Here’s another easy salmon recipe. The salmon fillets were soaked in milk first, coated, baked and served with a delicious honey mustard sauce. At first, I was intrigued with the idea of soaking the salmon in milk. I’ve read that the reason behind this is to get rid of its strong fishy smell. I don’t normally soak my salmon in milk because I cook it regularly and I am used to its smell. I’ve tried it anyway just to see if there’s a difference in taste and texture and I found no significant difference. The important thing to remember is not to overcook the salmon. It turned out moist and succulent and with the honey mustard sauce to go with it; it was a delicious meal everyone enjoyed. 😀
Cooking Tips for Perfect Salmon
Salmon is a delicate fish that can easily become dry if overcooked. A good rule of thumb is to cook it for about 12 to 15 minutes per inch of thickness at 375 degrees Fahrenheit. Always check the thickest part of the fillet. If it flakes easily with a fork and is opaque, it’s done. If you have a meat thermometer, aim for an internal temperature of 145 degrees Fahrenheit for perfectly cooked salmon. Another tip is to let the salmon rest for a few minutes after removing it from the oven. This allows the juices to redistribute, making it even more tender. For added flavor, consider seasoning the salmon with salt and pepper before applying the honey mustard sauce. A sprinkle of garlic powder or a squeeze of lemon juice can also elevate the dish. If you want a bit of a crunch, try broiling the salmon for the last couple of minutes of cooking. Just keep an eye on it to prevent burning.
Serving Suggestions and Pairings
When it comes to serving crusted salmon, there are plenty of delicious options to consider. A fresh salad is always a great choice, especially one with mixed greens, cherry tomatoes, and a light vinaigrette. The freshness of the salad complements the rich flavors of the salmon beautifully. If you want something heartier, serving the salmon over a bed of quinoa or wild rice can add a nice texture. Roasted vegetables like asparagus, Brussels sprouts, or carrots also pair nicely, bringing a colorful touch to your plate. For a bit of a twist, try serving the salmon with a side of sweet potato fries or creamy mashed potatoes. If you want to keep it light, a simple lemon wedge can enhance the flavors of the dish. Don’t forget about the honey mustard sauce. It can also double as a drizzle for your vegetables or a dipping sauce for any sides, adding that extra layer of flavor to your meal.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, frozen salmon works just fine. Just make sure to thaw it completely in the fridge before soaking it in milk and proceeding with the recipe.
What can I substitute for Panko breadcrumbs?
If you don’t have Panko, regular breadcrumbs will work too, but they might not give you that same crunchy texture. You could also crush up some crackers or use cornmeal as an alternative.
How should I store leftovers?
Store any leftover salmon in an airtight container in the fridge for up to three days. To reheat, do it gently in the oven or microwave to avoid drying it out.
Can I make the honey mustard sauce ahead of time?
Sure, you can make the honey mustard sauce a day in advance. Just keep it in the fridge in a sealed container, and give it a good stir before serving.
What sides go well with crusted salmon?
This salmon pairs great with roasted vegetables, a fresh salad, or some fluffy rice. You can’t go wrong with a side of garlic mashed potatoes either.
Crusted Salmon with Honey Mustard Sauce
Ingredients
- 1 1.5lbs skinless salmon fillet, cut into 4 pieces
- 1 cup milk
- ½ cup breadcrumbs I used Panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 egg
- ¼ cup butter melted
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
Instructions
- Preheat oven to 350°F. Spray a baking sheet with cooking spray.
- Line the salmon pieces in a single layer in a baking dish. Pour the milk over the salmon and set aside for 15 minutes to allow the salmon to soak in the milk.
- Combine the bread crumbs and Parmesan cheese together in a shallow dish. Beat egg in a separate shallow dish. Remove the salmon pieces from the milk, shake off excess milk, dip in egg, and then coat with bread crumb mixture, pressing gently to adhere.
- Place coated salmon pieces on the prepared baking sheet and bake for 15 minutes or until salmon fillets flake easily with a fork, turning once.
- In a bowl, stir the melted butter, mustard and honey together. Drizzle over the baked salmon pieces. Serve with your favorite steamed vegetables.
- Enjoy!
Notes
Nutrition
how much milk does this need?
Oops! 1 cup milk, thanks Phil for letting me know 🙂