Ingredients
4 (6-ounce) salmon fillets
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup panko* breadcrumbs or fresh breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/4 cup dried cranberries
1/8 cup scallions, chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 375°. Lightly coat a baking sheet with non-stick cooking spray.
Place salmon, skin side down, on prepared baking sheet. Drizzle each fillet with 1/2 tablespoon honey.
In a small bowl combine breadcrumbs, butter, thyme, lemon zest and cranberries. Divide evenly over the top of each fillet. Bake about 20 minutes or until salmon is opaque in center. Remove fish to a plate. Sprinkle with scallions.
*Panko breadcrumbs are available in the Asian section of most markets. They will provide a crunchier topping.
Seves: 4
Place salmon, skin side down, on prepared baking sheet. Drizzle each fillet with 1/2 tablespoon honey.
In a small bowl combine breadcrumbs, butter, thyme, lemon zest and cranberries. Divide evenly over the top of each fillet. Bake about 20 minutes or until salmon is opaque in center. Remove fish to a plate. Sprinkle with scallions.
*Panko breadcrumbs are available in the Asian section of most markets. They will provide a crunchier topping.
Seves: 4
