|Canola oil (for the dish)|
|1 1/2||pounds skinless, boneless salmon, cut into 4 pieces|
|1/2||cup Dijon mustard|
|1||cup panko (Japanese breadcrumbs)|
|1 1/2||teaspoons paprika|
|1||teaspoon chopped fresh thyme leaves|
2.Place the fish on the baking sheet skinned side up; set aside.
3. In a bowl, combine the mustard and honey. Stir until well combined. Spread the mustard mixture over the salmon pieces.
4. In another bowl, combine the panko, paprika, and thyme. Sprinkle over the salmon. Bake the fish for 12 to 15 minutes or until it flakes easily when tested with the tip of a knife. Adapted from Mercato del Mare