What is Panko you may ask? It's basically a variety of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried food, such as tonkatsu and tempura.

For the past few nights, we have been having pork and beef and I guess it was time for us to have fish for a change. I'm very thankful that Raul can eat anything. He is not afraid to try different food, even though his favorite is monggo soup with tinapa.

I only had about 30 minutes to cook because I had work today, and Raul was going to be home in a few minutes. So I had to make something that didn't involve too much chopping and peeling. So I came up with this dish that I have cooked with pork chops before, but instead of chops, I used Salmon.

Impress your friends when you serve this dish! They'll think that you spent hours making it! (Read On by clicking Read More -->)
Yield: 2 pax

1 slice of salmon, split into two
1/2 slice of fresh lemon
salt and pepper
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard (or plain yellow mustard)
1 Tbsp Pure Honey
2 tsp Dried Thyme
4 tsp Olive Oil
2/3 cup Panko bread crumbs
1 Tbsp Parmesan cheese
1 tsp Paprika
Fresh parsley

DIRECTIONS: Pre-heat the oven at 400 deg.

Clean the Salmon by removing the scales and slicing the salmon in two.


 Set the Salmon on top of parchment paper-lined cookie sheet, abd squeeze lemon juice on top of the slices.


Season with salt and pepper.


In a small mixing bowl, add the mayonnaise, Dijon mustard, honey, and Thyme. Set aside.

5. In another mixing bowl, combine bread crumbs, olive oil, the remaining Thyme, Parmesan cheese and Paprika.

Spread your honey-mustard mixture on top of the Salmon.


Pile the Panko mixture on top of the hone-mustard.


8. Roast the Salmon for 12-14 minutes. But test at 10 minutes and check if it is almost completely firm to the touch and flakes when poked with a fork.

Remove from the oven and let it "sit" for 5 minutes. Serve at once.


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