An assertive fish like salmon can handle mustard’s bold flavor. Top the fish with parsley for freshness and breadcrumbs for crunch. For a fast, healthy dinner, we suggest serving it with a shaved vegetable salad.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
2 teaspoons olive oil, plus more for coating the foil
4 teaspoons Dijon mustard
1 tablespoon finely chopped fresh parsley
1 (20-ounce) skin-on salmon fillet (1 1/4 pounds)
Freshly ground black pepper
3 tablespoons panko
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and coat an area about the size of the fish with olive oil; set aside.
Place the measured oil, mustard, and parsley in a small bowl and whisk to combine. Lay the salmon on the foil, skin side down, and season it generously with salt and pepper. Evenly spread the mustard mixture all over the top. Sprinkle the breadcrumbs over the mustard mixture until it’s completely covered, then gently pat to get the panko to adhere.
Bake the fish for 12 to 15 minutes, then check for doneness. The center should spring back to the touch and the breadcrumbs should be golden brown. If it’s not ready, return the fish to the oven for a few minutes more. If the fish is ready but the breadcrumbs aren’t browned, broil about 2 minutes more or until golden brown.