Honey Mustard Crunch Salmon


Baked Salmon

  • 3-4 
    Wild Salmon Fillets (6 ounce)
  • 1/3 cup 
    BeeMaid Amber Honey
  • 1/4 cup 
    Mustard (Whole Grain)
  • 2 Tbsp. 
    Dijon Mustard
  • 2 Tbsp. 
  • 2 tsp. 
  • 1 tsp. 
    Smoked Paprika
  • 1 tsp. 
    Salt and Pepper

Crunch Topping

  • 2 Tbsp. 
    Olive Oil
  • 3/4 cup 
    Panko Breadcrumbs
  • 2 Tbsp. 
    Dried Parsley Flakes


1. Thaw 4 salmon fillets (or one large fillet) and pat dry. Arrange on a large baking tray with parchment paper. Season with salt and pepper to taste.

2. Preheat your oven to 400 Degrees.

3. Combine the BeeMaid Amber Honey, whole grain mustard, dijon mustard, horseradish, mayo and paprika in a bowl and mix together evenly.

4. In a seperate small bowl, combine the panko crumbs, parsley flakes and stir in the olive oil.

5. Pour the honey mustard glaze evenly over each salmon fillet, then sprinkle a large helping on the crunch topping, lightly pressing it into the salmon until one side is fully coated.

6. Place coated fillets in the oven and bake for 15-17 minutes until the fish is fully cooked through. Add a remaining drizzle of the honey mustard glaze on top and garnish with parsley leaves before serving.