Instructions
- Start by adding 2 Tbsp of butter to a pan on medium high heat. Let melt completely, and then add 2 cups of panko bread crumbs. Toast until slightly golden brown and add 1 Tbsp each of minced rosemary and thyme. Toast for an additional 30 seconds. Set aside and season with salt and pepper.
- In a bowl, combine equal parts whole grain mustard and mayo and set aside.
- Cut your salmon into 2 even fillets. Oil down aluminum foil on a baking sheet and place salmon on top. Season salmon with salt and pepper and then top with a generous layer of the mayo-mustard combo. Use the backside of the spoon to spread it evenly.
- Add an egg white to the panko bread crumb mixture and mix to combine. Spread breadcrumb mixture evenly over the top of each fillet.
- Place in a 160°C oven for 18-25 minutes (internal temperature of the salmon should be 60°C).
- Remove from the oven. Let cool for 5 minutes. Serve and enjoy.
Ingredients
- 2 Salmon fillets
- 2 cups Panko bread crumbs
- 1 tbsp Thyme, chopped
- 1 tbsp Rosemary, minced
- 1 egg white
- Whole grain mustard
- Mayonnaise
- Kosher salt
- Ground black pepper