Ina Garten Panko Crusted Asian Salmon. 2 tablespoons good olive oil. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.
Spread Dijon over the top of each salmon fillet. Preheat the oven to 425 degrees. Place the salmon fillets skin side down on a board.
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Until the crumbs are evenly coated. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Gently press the crumb mixture on the top of each fillet to help crumbs. Brush the salmon fillets.
