Charlie-😕
Me-😕

Here are my brain thoughts. The recipe didn’t call for any seasoning on the fish or in the breading mixture. If I know one thing, it’s that it’s best to season every aspect of a breaded dish. Also the sauce that adhere the breading to the fish is essentially a honey mustard with garlic, and I think it threw off the taste of the fish. If I changed anything, I would season the breading (which is walnuts and panko breadcrumbs) with Italian seasoning, salt and pepper, and garlic powder. This dish turned to be a bland breading on top of an oddly flavorful sauce on top of salmon. This Sockeye Salmon was a gift from my father for Christmas from Omaha Steak.