About this recipe:This salmon recipe is so simple yet so full of flavour. A fillet is coated in a light mixture of breadcrumbs and Parmesan, then drizzled with an easy honey mustard sauce to serve. Serve with a green salad.
1 (680g) skinless centre-cut salmon fillet, cut into 4 pieces
4 tablespoons fine breadcrumbs
2 tablespoons grated Parmesan cheese
50g butter, melted
1 tablespoon prepared mustard
1 tablespoon honey
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat an oven to 190 C / Gas 5. Prepare a baking tray by lightly oiling or lining with baking parchment.
Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
Stir the breadcrumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the breadcrumb mixture to coat; gently shake to remove the excess.
Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
While the salmon bakes, stir the butter, mustard and honey together in a bowl; drizzle over the baked salmon to serve.