Panko Crusted Salmon

This is not a new dish to my kitchen, but I finally was able to take a picture of what has become my favorite salmon recipe.  My favorite part is that is feels a bit fancy, but could not be easier to make. Panko breadcrumbs have such a great crunch and the herbs give it such fresh flavor.  Panko is a Japanese bread crumb that stays crunchy when regular bread crumbs can become soggy and gives you a good crunch without frying. This is such a great quick one.  

Thanks to my friend Mary for passing this one on!

From my little kitchen to yours... enjoy.

Panko Crusted Salmon
Ingredients
2 teaspoons olive oil

2 pieces, thick boneless salmon fillets

1 tablespoon honey mustard

1 teaspoon fresh rosemary, chopped

1/3 cup panko bread crumbs

1 tablespoon parsley

1/4 teaspoon paprika

2 lemon wedges

Step by Step

Preheat oven to 400 degrees F.  Set salmon on a foil lined baking sheet, skin side down.  Sprinkle heavily with salt and pepper.  In a small bowl, mix the rosemary, bread crumbs, parsley and paprika.  Spread a thin layer of honey mustard on each fillet.  Top salmon with a packed layer of the bread crumbs.  Sprinkle with salt and pepper to taste.  

Roast the salmon for 10-14 minutes.  Test salmon to make sure it is firm all the way through and starts to flake when poked with a fork.  Squeeze lemon juice on each fillet and serve.

Makes 2 servings.