- 1 tbs. dijon mustard
- 1 tbs. honey
- 1 garlic clove, minced
- 1/2 cup unseasoned panko crumbs
- Zest from 1 lemon
- 1 tbs. dried parsley
- 2 pieces of salmon fillet with skin on, or 1 larger piece
Mix the dijon mustard, honey and garlic in a small bowl until blended. Rub the marinade on both sides of the salmon and let it sit in the fridge for at least an hour.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Mix the panko crumbs with lemon zest and dried parsley in a shallow bowl. Coat both sides of each salmon fillet and place on prepared baking sheet. If you have leftover panko, just discard it.
Bake for 20 minutes, check for doneness before taking it out.
Enjoy with your favourite side dishes!
*You can easily substitute gluten free panko crumbs if following a gluten free diet.