Salmon with Panko

  This is almost to easy to post but it's yummy so I must.  This is my go-to salmon.  I almost never stray from this.  My kids inhale it as does the husband.  Keep it simple people....
Use whatever flavorings you want.  I opted for dill in this picture but I've been known to throw curry powder into the mix, or tarragon, pesto or even a little fresh rosemary.  In fact, you could leave all seasonings, herbs and/or flavorings out all together.  This is a base and it carries whatever you want to add.  Feel free to mix up the mustards too.  Use honey mustard or a grainy dijon.  I also like the Panko crumbs (Japanese bread crumbs) because they get super crispy and add fantastic texture.  If you're gluten free, leave them off.  The possibilities are endless with this one.
If you're in a hurry, bake your salmon at 425F for 10-15 minutes.  Check the center of it to see if it's done.  I do believe the rule is 10 minutes of baking per inch of salmon. If you've got time to kill, you can also toss it into a 350F oven for 30 min.  I like to pull mine out about a minute before it's done and let it finish cooking through residual heat to keep it super moist.
p.s. sorry I didn't fancy up the picture but it was a last minute effort.  You can also see where I poked the salmon to see if it was done.  Ok, not my best effort but it tastes good.  That's what matters right?!

Salmon with Panko


Serves 2

2 - 5 oz salmon fillets
1 tbsp mayonnaise, light or regular
1 tsp dijon mustard
Herbs or flavorings of choice
Panko crumbs, seasoned or regular

Preheat the oven to 425F.  Combine the mayo, dijon and flavorings in a small bowl.  Spread over the salmon.  Sprinkle with enough Panko to cover the top of each piece.  If you're using plain Panko, you may want to spray a little olive oil on top to help crisp them.  Bake for 10-15 minutes until the salmon is done.  That's it.  That's all.  Enjoy.