Dijon panko crusted salmon. We love this Panko Herb-Crusted Dijon Salmon recipe! Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs. Skip the boring salmon and add some serious oomph to your weeknight dinner routine with this tasty seafood dish.
I didn't have honey mustard, so mixed some Dijon with some horseradish instead. This recipe is a definite keeper. Back to Ina Garten I went and found a recipe for a Panko Crusted Salmon. You can cook Dijon panko crusted salmon using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Dijon panko crusted salmon
- It’s 1 pound of Alaskan salmon.
- It’s 2 tbsp of Dijon mustard.
- It’s 1/2 cup of panko.
- It’s 2 tbsp of lemon juice.
- You need 1/2 tsp of ginger.
- Prepare 1 tbsp of minced garlic.
- You need 1 tbsp of mayonnaise.
It looked delicious, plus it also incorporated dijon mustard into the recipe… This easy baked salmon is topped with a flavorful crust of Dijon mustard, Parmesan cheese and panko breadcrumbs. Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It's generally very easy to prepare, it's incredibly healthy (it I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest. Then of course I love that crunch.
Dijon panko crusted salmon step by step
- Set oven to 375 degrees.
- Skin salmon and cut into four equal parts.
- Oil a baking pan and place the salmon on the pan skin side up.
- In a bowl, mix dijon mustard, garlic, ginger, lemon juice, and mayonnaise. The mixture should be smooth like pancake batter.
- With a cooking brush, apply the dijon mixture to the top of the salmon be sure to apply evenly so the panko can stick..
- Take the panko and press into the top of the salon where you just applied the mixture..
- Bake in the oven until the crust is golden brown. Be careful not to over cook the salmon, or it will be too dry..
- Take out of the oven after about thirty minutes and sprinkle lemon juice on the top. Enjoy!.
Dijon (reserve remaining for balsamic vinaigrette). Top evenly with Parmesan-panko mixture, pressing gently to adhere. Roast in hot oven until crust browns and salmon reaches a minimum internal. I am not really a big fan of salmon, but I I had one problem- the pecans for the crust were charred. I think I will toast them separately next time.