Recipe courtesy of Donald Neff
Show: The Best Of
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).

Preheat the oven to 425 degrees F.

Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.

Cook's Note

Use your imagination, substitute dill for the thyme, horseradish for the mustard, substitute crushed potato chips for the Panko (try different flavors of chips or use pretzels or tortilla chips). This dish can also be prepared for individual portions.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Mustard-Maple Roasted Salmon

Recipe courtesy of Food Network Kitchen

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Broiled Salmon with Herb Mustard Glaze

Recipe courtesy of Giada De Laurentiis

Baked Salmon with Honey Mustard Sauce

Recipe courtesy of Valerie Bertinelli

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Salmon Cakes

Recipe courtesy of Ina Garten

Pie Crust

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories