Honey Dijon Herb Crusted Salmon

This dish is so, so, SO good!  Cory could eat this every Sunday for dinner if I made it.  He RAVES about this salmon.  And nothing makes me happier. :)

The flavors are seriously so amazing!  I am not a huge fan of salmon, but could eat an entire fillet of it, if prepared this way. This recipe and the Miso Salmon from The Cheesecake Factory are the only salmon dishes I will eat.

Because of the crazy storms on Sunday, we lost power and this dinner almost didn't happen.  But this is such a fast and easy dish, when the power was restored at 6:00, it wasn't too late to get started on dinner.

Ingredients:

Fresh salmon fillets

1/2 cup Dijon mustard

2 tablespoons honey

1 cup Japanese Panko breadcrumbs

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

1/2 stick of butter

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

To begin, preheat the oven to 350.

{The star ingredients} 

 {Melt the butter in a small saucepan.  Set aside.}

{Finely chop your fresh parsley.  I always feel so fancy chopping fresh herbs. hehe!} 

 {Next, chop the green onions. Include the green tops and chop all the way down to the white stems.}

{In a small bowl, mix together your Panko breadcrumbs, chopped parsley, chopped green onion, garlic powder, onion powder, paprika, and dried oregano.} 

 {Pour in the melted butter and stir until the breadcrumb mixture is moistened and well combined.  This will smell AMAZING; try not to nibble. :)}

 {In another small bowl, mix the honey and Dijon mustard together.  Honey mustard. YUM!}

{Lay your salmon fillets in a non-stick roasting pan {or line with foil for easy clean-up} and season with salt and pepper.} 

{Next, spoon or brush on the honey mustard to completely cover the fillets.} 

{Spoon over buttery breadcrumb mixture, patting down on the fillets as you go.  This looks good enough to eat already!}

{Bake at 350 degrees for 15-20 minutes or until it's nice and flaky, but still moist.  For the last minute or so, set the oven to broil to get the top gorgeously golden brown.  Your cooking time will vary, depending on how thick your fillet is.  Check it often; do not overcook your fish you don't want it to be dry.}

 {Perfectly cooked!  This can be enjoyed just like this, but I decided to whip up a pan sauce to spoon over the fish.  It came out SOOOOOO good!  I even surprised myself! :)}

Honey Dijon Pan Sauce

Ingredients:

1/2 medium onion

1/2 stick of butter

2 tablespoons of flour

1 tablespoon of Dijon mustard

1 tablespoon of honey

1/2 cup chicken broth

1/2 teaspoon dried oregano

salt and pepper

 {The line-up for the delicious sauce {minus the flour}}

{Finely chop your onion and saute in the butter until nice and golden brown, over medium low heat.} 

{Once the onions are golden, add the flour and whisk until combined.  Cook down for about 2 minutes until the flour gets toasty and caramelized.} 

{Next, add the honey and mustard.} 

 {Whisk until well combined, let bubble for a bit over the medium low heat.}

{Add the chicken broth and whisk out any lumps.} 

{Let simmer over low heat until thickened, whisking often.  Season with salt and pepper at the end.} 

{Spoon over your salmon and serve alongside it. If you like salmon, you will LOVE this.}

{I served this AMAZING salmon and pan sauce with buttered rice and roasted sweet peas. Such a delicious Sunday dinner. There were NO leftovers. Success!} 

I swear my mouth is watering as I type this.  If you like salmon, you HAVE to make this dish.  Don't think about it, just do it. :)

ENJOY!