• Panko Mixture:
  • 4 teaspoons olive oil
  • 2 pieces thickly cut, boneless salmon (each 6 oz)
  • Salt and pepper to taste
  • 2 tablespoons horseradish mustard
  • 2 teaspoons thyme
  • 2/3 cup panko bread crumbs
  • 2 tablespoons parsley
  • 1/2 teaspoon paprika
  • Mediterranean Lentils:
  • 2 small carrot, julienned
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup dried green split peas
  • 2 garlic cloves, minced
  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 tablespoons lemon juice

I made this a few weeks ago and I forgot to post it. I realized that people that are observing Lent might be glad to have another recipe for fish in there cookbook. I started using panko a few months ago to replace bread crumbs with a lot of my recipes, it is light and crunchy and doesn’t get soggy. What I love about this panko-crusted salmon recipe is that the topping seems to hold in the moisture while the salmon cooks, so the salmon doesn’t dry out. You get a nice moist, flakey and seasoned piece of salmon with a little bite from the horseradish mustard.


  1. In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas and garlic; cook and stir 2 minutes longer.
  2. Add the water, salt, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice.
  3. Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
  4. In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
  5. Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
  6. Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.