Panko-Crusted Salmon Recipe
If you’re looking for an irresistibly crispy, flavorful, and surprisingly simple main course that never fails to impress, Panko-Crusted Salmon is about to become your new favorite. This dish features perfectly tender salmon fillets topped with a golden, crunchy panko and herb crust, all brightened with lemon and a creamy Dijon spread. It’s a wonderful way to turn an everyday dinner into something extra special, and the best part? It comes together in just 25 minutes! Whether you’re cooking for family or hosting friends, Panko-Crusted Salmon delivers a showstopping meal with minimal effort.
Ingredients You’ll Need
Gathering the right ingredients is key to building the signature flavor and texture of Panko-Crusted Salmon. Each component plays a special role, from the juicy salmon to the zesty lemon and the all-important crispy panko topping. Here’s what you’ll need and why:
- Salmon fillets: Rich, flaky salmon is the star, providing healthy fats and a hearty base for our crust.
- Panko breadcrumbs: These Japanese-style breadcrumbs are extra light and crunchy, creating that signature crispiness.
- Dijon mustard: Adds tang and depth, helping the crust stick while infusing every bite with bold flavor.
- Mayonnaise: Lends creaminess and moisture, ensuring the topping isn’t dry and stays perfectly golden.
- Lemon juice: Fresh lemon brightens up the dish and balances the richness of the fish and crust.
- Lemon zest: Intensifies the citrus flavor for a refreshing finish.
- Fresh parsley: Chopped parsley adds a pop of color and fresh, herbal notes to the crust.
- Olive oil: Helps the panko brown beautifully and keeps the topping light and crispy.
- Garlic powder: Infuses the crust with a subtle garlicky aroma that complements the salmon.
- Salt and pepper: Essential for seasoning both the fish and the crust just right.
- Lemon wedges (optional): For squeezing over just before serving, adding a final burst of brightness.
How to Make Panko-Crusted Salmon
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper to make cleanup a breeze and to prevent any sticking. This is your foundation for perfectly baked Panko-Crusted Salmon.
Step 2: Mix the Mustard Spread
In a small bowl, blend together the Dijon mustard, mayonnaise, lemon juice, and lemon zest. This zippy, creamy mixture not only infuses the salmon with flavor but also acts as the perfect “glue” to help the panko crust adhere to each fillet.
Step 3: Create the Panko Topping
In a separate bowl, combine the panko breadcrumbs, chopped parsley, garlic powder, olive oil, salt, and pepper. Use a fork to toss everything together, making sure the olive oil is evenly distributed. This step ensures your Panko-Crusted Salmon will have that irresistible crunch and vibrant color.
Step 4: Prepare the Salmon Fillets
Pat the salmon fillets dry with paper towels—this is crucial for helping the toppings stick and for getting the best texture. Arrange the fillets skin-side down on your lined baking sheet, giving each piece a little space so the crust can crisp up properly.
Step 5: Add the Layers
Spread a thin, even layer of the mustard mixture over the top of each salmon fillet. Next, gently press the panko mixture onto the mustard layer, making sure it adheres nicely and covers the surface completely. Don’t be afraid to mound it on—more panko means more crunch!
Step 6: Bake to Perfection
Slide the baking sheet into the oven and bake for 12 to 15 minutes, depending on the thickness of your fillets. You’ll know your Panko-Crusted Salmon is ready when the crust turns golden brown and the salmon flakes easily with a fork. For an extra crispy top, broil the salmon for the last 1 to 2 minutes, keeping a close eye to avoid burning.
Step 7: Serve and Enjoy
Remove the salmon from the oven and let it rest for a couple of minutes. Serve warm, with lemon wedges on the side for those who love an extra squeeze of citrus.
How to Serve Panko-Crusted Salmon
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of dill can instantly elevate the look of your Panko-Crusted Salmon. Add a couple of lemon wedges to each plate for a vibrant, restaurant-worthy finish that lets everyone add a dash of brightness to taste.
Side Dishes
This salmon pairs beautifully with a wide range of sides. Try serving it alongside roasted asparagus, garlicky sautéed green beans, or a simple arugula salad tossed with lemon vinaigrette. Creamy mashed potatoes or a fluffy quinoa pilaf are also fantastic for soaking up any extra juices and balancing the dish’s crunchy texture.
Creative Ways to Present
For an elegant twist, slice the Panko-Crusted Salmon into thick, even pieces and arrange them over a bed of greens or atop a colorful vegetable medley. Or, serve the fillets family-style on a platter with fresh herbs and citrus slices—perfect for sharing at a dinner party or holiday gathering.
Make Ahead and Storage
Storing Leftovers
If you have extra Panko-Crusted Salmon, let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. The crust will soften a bit, but the flavors will still be delicious.
Freezing
For longer storage, wrap cooled salmon fillets tightly in plastic wrap then place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
To reheat, place the fillets on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. This helps revive the crust’s crispiness better than the microwave, though a quick broil at the end can add extra crunch if desired.
FAQs
Can I use skinless salmon for Panko-Crusted Salmon?
Absolutely! Skinless fillets work just as well. If you use them, handle carefully so the fish stays intact when transferring to and from the baking sheet.
Is there a gluten-free alternative to panko?
Yes, there are gluten-free panko breadcrumbs available, or you can use crushed gluten-free crackers or cornflakes for a similar crunch.
Can I prepare the topping in advance?
You can mix the panko topping a few hours ahead and keep it covered in the refrigerator. Wait until just before baking to assemble for the crispiest results.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the panko crust is golden and crisp. An internal temperature of 145°F (63°C) is the safe guideline for cooked salmon.
What other herbs can I use in Panko-Crusted Salmon?
Fresh dill, chives, or tarragon are lovely alternatives or additions to parsley for the panko crust. Each herb brings its own unique twist to the dish!
Final Thoughts
I hope you’ll give Panko-Crusted Salmon a try the next time you want something both easy and impressive for dinner. With its golden, crunchy topping and mouthwatering flavor, it’s sure to become a staple in your kitchen. Don’t be surprised if everyone asks for seconds!
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Panko-Crusted Salmon Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Panko-Crusted Salmon recipe offers a crispy, flavorful twist on classic baked salmon. Coated with a tangy Dijon mustard and mayonnaise mixture and topped with crunchy panko breadcrumbs infused with fresh herbs and lemon zest, it creates a delicious golden crust. Baked to perfection, it’s a simple, elegant main course perfect for a healthy weeknight dinner or special occasion.
Ingredients
Salmon and Coating
- 4 salmon fillets (6 ounces each)
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Serving
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Mustard Mixture: In a small bowl, combine the Dijon mustard, mayonnaise, lemon juice, and lemon zest. Mix until smooth and well blended. This mixture will add moisture and tang to the salmon while helping the panko adhere.
- Mix Panko Topping: In another bowl, combine the panko breadcrumbs, chopped parsley, garlic powder, olive oil, salt, and pepper. Stir until the panko is evenly coated with oil and seasonings; this ensures a golden, flavorful crust.
- Prepare Salmon: Pat the salmon fillets dry with paper towels to ensure the topping sticks properly. Place the salmon skin-side down on the prepared baking sheet.
- Apply Mustard Layer: Spread a thin, even layer of the mustard mixture on the top of each salmon fillet. This will act as an adhesive for the panko crust and add zesty flavor.
- Add Panko Crust: Press the panko mixture firmly onto the mustard-coated top of each fillet. Make sure it adheres well to create a nice crust after baking.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the salmon is cooked through and the crust is nicely golden brown.
- Optional Broil: For extra crispiness, broil the salmon for the last 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve immediately with lemon wedges on the side for a fresh burst of citrus flavor.
Notes
- For extra crispiness, broil the salmon for the last 1–2 minutes of cooking, watching carefully to prevent burning.
- You can substitute fresh dill or chives for parsley to vary the herb flavor according to your preference.
- Ensure salmon fillets are patted completely dry before applying the mustard and panko for better adhesion and crust.
- Use high-quality Dijon mustard and fresh lemon zest to enhance the overall flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (6 ounces)
- Calories: 380
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
