Lemony Panko-crusted salmon is easy, light and fresh. The zesty breadcrumb topping adds delicious texture. Perfect for a weeknight or company meal.
If you’re looking for a new way to cook salmon (or your favorite fish), you might want to give this Panko-crusted salmon a try. Most salmon recipes are not time consuming and this one is no exception.
The topping of panko breadcrumbs, lemon zest, parsley and a bit of olive oil (or butter) creates a wonderful crunchy texture. The taste is light and zesty. I added some capers for extra zing. The salmon is further flavored with Dijon mustard. Even my husband who is not a mustard fan, likes this salmon. But, if you are really cringing at the thought of mustard, feel free to substitute it with mayonnaise.
Tailor To Your Taste
- Add 1/2 teaspoon minced garlic (or a pinch of garlic powder)
- Serve with a sweet thai chili sauce or a basil mayo.
- Substitute the Dijon mustard with mayonnaise.
- Leave out the capers.
Make Ahead Panko Crusted Salmon
- You can do the preparations ahead and then bake it in the oven when you’re ready.
- Or make the recipe ahead and serve it at room temperature.
Panko-Crusted Salmon Recipe
- 3 salmon fillets ( about 6 ounces each)
- 1 tbsp Dijon mustard (can substitute mayonnaise if preferred)
- salt and pepper to taste
- lemon wedges for garnish
- 1/2 cup Panko breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 tsp lemon zest (from 1 small lemon)
- 1/4 tsp each, salt and pepper
- 1 1/2 tbsp olive oil (or melted butter)
- 1 tbsp capers, rinsed (optional)
- Preheat over to 425F.
- PREPARE PANKO BREADCRUMB TOPPING: Put Panko breadcrumbs in a small skillet and shake the skillet over medium-high heat about 3 minutes until lightly browned. Turn off heat. Add oil, parsley, lemon zest and capers if using. Stir to combine.
- PREPARE THE SALMON: Place salmon on a foil-lined pan sprayed with oil (skin side down). Spread Dijon over the top of each salmon fillet. Sprinkle generously with salt and pepper. Divide the Panko breadcrumbs among the fillets. Gently press the crumb mixture on the top of each fillet to help crumbs adhere.
- ROAST AND SERVE: Roast the salmon for 9-11 minutes, depending on the thickness of the salmon until almost cooked (salmon should still have a slight deeper pink inside). The rule of thumb is about 10 minutes for each inch of thickness. Remove from oven, cover with foil and let it rest and finish cooking for 5 minutes. Serve hot or at room temperature with lemon wedges.
This recipe was adapted from on old Ina Garten Panko-crusted salmon recipe.
Other salmon recipes you might like: