A tender, flaky salmon fillet coated in a tangy-sweet maple Dijon glaze and topped with a crunchy panko breadcrumb crust, baked to golden perfection.
Crispy Maple Dijon Panko Crusted Salmon
Heather Bowes
A tender, flaky salmon fillet coated in a tangy-sweet maple Dijon glaze and topped with a crunchy panko breadcrumb crust, baked to golden perfection.
Serves 4.
Ingredients
- 4 salmon fillets, skin on
- 1 cup Panko bread crumbs
- ¼ cup Ben’s Maple Sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ⅓ cup butter melted
- ⅓ cup of mayonnaise
- 2 tablespoons of Dijon or whole grain mustard
Directions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Place salmon fillets on the prepared baking sheet, skin side down.
- Combine the mayonnaise and mustard in a small bowl. Combine the breadcrumbs, maple sugar, salt, garlic powder, black pepper, and melted butter in another bowl.
- Spread the mayo/Dijon mixture evenly on the tops of the salmon. Gently press the bread crumb mixture onto the top of the fillets, fully coating each one.
- Bake in a preheated oven for 12-15 minutes. The thickness of each fillet will determine cooking time, the crust should be golden brown and the salmon should flake easily with a fork.
- Serve immediately with your favorite sides.