Panko‑Crusted Baked Salmon Step‑by‑Step Instructions
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Ingredients
- 4 teaspoons extra‑virgin olive oil
- 4 thick salmon fillets (approximately 6 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons honey mustard or sweet‑hot mustard
- 2 teaspoons chopped fresh thyme
- ⅔ cup panko breadcrumbs
- 2 tablespoons chopped Italian parsley
- ½ teaspoon paprika
Method
1. Preheat the Oven
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with foil and place the salmon fillets skin‑side down.
- Season each fillet lightly with salt and freshly ground pepper.
2. Prepare the Mustard Mixture
- In a small bowl, combine the honey mustard with 1 teaspoon of the chopped thyme.
- Stir until smooth and evenly blended.
3. Prepare the Panko Topping
- In a separate bowl, mix together the panko breadcrumbs, remaining 1 teaspoon thyme, 4 teaspoons olive oil, parsley, and paprika.
- Season lightly with salt and pepper.
- Toss until the breadcrumbs are evenly coated with the oil and seasonings.
4. Assemble the Salmon
- Using a small spoon or brush, spread a thin, even layer of the mustard mixture over the top of each salmon fillet.
- Spoon the panko mixture over the mustard layer, gently pressing so it adheres to the fish.
5. Bake the Salmon
- Transfer the baking sheet to the oven.
- Roast for 12–14 minutes, checking at the 10‑minute mark.
- The salmon is done when it feels almost firm to the touch and flakes easily with a fork.
6. Serve
- Serve immediately while the topping is crisp and the salmon is hot and tender.
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