Panko Crusted Salmon (baked)
Lemony panko crusted salmon is easy, light and fresh. The zesty breadcrumb topping adds delicious texture. Perfect for busy weeknights or company meal.
You might enjoy this salmon dish even if you’re not a fan of salmon. It has a surprisingly yummy fried texture despite the fact that it’s baked.
The topping of bread crumbs, lemon zest, parsley and a bit of olive oil (or butter) creates a wonderful crunchy texture. I add capers for extra zing.
Dijon mustard adds great flavor as well. If you’re cringing at the thought of mustard, a great substitute mayonnaise.
I adapted the recipe from an old Ina Garten Panko-crusted salmon recipe. First, I simplified it by eliminating the two step cooking process. Then I browned the panko bread crumbs for a nice golden finish.
Ingredients – tailored to your taste
Variations
- If you don’t have panko, use regular breadcrumbs, but the topping won’t be quite as crunchy as a panko topping.
- Try honey mustard instead of Dijon or substitute the Dijon mustard with mayonnaise.
- Serve with a sweet Thai chili sauce or a basil mayo.
- Leave out the capers.
Step by step instructions
Place salmon skin-side down on lined baking sheet. Spread Dijon mustard over fillets. Sprinkle with salt and black pepper.
Recipe FAQ and Tips
Panko is a light and crunchy Japanese-style bread crumb that doesn’t get soggy like regular bread crumbs can. It does have a bit more fat than bread crumbs, but no saturated fat. Panko is made from a certain type of crustless white bread.
When choosing salmon fillets, make sure they are moist, not fishy smelling and have no dry spots. Try to get fillets that are the same thickness so they cook at the same rate. Wild Alaskan salmon is apparently the healthiest salmon available. Some prefer Atlantic salmon to Pacific salmon because it’s fattier (but the good kind) which makes it moister. It’s all a matter of taste and what’s available where you live. Frozen salmon is just as nutritious as fresh salmon.
The FDA recommends cooking salmon to 145F/62.8C, but in my opinion (and many others), that is way overcooked. The best internal temperature with an instant read thermometer is 130-135F (54.4-57.2C). The temperature will rise 5 degrees with a 5 minute rest. The rule of thumb for juicy salmon cook time is 10 minutes per inch (2.5cm) of thickness. When pierced with a knife it should separate easily and still be juicy and warm pink inside (not dry and flaky white). It’s ready when salmon flakes and is just turning opaque.
Is salmon healthy?
According to WebMD, a serving of salmon – 3 to 4 ounces – is about 200 calories. It’s very low in saturated fat and a good source of protein. It’s also a great source of vitamin B12, potassium and other nutrients like iron and vitamin D.
How to serve panko salmon
For a quick weeknight meal, I serve salmon fillets in individual portions. For company, I buy a whole side of filleted salmon for a lovely presentation. The recipe is the same (you will just have to double or triple the panko topping depending on the size of the salmon).
How much salmon do you need? A healthy portion is considered to be 3-4 ounces (85-113g), but most adults will eat 6-8 ounces (170-227g). So figure amounts based on your big and small eaters.
What to eat with salmon
Salmon makes a great weeknight, potluck or holiday buffet dish hot or at room temperature. Choosing a side dish is fairly easy as so many things go with salmon. Here are a few favorites:
Make Ahead
- You can do the preparations ahead (make crunchy topping and prepare fillets), then bake the salmon in the oven when you’re ready.
- Or make the recipe an hour ahead and serve it at room temperature.
- Leftover salmon can be stored in an airtight container for 2-3 days. It’s best fresh (not reheated), but you can warm it in the microwave on medium for 1-2 minutes. Or eat it cold!
Other quick and delicious salmon dishes
If you like this recipe, please leave a 5 star rating ?????in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Panko-Crusted Salmon Recipe
Ingredients
- 18 ounces (510 grams) salmon fillets, Note 1 (about 3 fillets, total of 1.1 pounds)
- 1 tablespoon Dijon mustard (can substitute mayonnaise if preferred)
- salt and pepper to taste
- lemon wedges for garnish
Panko Crust
- 1/2 cup Panko breadcrumbs
- 2 tablespoon fresh parsley, finely chopped
- 1 teaspoon grated lemon zest (from 1 small lemon)
- 1/4 teaspoon each, salt and black pepper
- 1 1/2 tablespoon good olive oil (or melted butter)
- 1 tablespoon capers, rinsed (optional)
Instructions
- Preheat over to 425F/218C.
- PREPARE PANKO BREADCRUMB TOPPING: Put Panko bread crumbs 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 baking sheet lined with aluminum foil sprayed with oil or parchment paper (skin-side down). Spread Dijon over the top of the fillets. Sprinkle generously with salt and pepper. Add Panko mixture on top of the mustard, gently pressing to help the crumbs adhere to the salmon.
- ROAST AND SERVE: Roast salmon in preheated oven for 9-11 minutes until almost cooked (salmon should still be warm pink inside). Cooking time will depend on thickness of salmon. The rule of thumb is about 10 minutes for each inch/2.5 cm of thickness. An instant read thermometer will read 135F/57C. Remove from oven and let it rest for 5 minutes (internal temperature will rise). Serve hot or at room temperature with lemon wedges.
Recipe Notes
- How to choose the best salmon
- Raw salmon fillets should look moist, not fishy smelling and have no dry spots. Try to get fillets that are the same thickness so they cook at the same rate. Wild Alaskan salmon is apparently the healthiest salmon available. Some prefer Atlantic salmon to Pacific salmon because it’s fattier (but the good kind) which makes it moister. Frozen salmon is just as nutritious as fresh salmon.
- Variations and Substitutes
- If you don’t have panko, use regular breadcrumbs, but the topping won’t be quite as crunchy as a panko topping.
- Try honey mustard instead of Dijon.
- Substitute the Dijon mustard with mayonnaise.
- Serve with a sweet thai chili sauce or a basil mayo.
- Leave out the capers.
- Make ahead
- You can do the preparations ahead (make panko topping and prepare fillets), then bake the salmon in the oven when you’re ready.
- Or make the recipe an hour ahead and serve it at room temperature.
- Leftover salmon can be stored in an airtight container for 2-3 days. It’s best fresh (not reheated), but you can warm it in the microwave on medium for 1-2 minutes. Or eat it cold!
Unbelievable. Came out perfectly cooked and seasoned. I substituted honey mustard because my son is a fan. Delicious
Glad you liked it Shannon! And good tweak 🙂
Panko crusted salmon is so delicious I am making it a second night in a row!! And so easy.
Thanks for letting us know Jennifer! Glad you liked it.