This Maple Dijon Panko Crusted Salmon is my new favorite salmon recipe. Actually I think I could put this panko mixture on anything, and it would become my new favorite recipe for that thing.
I like to think of myself as a bit of a dinner inventor, and this combination of maple syrup, Dijon mustard, melted butter, panko, and parsley is probably one of my best inventions. I wish I could walk you through my inventor process, but it was just luck.
I had the salmon on hand and then opened my fridge, stared for awhile as I often do when I don’t have a plan, and pulled out this random assortment. Luckily the chaos worked and I featured this recipe in our December 16th, 2013 meal plan menu (now if you sign up for a free account, you can preview all our menus), and it got some rave reviews. Here are a few of my favorite below:
Laurie said, “The topping on the fish was intensely good.”
Melissa said, “So delicious! Loved the almond meal in the paleo version, great flavor!”
Meg said, “Yummy, simple, and made almost entirely with ingredients I always have on hand.”
I want to know what you think of my new invention! Pick up some salmon at the store. The other items you most likely have in your pantry, especially if you follow our pantry essentials list.
Always give your fish a rinse and then pat it dry with paper towels before cooking.
Panko is a light Japanese breadcrumb. These days you can find it in most grocery stores in the ethnic aisle. I store mine in the fridge after opening. You can also freeze if you don’t think you’ll get back to it for awhile.
Here are other recipes of ours that features panko.
Basic ol’ sheet pans are all you need to make this dish. These industrial ones are less likely to warp in heat.
- Salmon – 1 1/2 lbs.
- Parsley – 3 sprigs, chopped
- Butter – 4 tbs.
- Dijon mustard – 2 1/2 tbs.
- Maple syrup – 1 1/2 tbs.
- Soy sauce – 1 tsp.
- Panko – 1/2 cup
- Cooking oil – 1 tbs.
- Salmon – Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
- Crust – Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
- Preheat oven to 425 degrees.
- Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.