Recipe by AniSarit
Panko is a Japanese type of bread crumb that is light and crunchy, popular because it doesn't get soggy. The panko holds in the salmon's moisture while roasting, so the salmon doesn't get dry, but rather is perfectly moist, flakey, and seasoned. Recipe courtesy of chef Evie Lieb.
- 4 teaspoons olive oil
- 24 ounces salmon fillets, cut into 6 serving pieces
- salt and pepper, to taste
- 2 tablespoons honey mustard or 2 tablespoons sweet-hot mustard
- 2 teaspoons fresh thyme, chopped
- 2⁄3 cup panko breadcrumbs
- 2 tablespoons Italian parsley, chopped
- 1⁄2 teaspoon sweet Hungarian paprika
Directions See How It's Made
- Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
- In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
- Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
- Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.