Crusted Salmon with Honey-Mustard Sauce

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

Apropos of our Maine vacation, how about a seafood recipe?

Sara is not a fan of seafood. I don’t remember how I convinced her to try this one, but she actually doesn’t mind it. So if an avid seafood avoider like Sara likes it, then you know it’s good.

The Journey:

You start out by soaking the salmon in milk. This seemed weird at first, but I think it really takes a lot of the “fishy” taste out of it, which is what makes it appealing to non-fish lovers.

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You know, I think I’d basically eat anything, as long as it is crusted. You put some parmesan and bread crumbs on there, and everything is instantly better.

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The honey mustard is very buttery, but actually I think that’s what makes it work. I don’t know if I would eat this honey mustard on a salad, but as someone who just got back from Maine (where you practically drink a cup of butter with your lobster), I think I can safely say that butter is always good with seafood.

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The Verdict:

Not just tasty, but very, very easy to make. Very little prep time, and wonderful. Don’t skip on the honey mustard though; that’s what totally makes it.

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The Recipe:

Recipes from allrecipes.com:

  • 1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
  • 1 cup milk
  • 1/4 cup whole wheat panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  2. Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
  3. Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess.
  4. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
  5. While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.
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