4.5 from 4 votes
Crispy Panko Crusted Salmon
Oven baked panko crusted salmon features moist and flaky salmon filets topped with a deliciously crunchy topping made with panko breadcrumbs crumbs, garlic, fresh herbs and lemon zest. This is a quick and easy one-pan meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
304 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
For the panko crust
- 1/2 cup panko bread crumbs
- 1 tablespoon parsley minced, fresh
- 1 teaspoon lemon zest, grated
- 1/2 teaspoon garlic powder
- sea salt about 1/2 teaspoon, or kosher salt
- black pepper about 1/4 teaspoon, freshly ground
For the salmon
- 4 (6-8 ounces) salmon filet or 6 (4-ounces) salmon filets, skinless *see Chef's notes, skinless preferably
- 2 -3 tablespoons olive oil or melted butter
- lemon wedges or slices for serving
Instructions
- Adjust the oven rack to upper-middle position and preheat the oven to 400ºF (204ºC).
- Use a baking dish lightly coated with cooking spray or oil or line a baking sheet pan with parchment paper or aluminum foil for easy clean up. Coat the paper or foil with oil or cooking spray.
- In a small bowl, combine the panko breadcrumbs, parsley, lemon zest, garlic powder, salt and black pepper. Set aside.
- Pat the salmon dry with paper towels and place each filet on the prepared sheet pan or baking dish. Brush each salmon fillet generously with olive oil or melted butter all over including the sides. Season generously with salt and pepper.
- Using a spoon to scoop up the panko topping, top each filet evenly with the crumb mixture, gently pressing to adhere.
- Bake uncovered for 12 to 15 minutes or until the fish flakes easily and is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness. (*see notes). Serve with lemon wedges.
Cup of Yum
Notes
- You can use skinless or skin-on salmon fillets.
- Remember to check the fish for pin bones. Remove any that may be sticking out from the fish with bone-tweezers.
- If your salmon fillets have the skin on, bake it skin side down. Before serving, you can remove the skin (it will come right off easily).
- Ideally wild salmon should be cooked until the internal temperature reaches 120ºF to 125ºF when checked with an instant-read meat thermometer. Farmed raised salmon is at it's best when cooked until the internal temperature reaches 125ºF to 130ºF (silky with a bit of pink in the center).
- Leftovers should be stored in an airtight container in the refrigerator for 1-2 days.
- I don't advice freezing this dish. The texture and crispiness of the coating changes after freezing/thawing.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
6g
(2%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Cholesterol
94mg
(31%)
Sodium
131mg
(5%)
Potassium
859mg
(18%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
152IU
(3%)
Vitamin C
2mg
(2%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 304
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 131mg | 5% |
| Potassium | 859mg | 18% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.