Panko Crusted Salmon

 Hey, Whiskers!

Its good to be back again, I thought I posted this salmon recipe before as it's a semi-regular recipe in our salmon recipes rotation. I actually made this recipe for the first time at my friend's house when I was in high school, I read a recipe and then of course veered off and did my own thing. I love this as you have a crispy crust with a lovely moist salmon with a balance of sweet and savory. You can make this with ready-made honey mustard as well. This recipe also freezes pretty well and can be eaten hot and cold, you can serve it warm with green beans, and cold with coleslaw or a green salad.Try this recipe and let me know what you think,

Till next time, keep whisking up love and happiness to those around you,

Sam

Ingredients:

• 1/2 a salmon
• 1/4 mustard 
• 1/8 cup honey
• 1/2-3/4 cup panko crumbs
• salt and pepper

How-To:

1. Set oven to 175 degrees celsius
2. Rinse salmon and cut in half
3. Salt the skin sides before putting in the sheet pan
4. mix the honey and mustard together then spread over the fish, make sure to cover all the sides 
5. sprinkle crushed pepper over the mustard.
6. Coat the fish with panko crumbs make sure to cover all the sides completely 
7. Cook for 15 minutes this leaves the fish perfectly cooked while still quite pink inside, if you like your salmon cooked longer and if you have a very thick piece you can cook it up to twenty minutes but I really wouldn't cook it longer, you do not want white coming out of the fish, then it has been very overcooked and protein is leaving the fish.

In the pictures below my fish isn't properly lightly browned as our oven is problematic, your panko should be lightly toasted like the fish on the left.