Double Crunch Hot Honey Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 × 6 oz salmon fillets, 1 skin on or off

DREDGE

1 egg

2 tsp dijon mustard

DOUBLE CRUNCH CRUMB

½ cup panko bread crumbs

3 tbsp finely grated parmesan*2

4 tbsp extra-virgin olive oil

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried thyme, crushed with fingers to make it finer

½ tsp kosher salt

¼ tsp black pepper

HOT HONEY

½ cup honey

2 tbsp sriracha

¼ tsp red pepper flakes

1 garlic clove, finely crushed using a garlic crusher or grated

TO GARNISH (OPTIONAL)

Pinch of fresh thyme leaves

Directions

Preheat the oven to 400°F.

Preparation - Whisk the dredge ingredients together in a bowl. Mix the crumb ingredients together in a separate bowl.

Double crunch - Dip the salmon into the dredge to coat the top and sides of the fish — not the underside. Place the salmon on a sheet pan lined with parchment paper.

Sprinkle/press the crumb onto the surface and sides of the salmon (most on the top).

Use it all so you get a nice thick layer of double crunch!

Bake — Bake for 15 minutes or until the internal temperature reaches 122°F using a cooking thermometer.

Hot honey - While the salmon is baking, put the hot honey ingredients in a small saucepan* over medium-low heat. Once it comes to a simmer, cook for 1 minute, then remove the pan from the heat and let the flavors infuse while the salmon finishes cooking.

Serve - Once the salmon is done, remove it from the oven and immediately transfer to serving plates. Rest for 3 minutes. Drizzle with the hot honey just before eating, garnished with thyme, if desired!