Description
This Panko Crusted Salmon is crisp on the outside, tender and flaky on the inside, with a savory herb and garlic breadcrumb topping. It’s easy enough for weeknights yet elegant enough for entertaining!
Ingredients
For the salmon:
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4 salmon fillets (about 6 oz each)
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Salt and pepper to taste
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1 tbsp Dijon mustard (or mayonnaise)
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1 tbsp olive oil
For the panko crust:
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¾ cup panko breadcrumbs
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2 tbsp olive oil or melted butter
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1 garlic clove, minced
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Zest of 1 lemon
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2 tbsp chopped fresh parsley (or 1 tsp dried)
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2 tbsp grated Parmesan cheese (optional)
Instructions
1️⃣ Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2️⃣ Prepare the salmon: Pat salmon dry. Place fillets skin-side down on the baking sheet. Season with salt and pepper.
3️⃣ Spread Dijon: Brush the top of each fillet with a thin layer of Dijon mustard.
4️⃣ Make the panko mixture: In a small bowl, mix panko, olive oil, garlic, lemon zest, parsley, and Parmesan (if using).
5️⃣ Crust the salmon: Press the panko mixture onto the top of each fillet, gently patting it down to adhere.
6️⃣ Bake: Roast for 12–15 minutes, until the salmon flakes easily with a fork and the crust is golden brown.
7️⃣ Serve: Serve hot with a lemon wedge and a side of roasted veggies, salad, or rice.
Notes
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For a crispier top, broil the last 1–2 minutes—watch closely!
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Great with a dollop of herbed yogurt or tzatziki sauce.
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Use gluten-free panko to make this recipe GF-friendly.
- Prep Time: 10 min
- Cook Time: 15 min