or hours of marinating. The honey mustard and panko combo is a game changer – it seals in moisture while providing a delightful texture contrast. Once you try this Honey Mustard Baked Salmon with Panko Crust Recipe, I know it ll become a favorite in your kitchen too.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, making it perfect for busy days without sacrificing flavor.
- Perfect Texture: The panko crust stays crisp while the salmon inside stays tender and flaky every time.
- Family Approved: My kids and guests go crazy for this balance of sweet and savory notes.
- Versatile: Easy to customize with your favorite herbs or mustard, making it a crowd-pleaser for all tastes.
Ingredients You’ll Need
The ingredients here are pretty straightforward and easy to find, which is part of why this Honey Mustard Baked Salmon with Panko Crust Recipe works so well. Using fresh salmon really makes a difference, and the panko crumbs give the crust that perfect crunch without any heaviness.
- Salmon fillets: Fresh, skinless fillets work best for even cooking and that melt-in-your-mouth texture.
- Butter: Melted butter adds rich flavor and helps the panko crust brown beautifully.
- Panko crumbs: These Japanese breadcrumbs provide a light, crisp texture that regular breadcrumbs just don t offer.
- Fresh parsley: Adds a pop of fresh, herbaceous flavor clearing balancing the richness.
- Honey mustard sauce: Look for your favorite honey mustard-plain or with a bit of tang-to coat the salmon perfectly.
Variations
I love to tweak this recipe depending on what I have on hand or the mood we re in. You can easily make it your own by swapping in different herbs or trying a spicier mustard variation. Play around-you ll find you can make this dish fit all sorts of taste buds and occasions.
- Herb swap: Sometimes I replace parsley with dill or chives for a different fresh note that pairs beautifully with salmon.
- Spicy mustard kick: Adding a bit of Dijon or whole-grain mustard to the honey mustard sauce gives it a lovely zing that my husband adores.
- Gluten-free option: Swap panko crumbs for gluten-free breadcrumbs or crushed nuts like almonds for a crunchy crust without gluten.
- Citrus twist: Adding a squeeze of lemon juice over the top right before serving brightens the dish beautifully.
How to Make Honey Mustard Baked Salmon with Panko Crust Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 400ºF. I like to lightly grease a rimmed baking sheet with cooking spray or line it with foil for easy cleanup. Getting this step right ensures your salmon won t stick and saves you some scrubbing later!
Step 2: Make the Panko Crust Mixture
In a small bowl, combine the melted butter, panko crumbs, and chopped fresh parsley until the crumbs are well coated. This is the secret to that crisp, golden crust-you want each breadcrumb to soak in the butter for maximum crunch and flavor.
Step 3: Coat the Salmon with Honey Mustard
Brush each salmon fillet generously with your honey mustard sauce. Trust me, don’t skimp here-the sauce not only adds great flavor but also helps the panko stick properly. If you want an even stronger flavor, you can marinate the salmon for 15 minutes before moving on.
Step 4: Press on the Panko Crust
Evenly press the panko mixture onto the top of each fillet. I find using your fingers works best-press firmly but gently so the crust adheres without falling off during baking.
Step 5: Bake Until Flaky and Golden
Place the salmon fillets on your prepped baking sheet and bake for 12 to 16 minutes. You ll know it s done when the salmon flakes easily with a fork and reaches an internal temperature of 145˚F. Keep an eye on it-overcooking can dry out this tasty fish.
Step 6: Let It Rest, Then Serve
Once out of the oven, give the salmon about 5 minutes to rest. This little pause helps the juices redistribute and the crust settle – ensuring every bite is just as mouthwatering as you hoped.
Pro Tips for Making Honey Mustard Baked Salmon with Panko Crust Recipe
- Use Room Temperature Salmon: Letting your fillets sit out for 15 minutes before baking helps them cook evenly and stay juicy inside.
- Don t Overload the Panko Topping: A thin, even layer crisps better and won t overpower the fish s delicate flavor.
- Check Internal Temperature: Using an instant-read thermometer ensures perfectly cooked salmon without guesswork.
- Rest the Salmon after Baking: It s tempting to dive right in, but resting keeps it moist and lets the crust set nicely.
How to Serve Honey Mustard Baked Salmon with Panko Crust Recipe
Garnishes
I usually add a sprinkle of extra fresh parsley or some thin lemon wedges on the side. The bright citrus cuts through the richness and makes every mouthful feel fresh and lively. Sometimes, I ll add a few capers for an extra punch of briny flavor.
Side Dishes
This salmon goes beautifully with simple steamed veggies like green beans or asparagus, and a side of creamy mashed potatoes or buttery rice pilaf really rounds out the meal. When I want something lighter, a crisp green salad with a lemon vinaigrette is my go-to pairing.
Creative Ways to Present
For special occasions, I ve served the salmon on a bed of herbed quinoa with edible flowers and a drizzle of extra honey mustard sauce for an elegant touch. Floating some microgreens on top immediately elevates the look-and the taste!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover salmon in an airtight container in the fridge for up to 2 days. Placing a piece of parchment paper between fillets helps keep the crust intact and crispier when reheating.
Freezing
While I don’t often freeze baked salmon because I prefer it fresh, you can freeze the cooked fillets wrapped tightly in foil and sealed in a freezer-safe bag for up to 1 month. Just be aware the panko crust may lose a bit of its crispness after freezing and reheating.
Reheating
I like to reheat leftover salmon gently in the oven at 300ºF covered with foil to prevent drying out. About 10 minutes usually does the trick to warm it through without sacrificing moisture or crust texture.
FAQs
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Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before preparing. This helps the honey mustard glaze and panko crust stick better and results in more even cooking.
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What kind of honey mustard sauce works best?
I prefer a good-quality store-bought honey mustard that balances sweetness and tang without being too overpowering. You can also make your own by mixing Dijon mustard with honey for a fresher taste.
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How do I know when the salmon is done?
Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145˚F. Using a thermometer takes the guesswork out and ensures it s moist and safe to eat.
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Can I make this recipe dairy-free?
Absolutely! Swap the melted butter for olive oil or a dairy-free margarine. The panko crust will still crisp up nicely, and the flavor stays delicious.
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Is this recipe suitable for meal prep?
Yes! The Honey Mustard Baked Salmon with Panko Crust Recipe reheats well for lunches or dinners throughout the week-just store properly and reheat gently for best results.
Final Thoughts
This Honey Mustard Baked Salmon with Panko Crust Recipe has become one of those go-to meals I love sharing with friends and family. It s simple enough to whip up on a busy night but special enough to make anyone feel like they re dining out. Give it a try-you ll enjoy the perfect blend of sweet, tangy, and crunchy, all wrapped around tender, flaky salmon. Trust me, once you discover this combo, it ll quickly become a favorite in your recipe rotation.
Print
Honey Mustard Baked Salmon with Panko Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Honey Mustard Salmon recipe features tender salmon fillets topped with a flavorful honey mustard glaze and a crispy panko crust. Baked to perfection, this dish combines sweet, tangy, and savory flavors for a quick and healthy weeknight dinner option that’s easy to prepare and sure to impress.
Ingredients
Salmon Fillets
- 4 salmon fillets, rinsed and patted dry with paper towels
Topping
- 2 tablespoons butter, melted
- 1/4 cup plain or seasoned panko crumbs
- 1 tablespoon chopped fresh parsley
Glaze
- 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, then set aside.
- Make the panko topping. In a small bowl, combine the melted butter, panko crumbs, and chopped fresh parsley. Mix until the crumbs are thoroughly coated and evenly combined.
- Add the honey mustard and panko coating. Brush each salmon fillet generously with the honey mustard sauce. Then press the buttered panko crumb mixture evenly over the top of each fillet, ensuring good coverage.
- Bake. Place the coated salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12 to 16 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145ºF.
- Serve. Remove the salmon from the oven and let it rest for about 5 minutes before serving to allow flavors to settle and the fish to finish cooking gently.
Notes
- You can substitute seasoned panko crumbs with plain ones plus a pinch of your favorite dried herbs for extra flavor.
- Make sure not to overcook the salmon to keep it moist and tender.
- Serving suggestion: pair this dish with steamed vegetables or a fresh green salad for a balanced meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 fillet (approximately 6 ounces)
- Calories: 350
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
