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This panko-crusted salmon is juicy and crunchy thanks to the quick glaze and panko topping. Find more genius 5-ingredient shortcut recipes in this post.
6 fillets of salmon
1 tablespoon Manischewitz Honey
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Maple Syrup
1/2 cup Pereg Japanese Style Fine Panko
Preheat the oven to 400 degrees Fahrenheit. Place the salmon on a baking sheet lined with Gefen Parchment.
Whisk together the honey, mustard, and maple syrup.
Brush the mixture over the salmon fillets. Sprinkle the panko over each fillet, gently pressing down as you go making sure the panko adheres to the fish. Bake for 15 minutes.
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