Crispy Honey Mustard Salmon

Crispy Honey Mustard Salmon

I’m super excited to share today’s recipe for crispy salmon!  🙂  It’s super yummy and crispy!  As usual it’s pretty darn easy and fail proof. 😀

I also made some slow cooked Black Bean Soup as a side dish.  You can find that recipe here: Budget Bytes  This recipe worked great.  I used chicken stock instead of vegetable stock.  I omitted the celery and added a jalapeno and 2 Roma tomatoes.  It turned out wonderful.

Crispy Honey Mustard Salmon

  • Servings: 3-4
  • Difficulty: easy
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  • Salmon,  (I used half of a fresh filet with the skin still on one side.)
  • Salt and Pepper
  • Paprika
  • Garlic Powder
  • Seasoned Panko Bread Crumbs
  • 1 1/2 tbsp Mayo
  • 1 tbsp Honey
  • 1 1/2 tsp Dijon Mustard
  • 1/4 tsp Stone Ground Mustard (optional)


  • Preheat the oven to 400*F.
  • Season the salmon with all the dry seasonings.
  • Mix the mayo, honey, Dijon, and ground mustard.
  • Spread the honey mustard on top of the salmon and cover completely.
  • Sprinkle a generous amount of Panko on the salmon to completely cover.
  • Bake at 400*F on a foil covered jelly roll pan greased with olive oil for 25-30 minutes or until salmon flakes off with fork.
  • Serve with honey mustard, cocktail sauce, or splash of fresh lemon juice.


Crispy Salmon Fish Sticks

IMG_2273tI’m a huge fan of the frozen fish stick.  I know, I know, I’m a 5 year old child.  Don’t forget to pair it with boxed Mac n’ Cheese! 🙂  But seriously this was one of my favorite meals as a child.  And it was not something I got all the time.  Only if there was no time for a home cooked meal and by golly my mom pretty much had a home cooked meal for us every night.  So to my young self fish sticks and mac n’ cheese for dinner was a special occasion.

Anyways, my adult self does not purchase frozen fish sticks or really frozen food in general, except maybe an emergency frozen pizza here and there.  Alas, the occasional desire for crispy fish sticks does still come around.  Thus, the salmon fish stick was born.

I made these one night for myself and made a separate baked salmon filet for my husband by request.  I don’t think I’ll have that request ever again.  He wound up eating some of my delicious crispy fishies and wishing he had his own plate of fish sticks.  lol 😀

So here it is!  Try it out with my homemade honey mustard!  Nothing too fancy but it is oh so yummy! 🙂  Enjoy!

Crispy Salmon Fish Sticks

  • Servings: 4
  • Difficulty: easy
  • Print


  • Fresh Salmon, 6 inch hunk about 2 inches thick
  • Italian Bread Crumbs
  • 1/2 cup French Fried Onions, crushed (optional)
  • Paprika
  • Cajun Seasoning
  • Salt & Pepper
  • 2 Eggs
  • 1/2 cup Flour


  • Slice salmon into 1 inch thick long slices. (sticks)
  • Pat dry the salmon.
  • Rub all four spices into the salmon.
  • Coat salmon in flour.
  • Dip salmon into egg.
  • Coat salmon in bread crumbs french fried onions.
  • Fry in a skillet filled with 1/2 inch of vegetable oil.  Approx. 2 minutes on both sides.
  • Serve with fresh HONEY MUSTARD. 👍

Fresh Honey Mustard

Fresh Honey Mustard

Extra Crispy Chicken Strips


This chicken is super crispy and SUPER easy!  My secret ingredients are Dill Weed and Sharp Cheddar!  The dill weed gives the chicken a savory/sour taste which marries well with the other spices.  The sharp cheddar actually adds a next level crispiness to the crust of the chicken!     😀

If you have a some chicken in the fridge and a dream in your heart you can make these in a flash!  Whip up some of my homemade honey mustard to dip these crispy tenders in and you will be the hero of the kitchen!  🙂

Though there’s only a small chance that you will have left overs you can make the best chicken sandwiches out of these strips the next day!  My husband and I thought the sandwiches were even better than just the tenders alone!  It tastes like Gourmet Chick-fil-A.  Grab some sweet bakery buns and lather them in butter and toast them.  Then lay the chicken strips on the bottom bun and top with a heaping spoonful of the homemade honey mustard.  Add some pickles and romaine and you have one heck of a chicken sandwich! 🙂



– boneless skinless tenders or 2 large chicken breasts sliced into tenders

-chili powder

-dill weed


-garlic powder

-salt & pepper

-1 tbsp Tabasco sauce or other hot sauce

-2 eggs


-seasoned bread crumbs (I like Italian and I add fresh basil)

-1/2 cup finely shredded Sharp Cheddar


Tenderize the chicken so that is its thin and flat.

Season chicken with all the dry ingredients on both sides.  Cayenne is totally optional if you aren’t a fan of hot spices.

Let the chicken marinate if you have time for 30 minutes to 8 hours.

Heat oil in a cast iron skillet to about 375*F.  Fill the skillet so that it’s about 1 inch full of oil.

Set up a 3 bowl station:

Bowl 1= Flour

Bowl 2= Beaten Egg and Tabasco

Bowl 3= Bread Crumbs and Cheese, mixed

Batter the chicken in the flour, then the egg, and finally the bread crumbs and cheese.

Fry in batches of 3-4 for about 4-5 minutes a piece.  These will cook fast because we beat them thin.  🙂

Serve immediately with fresh homemade HONEY MUSTARD!





Homemade Honey Mustard


Homemade condiments are such a treat!  Try this quick honey mustard out for size!  🙂  Ya’ll will want to pour it on everything!  Food often sparks the thought of different songs when I take a delicious first bite.  On this occasion it was Tina Turner’s “Proud Mary”.  My kitchen is a very entertaining place.  🙂

I made this yesterday evening to accompany homemade chicken strips, which I shall be sharing in the next day or two!  This sauce turned out so good!  I used my homemade mayonnaise to whip this up!  Deliciousness topped with deliciousness!

For lunch today, I went crazy ya’ll.  I made a crispy chicken strip sandwich on a buttery toasted bakery bun and dumped this honey mustard all over it!  It was a spiritual experience for my taste buds to say the least.  🙂


Honey Mustard


-1/2 cup honey, mild (support your local bee keepers!) 🙂

-1/2 Dijon mustard (I used French’s)

-2 tbsp fresh mayo, (store bought is fine) 🙂

-1 tbsp fresh lemon juice

-salt and pepper


Mix all the ingredients together!  Store for up to 7 days in the fridge!    🙂