Panko Crusted Salmon Recipe

Name: Panko Crusted Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 filets
Ingredients: 1 ¼-1 ½ lbs. salmon; 2 tsp. Dijon mustard; ½ cup panko breadcrumbs; ¼ cup Parmesan Cheese; 2 cloves garlic; 1 Tbsp. parsley; 1 Tbsp. Dill; 1 tsp. lemon zest; ¾ tsp. salt; ¾ tsp. black pepper; 2 Tbsp. butter; lemon juice

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 filets
Calories
318 kcal
Course
Main Course
Cuisine
American

Panko Crusted Salmon Recipe

Wren Wallace

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Panko Crusted Salmon will quickly become your go-to recipe when you're craving an easy seafood main dish. It's simple to season a salmon filet with mustard, top with a Parmesan-Panko mixture, and bake in the oven.

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Ingredients

Servings

1 ¼-1 ½ lbs. salmon
2 tsp. Dijon mustard
½ cup panko breadcrumbs gluten-free, if needed
¼ cup Parmesan Cheese grated
2 cloves garlic finely minced
1 Tbsp. parsley fresh, finely chopped
1 Tbsp. Dill fresh, finely chopped
1 tsp. lemon zest
¾ tsp. salt divided
¾ tsp. black pepper divided
2 Tbsp. butter melted
lemon juice for serving

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Instructions

Preheat the oven to 425 degrees.
Cut salmon into four 5 to 6-ounce portions leaving the skin intact. Place in a 13 x 9-inch baking dish at least ½-inch apart that has been sprayed with non-stick cooking spray.
Using a pastry brush, spread mustard over the filets and sprinkle with ¼ tsp. salt and ¼ tsp. black pepper.
In a medium-sized bowl mix together the Panko breadcrumbs, Parmesan cheese, garlic, parsley, dill, lemon zest, ½ tsp. salt, and ½ tsp.black pepper. Pour the melted butter over all of the crumbs and toss until they're well coated.
Sprinkle ¼ cup of the coating over each filet, pressing it into the fish slightly. Cover the baking dish with foil.
Bake for 12-14 minutes, covered, remove the foil, then bake an additional 4-5 minutes, uncovered.
Serve immediately with additional lemon zest, parsley, and a squeeze of lemon juice if desired. Enjoy!

Notes

How to prep ahead of time: You can cut the salmon and make the Panko bread topping the day before you cook this dish.
How to store: You can keep leftover salmon in an airtight container in the fridge for up to 2 days.
How to freeze: While you can freeze salmon for up to 4 to 6 months, it isn't recommended as the texture will change.
How to reheat: The best way to warm salmon back up is in the oven. You can also use an air fryer or a microwave.

Nutrition Information

Show Details

Calories 318kcal (16%) Carbohydrates 8g (3%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 98mg (33%) Sodium 655mg (27%) Potassium 789mg (23%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 894IU (18%) Vitamin C 10mg (11%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4filets

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	8g	3%
Protein	32g	64%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	98mg	33%
Sodium	655mg	27%
Potassium	789mg	17%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	894IU	18%
Vitamin C	10mg	11%
Calcium	130mg	13%
Iron	2mg	11%