Panko-Crusted Salmon Recipe

Introduction

Panko-Crusted Salmon offers a deliciously crispy topping that perfectly complements tender, flaky salmon. This easy recipe combines simple ingredients to create a flavorful and healthy meal ideal for busy weeknights or special occasions.

Ingredients

• 1/2 cup panko breadcrumbs
• 4 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 salmon fillets (6 oz each, 1 inch thick)

Instructions

1. Step 1: Preheat your oven to 415°F (213°C).
2. Step 2: In a small bowl, mix together the panko, butter, salt, pepper, parsley, garlic, Dijon mustard, garlic powder, and onion powder. Use a fork to break apart the butter and combine everything into a consistent mixture.
3. Step 3: Place the salmon fillets in a deep baking dish. Top each fillet with a generous layer of the panko mixture, pressing it down lightly so it sticks.
4. Step 4: Bake the salmon, uncovered, on the middle rack for 20-25 minutes, or until the internal temperature reaches 140°F (60°C) at the thickest part.
5. Step 5: Remove the salmon from the oven and let it rest for 5 minutes. For added flavor, drizzle with melted butter and serve alongside your favorite sides.

Tips & Variations

• For extra crispiness, broil the salmon for the last 1-2 minutes of cooking, watching closely to avoid burning.
• Mix grated Parmesan cheese into the panko for a richer, cheesier crust.
• Add a pinch of cayenne pepper or red pepper flakes to the panko mixture for a spicy kick.
• Substitute butter with olive oil or dairy-free alternatives for a dairy-free version.
• Use gluten-free panko breadcrumbs to make the recipe gluten-free.
• Fresh herbs like thyme, rosemary, or basil can be added to customize flavor.

Storage

Store any leftover panko-crusted salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in an oven set to 350°F (175°C) until heated through to help maintain the crispy crust. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before applying the panko mixture to ensure the crust sticks well and cooks evenly.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 140°F (60°C) at its thickest part. This ensures moist, tender fish without overcooking.

Panko-Crusted Salmon Recipe

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4.5 from 123 reviews

This Panko-Crusted Salmon recipe features tender, flaky salmon fillets topped with a crispy, buttery panko breadcrumb crust infused with garlic, Dijon mustard, and fresh parsley. Baked at a high temperature, the dish offers a perfect balance of a crunchy exterior and moist interior, making it a quick, flavorful, and heart-healthy meal option.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Panko Crust

• 1/2 cup panko breadcrumbs
• 4 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Main Ingredient

• 4 salmon fillets (6 oz each, 1 inch thick)

Instructions

1. Preheat Oven: Preheat your oven to 415°F (213°C) to ensure a hot environment that crisps the panko crust while cooking the salmon evenly.
2. Prepare Panko Mixture: In a small bowl, combine the panko breadcrumbs, room temperature butter, kosher salt, ground black pepper, chopped parsley, minced garlic, Dijon mustard, garlic powder, and onion powder. Use a fork to thoroughly mix and break apart the butter until the mixture is uniform and crumbly.
3. Coat Salmon Fillets: Place the salmon fillets in a deep baking dish. Generously spread the panko mixture on top of each fillet, pressing lightly to ensure the crust adheres firmly without compressing it too much.
4. Bake the Salmon: Bake the salmon uncovered on the middle rack of the preheated oven for 20-25 minutes, or until the internal temperature reaches 140°F (60°C) at the thickest part, indicating the salmon is cooked through but still moist.
5. Rest and Serve: Remove the salmon from the oven and allow it to rest for 5 minutes, letting the juices redistribute. Optionally, drizzle with melted butter to enhance richness, then serve with your choice of sides such as roasted vegetables or wild rice.

Notes

• For extra crispiness, broil the salmon for the final 1-2 minutes of baking, watching closely to prevent burning.
• Substitute butter with olive oil or dairy-free butter for a dairy-free version.
• Use gluten-free panko to make this recipe gluten-free.
• Try adding herbs like thyme, rosemary, or cayenne pepper to customize the flavor.
• Grated Parmesan can be mixed with panko for an enhanced cheesy crust.

Keywords: panko crusted salmon, crispy salmon, baked salmon recipe, easy salmon dinner, healthy salmon, omega-3 rich seafood, Dijon mustard salmon, buttery panko crust