Dijon Crusted Salmon

4 salmon fillets, skinless (8 oz each)

1 cup Asian Panko crumbs

1/4 cup Dijon mustard

2 tablespoons melted butter

2 tablespoons fresh chopped parsley

Preheat oven to 450ºF.

Brush both sides of fish with melted butter and place in a shallow baking dish. Arrange so that fillets are not touching. Sprinkle lightly with seasoned salt and pepper.

In a mixing bowl place mustard, crumbs, parsley, and melted butter. Mix well to evenly distribute butter and mustard. Spread crust evenly over the tops of the fillets and press lightly.

Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected. Bake for 8-10 minutes or until fish is no longer transparent.