Ingredients
- 4 salmon fillets 6 oz each
- 1/3 cup panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F. Line a baking sheet with a sheet of foil and spray the foil.
- In a small bowl, combine panko breadcrumbs, chopped parsley, garlic powder, salt, and pepper. Drizzle with olive oil and stir until the mixture is evenly coated.
- Pat the salmon fillets dry with paper towels, then spread a thin layer of Dijon mustard over the top of each fillet.
- Press the panko mixture onto the mustard-coated side of each salmon fillet, ensuring it adheres well.
- Place the salmon fillets on the prepared baking sheet, panko side up, and bake in the preheated oven for 12 to 16 minutes, or until the salmon is cooked through and the panko crust is golden and crispy.
- Remove from oven and let sit for a couple of minutes before serving. Can be garnished with additional fresh parsley if desired.