Panko Crusted Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Panko Crusted Salmon
Description
This recipe starts with salmon fillets that are patted dry and coated with a mixture of mayonnaise, Dijon mustard, salt, and pepper. A seasoned panko breadcrumb topping, mixed with thyme, garlic powder, and paprika, is pressed onto the salmon, creating a flavorful crust that crisps in the oven. The salmon and asparagus are placed on the same sheet pan, with asparagus spears tossed in olive oil, salt, and pepper for roasting.
Baking at 400°F allows the salmon to cook through to a flaky texture while the panko topping turns golden brown and crunchy. The asparagus softens while maintaining a bit of crispness. Serving the salmon with brown rice and lemon wedges adds heartiness and a fresh citrus note to the dish.
The combination of creamy, tangy mayonnaise and mustard with herbed, spiced panko creates a flavorful crust that enhances the mild salmon flesh. This meal delivers a mix of textures and a well-rounded plate suitable for a comforting dinner.
Leftover salmon should be stored in an airtight container in the refrigerator and consumed within three days to ensure freshness.
Ingredients
For the Salmon
- 4 6 ounce salmon fillets
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- 2 teaspoons thyme dried
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the asparagus
- 12 ounces asparagus spears
- 1 tablespoon olive oil
- salt
- black pepper
For serving
- brown rice
- lemon wedges
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place on the baking sheet.
- In a small bowl, whisk together the mayonnaise, mustard, salt and pepper until well combined.
- In another small bowl, combine the panko breadcrumbs, thyme, garlic powder and paprika.
- Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture over the salmon and press down firmly with the back of a spoon to adhere the breadcrumbs to the salmon.
- Add the asparagus next to the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat with the seasoning.
- Bake in the oven until the salmon is flaky and the panko breadcrumbs are golden brown, about 12-15 minutes, depending on the thickness of the salmon. Serve immediately, with rice and lemon wedges if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Press the panko mixture firmly onto the salmon to ensure a crispy crust after baking.
- Use lemon wedges when serving to add bright citrus flavor that complements the salmon and asparagus.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 451mg | 19% |
| Potassium | 562mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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