Difficulty: Beginner
Seafood
Dijon & Panko Crusted Salmon
Prep Time: 5 min
Cook Time: 15 min
Difficulty: Beginner
Looking for a fresh way to cook salmon? Try this Dijon Panko Crusted Salmon on the recteq wood pellet grill and we know you will love the savory, flaky goodness with a hint of wood smoke flavor.
Instructions
- Step 1: Preheat recteq to 375℉.
- Step 2: Spread the mustard on top of the salmon filets, then season with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
- Step 3: In a small bowl, combine the panko and melted butter, then top each salmon filet.
- Step 4: Place the salmon on the recteq with the topping facing up, allow to roast for 10-12 minutes until the salmon is 130℉ internal and the topping is golden brown.
- Step 5: Remove from the recteq and allow the salmon to rest for a few minutes, enjoy.
Ingredients
Serving Sizes
Ingredients
- 6 each (6 ounce) Salmon Filets
- 1 tablespoon(s) Dijon Mustard
- 1 cup(s) Panko Bread Crumbs
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1/4 cup(s) Butter, melted
Tools Needed
- Step 1: Preheat recteq to 375℉.
- Step 2: Spread the mustard on top of the salmon filets, then season with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
- Step 3: In a small bowl, combine the panko and melted butter, then top each salmon filet.
- Step 4: Place the salmon on the recteq with the topping facing up, allow to roast for 10-12 minutes until the salmon is 130℉ internal and the topping is golden brown.
- Step 5: Remove from the recteq and allow the salmon to rest for a few minutes, enjoy.
Chef Pairings
This Dijon Panko Salmon is seafood perfection. Round out this recipe with sides of Grandma’s Mac ‘n Cheese and a spinach salad to get your greens in.