Dijon-Crusted Salmon

My neighbor goes salmon fishing each year, and he was kind enough to share some salmon with us. Some people are iffy with salmon because it has a stronger flavor than other fish. I like most fish, but salmon is one of my favorites. I decided to coat the salmon in a garlicky dijon mustard glaze then top with a garlic-herb panko bread crumb topping. I then baked it for about 12 minutes until it was cooked throughout and the topping was crispy. The bold flavor complemented the dense and delicious salmon.








Dijon-Crusted Salmon

4 salmon filets
1/4 cup dijon mustard
3 cloves garlic (chopped finely)
1/2 panko bread crumbs
2 tablespoons butter (melted)
1 tablespoon parmesan cheese
1/4 teaspoon rosemary
1/4 tablespoon thyme
salt and pepper

Preheat oven to 400 degrees.
Place salmon skin side down on a lightly greased baking pan.
In a small bowl, mix together dijon mustard and half of the garlic.
Brush the mustard mixture on top of salmon.
In another bowl, mix together the remaining garlic, panko bread crumbs, butter, parmesan cheese, herbs, salt, and pepper.
Press mixture on top of each piece of salmon.
Bake for 12 minutes until topping is crispy.