5 from 99 votes
Panko Crusted Salmon
Panko Crusted Salmon features salmon fillets coated with a savory mixture of mayonnaise, Dijon mustard, and seasoned panko breadcrumbs, baked alongside asparagus. The panko topping becomes golden and crispy, providing a crunchy contrast to the flaky, tender salmon inside. Roasted asparagus seasoned with olive oil, salt, and pepper accompanies the fish, making for a balanced meal when served with lemon wedges and brown rice.
Prep Time
10 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
209 kcal
Course:
Main Course
Cuisine:
American
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
- black pepper
- salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 209
% 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.