Name: Panko-Crusted Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (6 ounces each); 1 cup panko breadcrumbs; 2 tablespoons Dijon mustard; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; lemon wedges for serving

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When you’re craving a meal that’s both elegant and utterly foolproof, Panko-Crusted Salmon is the answer. This standout dish transforms flaky salmon fillets with a crunchy, golden panko topping and a bright, zesty kick from Dijon and lemon. It’s a restaurant-worthy dinner you can pull off in under half an hour, with everyday ingredients and zero stress. If you love meals that combine flavor, texture, and gorgeous presentation, this easy Panko-Crusted Salmon will quickly become your new weeknight staple.

Panko-Crusted Salmon Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a perfect example of how a few thoughtfully chosen ingredients can create something truly memorable. Each component brings its own unique flair—the salmon provides richness, the panko gives crunch, while the mustard and lemon add brightness. Here’s what you’ll need and how each one shines:

Salmon fillets: Go for center-cut, skin-on fillets for best texture and flavor absorption.
Panko breadcrumbs: Japanese panko is the star here, lending a superior light crispiness compared to regular breadcrumbs.
Dijon mustard: Spreads a tangy, slightly sharp foundation under the crust, balancing the salmon’s buttery notes.
Mayonnaise: Adds creaminess and helps the panko adhere; swap for Greek yogurt if you prefer a lighter twist.
Lemon juice: Fresh lemon brightens the whole dish and subtly tames any strong fishiness.
Olive oil: Gives the panko its irresistible, toasty crunch and adds richness.
Garlic powder: Easy way to bump up the savoriness without overwhelming the salmon.
Dried parsley: Brings a touch of color and herbaceous flavor to the crust.
Salt: Essential for enhancing every layer, from the fish to the crust.
Black pepper: Just enough for a mild background heat and complexity.
Lemon wedges: The simplest way to finish—squeeze on extra freshness right before serving!

How to Make Panko-Crusted Salmon

Step 1: Prep Your Baking Sheet and Heat the Oven

Begin by preheating your oven to 400°F (200°C). This high heat ensures the salmon will cook through while the panko topping turns a perfect shade of golden and crispy. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup a breeze.

Step 2: Mix the Mustard Spread

In a small bowl, stir together the Dijon mustard, mayonnaise, and lemon juice until you have a smooth, creamy spread. This mixture locks in moisture, infuses the salmon with vibrant flavor, and gives the panko something to cling to.

Step 3: Create the Panko-Crusted Salmon Topping

Now for the crunchy magic. In a separate bowl, combine the panko breadcrumbs, olive oil, garlic powder, dried parsley, salt, and black pepper. Toss everything together until the crumbs are evenly coated and pebbly, ready to crisp up beautifully in the oven. The olive oil is a game-changer, coaxing that crunchy texture you dream about in every bite of Panko-Crusted Salmon!

Step 4: Assemble the Fillets

Lay your salmon fillets skin-side down on the prepared baking sheet. Brush or spoon the mustard-mayo-lemon mixture generously over the top of each piece. Next, pile on the panko mixture, gently pressing it into place so it forms a solid, even crust.

Step 5: Bake to Perfection

Slide the fish into the oven and bake for 12 to 15 minutes. The salmon should be just cooked through—still tender and juicy—while the panko crust is deeply golden and crisp. For extra crunch, try broiling the Panko-Crusted Salmon for the final minute or two, watching closely so your topping doesn’t burn.

Step 6: Serve with Fresh Lemon

As soon as the fillets leave the oven, serve them up hot with fresh lemon wedges on the side. The warmth, freshness, and crunch together are pure heaven on a plate!

How to Serve Panko-Crusted Salmon

Garnishes

A sprinkle of fresh chopped parsley or thinly sliced chives is all you need to give each fillet a pop of color and flavor. For an extra citrus hit, zest a little lemon right over the top before serving. These finishing touches make your Panko-Crusted Salmon look and taste even more special.

Side Dishes

This salmon shines alongside vibrant green beans, roasted asparagus, or a crisp salad with a tangy vinaigrette. If you love a cozy meal, try pairing it with fluffy rice pilaf or buttery mashed potatoes. The light, crunchy crust is so versatile, you really can’t go wrong with your favorite seasonal veggies or grains.

Creative Ways to Present

If you want to wow a crowd (or just yourself!), try serving the fillets over a swoosh of herbed yogurt or a bed of arugula tossed in lemon vinaigrette. For a dinner party twist, cut the Panko-Crusted Salmon into smaller pieces and serve as bite-sized appetizers with a creamy dipping sauce on the side. They disappear fast!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Panko-Crusted Salmon, let it cool to room temperature, then wrap the fillets tightly in foil or store in an airtight container. Pop them in the fridge, where they’ll keep well for up to two days. Just know that the crust won’t be quite as crisp after chilling, but the flavor is still wonderful!

Freezing

You can freeze leftover salmon for up to two months if needed. Place the fillets on a baking sheet in the freezer for an hour until solid, then transfer to freezer-safe bags. Be gentle when thawing and reheating, as the panko coating is delicate and can soften during storage.

Reheating

To bring back some of that crispy crust, reheat your Panko-Crusted Salmon in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. Avoid microwaving—they tend to steam the coating instead of making it crunchy. A quick blast under the broiler in the final minute can help revive some crunch too.

FAQs

Can I make Panko-Crusted Salmon with frozen salmon?

Yes! Just thaw the salmon fillets in the fridge overnight and pat them dry with paper towels before assembling and baking. This ensures your panko crust will stick well and crisp up beautifully.

What makes panko different from regular breadcrumbs?

Panko breadcrumbs are made from crustless white bread that’s processed into airy flakes and dried. This texture creates a lighter, crunchier coating on Panko-Crusted Salmon compared to the denser, more uniform texture of classic breadcrumbs.

How do I know when my salmon is perfectly cooked?

Look for flaky, opaque flesh that separates easily with a fork, and use a thermometer for precision—the thickest part should reach 145°F (63°C). The panko crust should be deep golden and crisp.

Can I use other herbs or spices in the panko topping?

Absolutely! Try fresh dill, chopped green onions, smoked paprika, or even grated Parmesan for your own spin. The base recipe is the perfect canvas for flavor experiments with your favorite herbs and seasonings.

Is Panko-Crusted Salmon kid-friendly?

Most kids love the crunchy texture and mild flavors of this salmon. If your little ones aren’t fans of mustard, you can use a thinner layer or swap for a milder spread—just don’t skip the panko crunch!

Final Thoughts

There’s just something magical about a dish that’s fast, fabulous, and full of texture, and Panko-Crusted Salmon is exactly that. I can’t wait for you to try this recipe—whether it’s a cozy dinner for two or a show-off main course for your next get-together. Give it a try and let it become a new favorite in your kitchen!

Panko-Crusted Salmon Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delicious and crispy Panko-Crusted Salmon for a flavorful and easy-to-make meal. This recipe combines tender salmon fillets with a crunchy panko breadcrumb topping, creating a perfect balance of flavors and textures.

Ingredients

Scale

Salmon:

4 salmon fillets (6 ounces each)

Panko Crust:

1 cup panko breadcrumbs
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Serving:

lemon wedges for serving

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or greasing lightly.
Mix Mustard Mixture: In a small bowl, combine Dijon mustard, mayonnaise, and lemon juice until smooth.
Prepare Panko Crust: In another bowl, mix panko breadcrumbs, olive oil, garlic powder, dried parsley, salt, and pepper.
Coat Salmon: Place salmon fillets on the baking sheet, skin-side down. Spread the mustard mixture on top of each fillet, then press the panko mixture evenly on top.
Bake: Bake for 12–15 minutes until the salmon is cooked through and the crust is crispy and golden.
Serve: Serve with lemon wedges.