Dijon Panko-Crusted Salmon

Preheat oven to 375 degrees F (190 degrees C) and line baking sheet with parchment paper.

In a small bowl, combine Stone Ground Mustard (2 Tbsp) and Dijon Mustard (2 Tbsp) with Maple Syrup (2 Tbsp), Dried Parsley (1/2 Tbsp), McCormick® Garlic Powder (1/2 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Mix together thoroughly.

Place Salmon Fillets (1.5 lb) flesh side up on prepared baking sheet. Pour mustard mixture over the entire salmon filet, spreading it evenly over the entire flesh using a silicone basting brush or the back of a spoon.

In another small bowl, combine Panko Breadcrumbs (1 cup) with the Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Dried Parsley (1/2 Tbsp), Onion Powder (1/2 tsp), McCormick® Garlic Powder (1/2 tsp), and Paprika (1/4 tsp). Stir to combine.

Pour seasoned breadcrumbs over the entire salmon filet, pressing them slightly into the mustard mixture so it will stick to the salmon.

Drizzle the top of the breadcrumb mixture with Olive Oil (2 Tbsp) and place the salmon in the preheated oven to bake for 25-30 minutes until golden brown and cooked through. Fish is done if it flakes when you cut into it with a fork.