Panko Herb-Crusted Dijon Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
208 kcal
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Course
Main Course
Panko Herb-Crusted Dijon Salmon
Description
The recipe prepares fresh or thawed salmon fillets by evenly spreading Dijon mustard on both sides. A seasoned panko breadcrumb mix with chopped fresh herbs (parsley and chives) and spices is pressed firmly onto the mustard-coated fish, forming a flavorful crust. Cooking begins in a hot skillet with olive oil to brown and crisp the panko crust gently while maintaining the delicate salmon beneath.
After pan-searing about 2-3 minutes per side, the salmon is transferred to a foil-lined baking sheet and roasted at 450°F for roughly 5-10 minutes, depending on thickness, to ensure the fish cooks through while preserving moisture. The finished salmon boasts a golden, herbaceous crust with a moist interior and mild mustard tang.
Serving suggestions include accompaniments like lemon wedges, which add vibrant acidity that cuts through the richness of the fish and crust. The recipe encourages gentle handling of the crust during cooking to keep it intact, and extra panko mixture can be added if needed. It provides a balance of herby, creamy, and crispy elements.
Ingredients
- 2 salmon fillet skin removed, fresh or frozen, large wild Alaskan
- ¼ cup Dijon mustard
- 1/2-2/3 cup panko breadcrumbs plain
- 1 TBSP parsley fresh chopped
- 1 TBSP chives fresh, chopped
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp dried dill or 1/2 tablespoon fresh
- 2-3 TBSP olive oil
- salt to taste, sea salt
Instructions
- Defrost if using frozen.
- Preheat your oven or toaster oven to 450 degrees F.
- On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
- Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
- Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
- Heat a pan or skillet with a few spoonfuls of olive oil.
- Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
- With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
- If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
- The result is a crisp, flavorful crust on the outside with a tender flaky inside.
- Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!
Notes
- Serve with lemon wedges to add fresh acidity that complements the rich salmon and herb crust.
- The estimated nutrition facts depend on salmon size; adjust portions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 465mg | 19% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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