I realized I often talk about recipes on my blog that are less typical main courses so it dawned on me last week when I was making this Panko Crusted Honey Mustard Tilapia recipe that it was a more “usual” recipe and therefore, I should take photo’s to show it here on the blog.
This recipe is actually for salmon (as you can see from the photo below) but apparently the first time I made it, I made it with 1 piece of salmon and 1 piece of tilapia because I actually wrote a note to remind myself it was good using tilpia.
It happened last week that I had defrosted some tilapia and I just didn’t feel much in the mood for my usual tilapia recipes. So, while flipping through my recipe notebook, I saw the note on the recipe I wrote and voila!
I can say it was just as good as I remembered it being using the tilapia. I was only making 2 servings so I adjusted the recipe accordingly and served it with a side brown basmati rice and leftover sautéed kale (recipe for most awesome sautéed kale here). I even got my 8 year old daughter to try a bite and she approved!
Ok, so I was apparently distracted because I totally forgot to take a picture of the final product. Oh well. Just know it was yummy and it looks pretty close to the last photo, just a little bit more browned.
Note: Original recipe is sourced from Ina Garten’s version here.
- 4 (6 oz) salmon fillets
- 1 1/2 Tbsp dijon mustard
- 1 1/2 Tbsp honey
- 1 clove garlic minced
- 3/4 cup Panko bread crumbs
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
- In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
- Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
- Bake in preheated oven 13 - 15 minutes until salmon has cooked through. Serve warm with lemon wedges (from zested lemon) if desired.