4 salmon fillets
1 tablespoon plus 1 teaspoon dijon mustard
1 and 1/2 teaspoons honey
2 tablespoons olive oil
4-6 garlic cloves, minced
3/4 cup panko crumbs
1 teaspoon lemon zest
1 teaspoon chopped fresh parsley
Preheat oven to 440 degrees. In a small bowl, combine dijon, and honey. Place salmon fillets, skin-side-down, on a greased baking sheet. Spread the mustard mixture over each fillet. Bake for 13-15 minutes depending on fish thickness.
While salmon is cooking, in another bowl, toss together panko breadcrumbs, garlic, parsley, lemon zest, and season with salt and pepper. In a skillet, heat olive oil over medium heat. Saute breadcrumb mixture until lightly toasted, stirring frequently. When salmon comes out of the oven, top with panko mixture and serve with lemon wedges.