Mix together 1 tbsp brown mustard (I like Finnish or Danish mustard – though a mild Dijon will do) with 1 tsp honey and 2 tsp dried or fresh thyme. Brush this mixture onto two salmon fillets. Mix together 1/3 cup Panko, with 2 tsp olive oil, 1 tbsp chopped parsley, 1 tsp smoked paprika, and some salt and pepper. Layer this on top of the salmon. Bake in the oven for 10 minutes at 200c. Leave in a bit longer if it is too pink for your taste – but do not overcook!