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Preheat the oven to 375 degrees F (190 C). Prepare a rimmed baking by sheet by lining with parchment, if desired, and set aside.
In a small bowl, combine the whole-grain and dry mustard, panko, and about half of the parsley; stir to combine.
Place salmon on the baking sheet. (If your salmon has the skin on it, be sure to place it skin-side down.) Brush the top lightly with melted butter, if using, then coat evenly with the mustard mixture.
Bake salmon for 15-18 minutes, until the fillets are just opaque and the topping is golden brown. (If using a thermometer, the recommended cooking temperature for salmon is 145 degrees F, 63 C). Sprinkle with additional parsley and serve.