Panko-Crusted Salmon Recipe
Lemony Panko-crusted salmon is easy, light and fresh. The zesty breadcrumb topping adds delicious texture. Perfect for a weeknight or company meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings (change as needed): 3
- 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.