Crusted salmon recipes are a dime a dozen, but this one is a little different: Toasting the panko mixture while the salmon bakes keeps the topping extra crunchy. It also lets you add as little or as much as you like.
- Prep time 10 minutes
- Total time 25 minutes
- Portion size 4 servings
Sesame Mustard Sauce:
- 1/3 cup grainy or Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 4 skinless centre-cut salmon fillets (about 500 g total)
- 1 tablespoon butter
- 3 tablespoons panko bread crumbs
- 1 teaspoon black, white or mixed sesame seeds (optional)
- 2 tablespoons chopped fresh chives (optional)
Sesame Mustard Sauce: In bowl, whisk together mustard, maple syrup and sesame oil.
Salmon: Place fish on parchment paper–lined baking sheet; brush with 4 tsp of the Sesame Mustard Sauce.
Bake in 425°F oven until fish flakes easily when tested, 8 to 10 minutes.
Meanwhile, in small skillet, melt butter over medium heat. Add bread crumbs and sesame seeds (if using); cook, stirring constantly, until golden, 1 to 2 minutes. Top fish with bread crumb mixture. Sprinkle with chives (if using); drizzle with remaining Sesame Mustard Sauce. Serve with rice.
Tip from The Test Kitchen: For a low-carb dinner, serve this salmon on a bed of stir-fried vegetables, such as zucchini, sweet peppers, onion, shaved carrot, bok choy and broccoli.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 352 mg
- Sugars 3 g
- Protein 23 g
- Calories 278
- Total fat 17 g
- Potassium 412 mg
- Cholesterol 69 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
- Iron 6
- Folate 15
- Calcium 4
- Vitamin A 4
- Vitamin C 7