Sheet Pan Crispy Honey Mustard Salmon
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
4 servings
- 2 tablespoons Dijon mustard
- 2 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- zest of 1 small lemon
- 1/3 cup Panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 4 medium salmon filets
- rice and lemon wedges, for serving
- 1 pound bite-size broccoli florets
- 1 to 2 tablespoons olive oil
- fine sea salt and freshly-ground black pepper
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Preparation
Step 1
Prep the oven and baking sheet
Step 2
Heat oven to 425°F and line a large (half sheet) baking pan with parchment paper.
Step 3
Make the honey mustard sauce
Step 4
Whisk together the Dijon, honey, garlic powder, smoked paprika and lemon zest until combined.
Step 5
Make the Panko topping
Step 6
In a separate bowl, stir together the Panko, melted butter, parsley, salt and pepper until combined.
Step 7
Assemble the salmon
Step 8
Lay the salmon filets in the center of the baking sheet, about ½-inch apart, and use a paper towel to pat the salmon dry. Brush the filets evenly with the honey mustard sauce, then sprinkle the panko topping on evenly on top of the filets and gently press it down to adhere.
Step 9
Prep the broccoli
Step 10
In a separate bowl, toss the broccoli with the olive oil until evenly coated. Arrange the broccoli on the sheet pan in an even layer around the salmon, then season it generously with salt and pepper.
Step 11
Bake for 16-18 minutes or until the salmon is cooked through and the panko topping is lightly golden. (Salmon should register about 135°F, which will then rise to around 145°F as it rests.)
Step 12
Serve. Serve the salmon and broccoli immediately over rice, topped with a generous squeeze of fresh lemon juice, and enjoy!
Step 13
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