Description
Honey Mustard Salmon is a deliciously simple baked salmon recipe featuring a flavorful honey mustard sauce and crispy panko topping. Perfectly seasoned and baked to flaky perfection, this dish combines savory, sweet, and herbaceous notes in an easy-to-make meal that’s ideal for weeknights or entertaining.
Ingredients
Salmon and Topping
- 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
Honey Mustard Sauce
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- ⅛ teaspoon sweet paprika
- Salt and pepper, to taste
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 400ºF. Lightly grease a rimmed baking sheet using cooking spray or line it with foil for easy cleanup, then set it aside.
- Make the Panko Topping: In a small bowl, combine the melted butter, panko crumbs, and chopped fresh parsley. Stir well until the panko crumbs are thoroughly coated and mixed evenly.
- Prepare Honey Mustard Sauce: In a separate small bowl, whisk together mayonnaise, Dijon mustard, honey, yellow mustard, white vinegar, and sweet paprika. Season with salt and pepper to taste. Mix until well combined and smooth.
- Coat Salmon Fillets: Brush each salmon fillet generously with the prepared honey mustard sauce. Then press the panko mixture evenly onto the top of each fillet to create a crunchy crust.
- Bake the Salmon: Place the coated salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12 to 16 minutes, or until the salmon flakes easily when tested with a fork and the internal temperature reaches 145ºF.
- Rest and Serve: Remove the salmon from the oven and allow it to rest for about 5 minutes before serving to let the juices redistribute and the flavors meld.
Notes
- How to Make Honey Mustard Sauce: Combine ¼ cup each of mayonnaise, Dijon mustard, and honey, with 1 tablespoon yellow mustard, 1 tablespoon white vinegar, and ⅛ teaspoon sweet paprika. Whisk until smooth and season with salt and pepper to taste.
- Size Consistency: For even cooking, choose salmon fillets that are approximately the same size and thickness.
- Skin On: Keep the skin on while baking to help hold the fillets together; it’s easy to remove after cooking or eat around it.
- Doneness Check: Use a meat thermometer to ensure the salmon is safely cooked to an internal temperature of 145ºF.
- Herb Variations: Substitute the parsley in the panko topping with other fresh herbs like dill, basil, tarragon, sage, rosemary, or thyme for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
