¼ Cup Pure Maple Syrup
¼ Cup Dijon or Whole Grain Mustard
1 Cup Panko Bread Crumbs
4 Bacon Slices-cooked until halfway crisp. Chop ¼”, reserve bacon grease
2 tsp. Orange Zest
1 tsp. Fresh Thyme-chopped
4 Salmon Fillets-4-6 oz. each, boneless, skinless
To Taste Salt and Black Pepper
Preheat oven to 400°f. Prepare the glaze by whisking together the maple syrup and mustard. Reserve.
Combine the bread crumbs, cooked bacon orange zest, and thyme, evenly distributing the seasonings. Drizzle the reserved bacon grease over the crumbs and evenly mix. The crumbs should just barely hold together when squeezed. More oil may be necessary. Season the crumbs to taste with salt and black pepper.
Lay the fish fillets on a cookie sheet that has been sprayed with vegetable spray, allowing space between them to cook evenly. Spoon about 1 tbsp. of the maple glaze over each fish fillet, spreading over the top. Top each fish fillet with the bread crumb mixture, covering the top entirely and gently packing down to adhere.
Bake the fish fillets in the oven for about 15 minutes depending on the thickness of the fish. The center of the fillet should read 145°f or the fish should flake when poked with a fork. Serve with your favorite accompaniments and enjoy! Serve with extra maple glaze if desired.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
