Set the salmon on a parchment paper-lined (you can also use foil) baking sheet skin side down.
Brush the mustard over the top of the salmon until it is evenly coated. Season lightly with salt and pepper.
In a small bowl, mix the panko with dried thyme, paprika, a little salt and pepper, and the 4 tsp. of olive oil. Toss to combine evenly.
Rub and press the panko mixture all over the top of the salmon until it is evenly coated.
Roast the salmon for 12-14 minutes, or until it is almost completely firm to the touch and flakes when poked with a fork. Serve immediately with desired sides.
Reviews
Lisa S on 2025-08-27 (5 stars): This was excellent! We eat salmon once a week, and this was a great way to change it up. Super easy, and fast, too! Served with your garlicky green beans and a Near East basil pearled couscous. Definitely keeping this one on the rotation! Thank you!
