Panko Crusted Salmon Recipe

Introduction

Panko Crusted Salmon is a quick and delicious way to prepare tender salmon fillets with a crispy, flavorful crust. This recipe combines buttery panko, fresh herbs, and savory spices to elevate your weeknight dinner. It’s perfect for anyone looking to impress with minimal effort.

Ingredients

• 1/2 cup panko
• 4 tablespoons butter (room temperature)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley (roughly chopped)
• 1 teaspoon garlic (minced)
• 1 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 salmon fillets (4-6 oz each, about 1 inch thick)
• Serving suggestion: add a drizzle of melted butter when serving

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a medium bowl, combine the room temperature butter, panko, kosher salt, black pepper, fresh parsley, minced garlic, Dijon mustard, garlic powder, and onion powder. Mix thoroughly until you get a crumbly, evenly mixed topping.
3. Step 3: Pat the salmon fillets dry with a paper towel. Place them skin-side down on the prepared baking sheet.
4. Step 4: Evenly spread the panko mixture on top of each salmon fillet, pressing gently so it adheres well.
5. Step 5: Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the panko topping is golden brown.
6. Step 6: Remove from the oven and let rest briefly. For extra richness, drizzle melted butter over the top before serving.

Tips & Variations

• Use fresh breadcrumbs or substitute panko with crushed cornflakes for a different crunch texture.
• Try adding lemon zest to the panko mixture for a bright, citrusy flavor.
• If you prefer a spicier crust, add a pinch of cayenne pepper or smoked paprika to the topping.
• Make sure the butter is soft to help the panko mixture stick better to the salmon.
• Serve with a side of steamed vegetables or a fresh green salad for a complete meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F or 150°C) to keep the crust crispy, or warm briefly in a microwave, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before applying the panko crust to ensure it sticks properly and cooks evenly.

Can I prepare the panko mixture ahead of time?

Absolutely, you can mix the panko crust ingredients and store them in the refrigerator for a day before baking. Just combine and apply it to the salmon right before cooking.

Panko Crusted Salmon Recipe

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★★★★★

4.7 from 77 reviews

This Panko Crusted Salmon recipe offers a delightfully crispy and buttery topping with a flavorful blend of herbs and spices, perfectly complementing tender, flaky salmon fillets. With a savory crust made from panko breadcrumbs, garlic, Dijon mustard, and fresh parsley, this dish is quick to prepare and sure to impress for any weeknight dinner or special occasion.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon and Crust

• 1/2 cup panko breadcrumbs
• 4 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley, roughly chopped
• 1 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 salmon fillets (4–6 oz each), about 1 inch thick

Serving Suggestion

• Drizzle of melted butter for serving

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it is ready for baking the salmon.
2. Prepare the panko crust: In a bowl, combine the panko breadcrumbs, softened butter, kosher salt, black pepper, chopped fresh parsley, minced garlic, Dijon mustard, garlic powder, and onion powder. Mix thoroughly until the ingredients form a cohesive, buttery crumb mixture.
3. Prepare the salmon fillets: Pat the salmon fillets dry with paper towels to help the crust adhere better. Place the fillets skin-side down on a baking sheet lined with parchment paper or a lightly greased baking dish.
4. Apply the crust: Evenly spread the panko mixture over the top of each salmon fillet, pressing gently to adhere the crust to the flesh.
5. Bake the salmon: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust is golden brown and crisp.
6. Serve: Remove from the oven and, if desired, drizzle a little melted butter over the top of each fillet for extra richness. Serve immediately alongside your preferred side dishes.

Notes

• Ensure the butter is softened to room temperature for easy mixing with the panko breadcrumbs.
• Adjust cooking time according to the thickness of your salmon fillets; thicker fillets may require a few extra minutes.
• Fresh parsley can be substituted with dried parsley if necessary, but use less (about 1 tablespoon).
• For a crispier crust, broil the salmon for the last 1-2 minutes of cooking, watching carefully to avoid burning.
• This recipe pairs well with steamed vegetables, rice, or a fresh green salad.

Keywords: panko crusted salmon, baked salmon, crispy salmon, easy salmon recipe, healthy salmon