Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 4 pieces thickly cut, boneless salmon (each 6 oz) Salt and pepper to taste

  3. 2 Tbsp honey mustard or sweet-hot mustard

  4. 2 teaspoons chopped fresh thyme

  5. 2/3 cup panko bread crumbs

  6. 2 Tbsp chopped Italian parsley

  7. 1/2 teaspoon Hungarian sweet paprika

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

  2. In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

  3. Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

  4. Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once. Serves 4. Recipe courtesy of our friend, chef Evie Lieb.


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