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Golden-topped salmon with sweet tangy honey mustard turns a regular dinner into something fun, and you don't have to spend forever cooking. The buttery, crumbly topping gives you that fancy restaurant feel right at home, no stress needed.
I tried out this dish when my in-laws were coming over for the first time. They couldn't stop talking about it, so now we pull it out any time we want a meal to feel a bit fancy but don't want to be stuck in the kitchen all day.
Tasty Ingredients
- Fresh parsley: Sprinkles in a pop of brightness that cuts through all the rich flavors
- Panko breadcrumbs: Adds the perfect light crunch on top. Go plain or seasoned, whatever you like
- Melted butter: Makes the topping extra rich and helps those crumbs get a perfect crunch
- Honey mustard sauce: Brings that sticky sweet-tangy finish and gets all yummy and caramelized when baked. Try making extra for dipping!
- Salmon fillets: Packs protein and those healthy fats. Using fillets that look alike helps everything finish at the same time
Simple Step-by-Step
- Let The Salmon Rest:
- After pulling your salmon from the hot oven, give it about five minutes to chill before you dig in. This quick pause means juicy, tender bites every time.
- Bake It Up:
- Set those crumb-topped salmon pieces on the baking sheet and slide it into the oven. Bake for 12 to 16 minutes, checking if your salmon flakes easily and has reached 145°F inside.
- Top With Crumbs:
- Spread your crumb blend right on top of your honey-mustard-brushed salmon. Make sure it covers everything for the best golden crunch.
- Mix Up The Topping:
- In a little bowl, stir together the butter, parsley, and panko crumbs until everything's damp and mixed. The melted butter helps everything crisp as it bakes.
- Slather On The Sauce:
- Spoon a generous layer of your honey mustard sauce onto each fillet. Make sure you get all the top so the crumbs will stick and flavor soaks in.
- Get The Oven Ready:
- Preheat the oven to 400°F so it's hot when you need it. Line a baking tray with foil or just grease it lightly to avoid sticking and keep cleaning easy.
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I can't get enough of this honey mustard sauce. It's not just for this dish—I've used it on chicken fingers, drizzled over salads, or slathered on sandwiches. My crew always asks for extra when I make this meal!
Flavorful Honey Mustard Sauce
Making your own honey mustard mix brings the flavor up a notch. Just grab 1/4 cup each of Dijon, honey, and mayo. Add in a tablespoon each of yellow mustard and white vinegar, plus a sprinkle of paprika. Whisk it all so it's creamy and smooth, then season with salt and pepper to taste.
With homemade sauce, you get to make it your way. Toss in a bit more honey if you want it sweeter, or up the mustard or vinegar for a tangy punch. Make the sauce in advance and stash it in the fridge for easy meal prep all week.
Serving Ideas
This salmon goes great with super simple sides that let its flavors shine. Steamed green veggies, roasted sprouts, or even a light salad match perfectly. Want to bulk it up? Toss in wild rice or crispy roasted potatoes.
When you're having people over, try setting the salmon on wilted greens like kale or spinach for a pretty look. Add a lemon wedge on each plate so folks can punch up the freshness just how they like.
Storing and Reheating
Leftovers keep best in a sealed container in the fridge for two days max. Warm them up slow and gentle in a 275°F oven, covered with foil so they stay moist (about 15 minutes does the trick).
Honestly, cold leftover salmon is awesome tossed into salads or shredded on a sandwich with a little extra sauce mixed in.
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Frequently Asked Questions
- → Which type of salmon’s best?
Use fresh salmon with the skin—those cuts keep their shape and stay moist as they bake. Pick fillets about the same thickness, so they all finish at once.
- → Is store honey mustard fine to use?
Sure, store-bought works! But if you mix up your own, it really lets you play with the taste more.
- → How do I check if the salmon’s ready?
Salmon’s ready if it’s flaky when you poke it with a fork and hits 145°F inside. A kitchen thermometer comes in handy for this.
- → What other toppings could I try?
Try tossing in some fresh herbs like tarragon, basil, or dill. Or swap the panko out for crushed nuts for a different crunch and flavor.
- → Should I keep the skin on or not?
Bake with the skin still on. It keeps things juicy. Peel it off after if you want, or eat it—your call!