Panko—Crusted Salmon

• 4 teaspoons Olive Oil
• 4 pieces thickly cut Boneless Salmon (6 oz. each)
• Salt and Pepper to taste
• 2 tablespoons Honey Mustard
• 2 tablespoons chopped fresh Thyme
• 2/3 cup Panko Bread Crumbs
• 2 tablespoons chopped fresh Italian Parsley
• 1/2 teaspoon Hungarian Sweet Paprika

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.

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 (light sprinkle).

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

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.

Serves 4.