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Honey-Dijon Panko Crusted Halibut

Honey-Dijon Panko Crusted Halibut
Cook Time: 20-25 minutes
*Cooking times may vary depending on the thickness of your filet. Temperature: 375°F


  • 1 ½ -2 lbs. fresh halibut
  • ¼ cup natural honey
  • 2 tbsp. Gustus Vitae Dijon Mustard Sea Salt
  • 1 tbsp. Dijon mustard
  • 1 tbsp. extra virgin olive oil
  • ½ cup Plain Panko Bread Crumbs
  • 2 tbsp. fresh parsley, chopped
  • Pepper


Preheat the oven to 375F. In a small bowl, whisk together the honey, Dijon mustard sea salt, Dijon mustard, and extra virgin olive oil. Lay the halibut in the Emile Henry Fish Steamer. Using a spatula or marinade brush, brush the honey-Dijon mixture onto the fish. Mix the Panko with the parsley and press onto the fish, the honey sauce will help it adhere. Season the salmon with pepper and put the lid on. Bake in the oven for 20 minutes and then remove the lid to brown the panko crust.

Emile Henry Products Used

Oval Covered Baker / Fish Steamer
Regular price $144.95