Ingredients:

  • 4 (6-oz) salmon fillets
  • 1 tsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated parmesan cheese
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried dill
  • 0.5 tsp garlic powder
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 4 salmon fillets dry with paper towels. Look for a matte surface to ensure the mustard sticks properly.
  3. Lightly grease a baking sheet with 1 tsp olive oil. Place the salmon skin side down on the prepared sheet.
  4. Season the tops of the fillets with 0.5 tsp salt and 0.25 tsp pepper.
  5. In a small bowl, combine 0.5 cup panko, 0.25 cup parmesan, 2 tbsp parsley, 1 tsp dill, and 0.5 tsp garlic powder.
  6. Drizzle 2 tbsp melted butter over the panko mixture and stir until it looks like wet sand.
  7. Spread 1 tbsp Dijon mustard evenly over the top of each fillet.
  8. Spoon the panko mixture onto the mustard coated salmon and gently press with your fingers so it adheres.
  9. Bake for 12-15 minutes. The crust should be golden brown and the fish should flake easily with a fork at its thickest part.
  10. Let the fish sit for 3 minutes to allow the juices to redistribute.