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Lemon Panko Crusted Salmon
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5 from 2 votes

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
Course: Main Course
Cuisine: American
Servings (change as needed): 3
Author: Cheryl

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.

Notes

  1. 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.
  2. 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.
  3. 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!
Nutrition values are estimates. 
Calories: 348kcal | Carbohydrates: 8g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 860mg | Potassium: 878mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg