Description
An easy sheet pan dinner featuring tender baked salmon fillets glazed with sweet and tangy honey mustard sauce and topped with a crispy panko crust.
Ingredients
Scale
- 4 salmon fillets
- 1/3 cup honey mustard sauce
- 2 tablespoons butter, melted
- 1/4 cup plain or seasoned Panko breadcrumbs
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with foil or parchment paper. Lightly grease it.
- Pat salmon fillets dry and place them skin-side down on the sheet.
- Brush a generous layer of honey mustard sauce on top of each fillet.
- In a bowl, combine melted butter, Panko breadcrumbs, and chopped parsley. Mix until the crumbs are well coated.
- Press the breadcrumb mixture onto the tops of the glazed fillets.
- Bake for 12 to 16 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use fillets of equal size for even cooking.
- Frozen salmon must be thawed and patted dry.
- Check doneness using a meat thermometer.
- Broil for 1–2 minutes if more crispiness is desired.
- Store leftovers in the fridge for up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 239 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 29 g
- Cholesterol: 93 mg