Why You’ll Love This Recipe
The crispy panko crust adds a delightful texture contrast to the moist, flaky salmon inside. It’s a healthier alternative to fried dishes, cooks quickly, and pairs well with a variety of sides. Perfect for weeknight dinners or special occasions, this dish is both impressive and simple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets
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Panko breadcrumbs
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Parmesan cheese (grated)
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Garlic powder
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Paprika
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Lemon zest
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Olive oil or melted butter
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Salt and pepper
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Fresh parsley (optional, for garnish)
Directions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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In a bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, paprika, lemon zest, salt, and pepper.
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Brush salmon fillets with olive oil or melted butter.
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Press the panko mixture evenly onto the top of each salmon fillet to form a crust.
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Place salmon on the prepared baking sheet, crust-side up.
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Bake for 12-15 minutes or until salmon is cooked through and crust is golden and crispy.
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Garnish with fresh parsley and serve with lemon wedges.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 12-15 minutes
Variations
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Add chopped fresh herbs like dill or thyme to the breadcrumb mix.
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Use different cheeses such as Asiago or Pecorino Romano for varied flavors.
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Pan-fry salmon fillets after crusting for an extra crispy exterior.
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Serve with a creamy dill sauce or tartar sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crust crispness.
FAQs
Can I use frozen salmon?
Yes, thaw completely before preparing.
How do I know when salmon is done?
Salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I make this gluten-free?
Use gluten-free panko breadcrumbs.
Can I prepare ahead of time?
Yes, crust salmon and refrigerate before baking.
Can I freeze panko crusted salmon?
Freeze cooked salmon, but crust may lose crispness upon reheating.
How do I keep the crust crispy?
Bake uncovered and avoid covering while reheating.
Can I use other fish?
Yes, this method works well with cod, halibut, or tilapia.
What sides pair well?
Roasted vegetables, rice, or salad complement this dish.
Can I add spice to the crust?
Add cayenne pepper or chili flakes for heat.
Is this recipe kid-friendly?
Yes, the mild flavors and crispy texture are usually popular with kids.
Conclusion
Panko Crusted Salmon is a quick, flavorful, and crispy dish that elevates salmon with a crunchy topping. Easy to prepare and versatile, it’s perfect for a healthy weeknight dinner or a special meal that impresses with minimal effort.
Panko Crusted Salmon
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Panko Crusted Salmon features tender salmon fillets coated with a crispy panko breadcrumb crust and baked or pan-fried to golden perfection. This easy, flavorful dish offers a satisfying crunch with moist, flaky salmon inside, perfect for quick weeknight dinners or special occasions.
Ingredients
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4 salmon fillets
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1 cup panko breadcrumbs
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¼ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp paprika
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1 tsp lemon zest
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2 tbsp olive oil or melted butter
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Salt and pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (for serving)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
-
In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, lemon zest, salt, and pepper.
-
Brush salmon fillets with olive oil or melted butter.
-
Press panko mixture evenly onto the top of each salmon fillet to form a crust.
-
Place salmon on prepared baking sheet, crust-side up.
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Bake for 12-15 minutes, until salmon is cooked through and crust is golden and crispy.
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Garnish with fresh parsley and serve with lemon wedges
Notes
Add fresh herbs like dill or thyme to the breadcrumb mix for extra flavor.Substitute Parmesan with Asiago or Pecorino Romano cheese for variety.Pan-fry salmon after crusting for an extra crispy exterior.Serve with creamy dill or tartar sauce.Store leftovers in airtight container in fridge up to 2 days; reheat gently.
