What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. Some honey mustard spread over the top of the fillets provides the “glue” that holds the seasoned panko on to the fillets. The result? Salmon that is perfectly tender, flakey, and seasoned. And it takes less than 30 minutes to make! This recipe comes by way of my friend and neighbor Evie Lieb, who is a pastry chef, baker, and cooking teacher. This is one of her favorite recipes that she shared with a cooking class I attended. Place the salmon on a baking sheet, tent with foil to help prevent it from drying out, and reheat in the oven or toaster oven at 300°F until just heated through.
Great Side Dishes for Crusted Salmon
Green Cauliflower Rice Sichuan Style Stir-Fried Chinese Long Beans Broccoli Stir Fry with Ginger and Sesame Roasted Asparagus Asian Coleslaw
This topping will also work on: mahi mahi, sea bass, cod, tilapia, bluefish, orange roughy, or red snapper.
