If you’re craving a dish that feels both elegant and wonderfully comforting, then the Panko Crusted Salmon with Parmesan and Herb Topping Recipe is definitely one you need in your kitchen rotation. This salmon recipe is a shining example of how crispy, golden panko breadcrumbs paired with fragrant Parmesan and fresh herbs can elevate a simple piece of fish into a sensational meal that’s bursting with flavor and texture. Perfectly tender salmon with a crunchy topping, kissed by buttery goodness and brightened with lemon zest, makes every bite an absolute joy.
Ingredients You’ll Need
The beauty of the Panko Crusted Salmon with Parmesan and Herb Topping Recipe lies in its straightforward, fresh ingredients that work together harmoniously. Each component plays a crucial role—whether it’s the tangy Dijon mustard layering the salmon, the crisp texture of the panko, or the herbal brightness that wakes up the dish.
- Salmon (1 ¼-1 ½ lbs.): Choose fresh, skin-on filets to keep the fish moist and flavorful while baking.
- Dijon mustard (2 tsp.): Adds a subtle zing and helps the crust adhere firmly to the fish.
- Panko breadcrumbs (½ cup): Provides a light and crispy crust that’s the star of the recipe.
- Parmesan cheese (¼ cup, grated): Brings a rich, savory depth to the topping that perfectly complements the salmon.
- Garlic (2 cloves, finely minced): Infuses the crust with aromatic warmth for a flavorful punch.
- Parsley (1 Tbsp., fresh, finely chopped): Adds a fresh green note and a bit of color contrast.
- Dill (1 Tbsp., fresh, finely chopped): Offers a classic herbaceous flavor that pairs beautifully with salmon.
- Lemon zest (1 tsp.): Brightens the entire dish with citrusy freshness.
- Salt (¾ tsp., divided): Enhances all the flavors just right without overpowering.
- Black pepper (¾ tsp., divided): Adds a gentle heat that balances the richness.
- Butter (2 Tbsp., melted): Ensures the crust browns evenly and stays delightfully crisp.
- Lemon juice (for serving): A squeeze at the end provides a lively finish to the dish.
How to Make Panko Crusted Salmon with Parmesan and Herb Topping Recipe
Step 1: Preheat and Prep
Start by cranking your oven up to 425 degrees to get it nice and hot for baking your salmon. While it’s warming, cut the salmon into four portions, keeping the skin on—this helps seal in moisture and flavor. Arrange them in a baking dish sprayed with non-stick spray, spaced so the heat can circulate evenly.
Step 2: Coat with Mustard and Season
Use a pastry brush to paint a thin but even layer of Dijon mustard over each salmon filet—it adds a subtle, tangy base that’s absolutely delicious. Don’t forget to sprinkle a pinch of salt and pepper on top of the mustard; this simple seasoning step lifts all those wonderful flavors.
Step 3: Prepare the Topping
In a bowl, combine panko breadcrumbs, grated Parmesan, garlic, parsley, dill, lemon zest, and the remaining salt and pepper. Once mixed, drizzle in the melted butter and toss everything until every crumb is coated in buttery richness. This mixture is going to give your salmon that irresistible crunchy, cheesy herb crust.
Step 4: Apply the Crust and Bake
Press about a quarter cup of the breadcrumb topping onto each salmon filet, making sure it sticks firmly. Cover the dish with foil to keep the fish moist during the initial baking phase. Bake covered for 12 to 14 minutes, then remove the foil and continue baking uncovered for another 4 to 5 minutes. This finishing step crisps up the crust perfectly without drying out your fish.
Step 5: Serve and Enjoy
Once your Panko Crusted Salmon with Parmesan and Herb Topping Recipe is out of the oven, serve immediately. A little extra lemon zest, fresh parsley, and a squeeze of lemon juice on top brighten every bite and make this dish incredibly inviting. Get ready to soak up all those complex textures and flavors—this is a meal that feels special but comes together with ease.
How to Serve Panko Crusted Salmon with Parmesan and Herb Topping Recipe
Garnishes
For garnishing, nothing beats a fresh sprinkle of chopped parsley, a few lemon wedges on the side, and a light zesting of lemon peel. These additions don’t just add visual appeal—they amplify the fresh, vibrant notes in the dish, making every bite taste brighter and more delicious.
Side Dishes
This salmon pairs beautifully with a variety of sides. Think roasted asparagus, garlicky sautéed spinach, or even a creamy risotto. If you prefer something lighter, a crisp green salad with a lemon vinaigrette complements the richness perfectly. The key is balancing the buttery, herbaceous salmon with fresh or subtly seasoned sides.
Creative Ways to Present
Want to impress at a dinner party? Serve your salmon on a wooden board with a colorful array of grilled vegetables and edible flowers for a rustic, elegant look. Alternatively, plating each filet over a bed of fluffy couscous or a vibrant herb quinoa really elevates the presentation and adds extra texture to the meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Panko Crusted Salmon with Parmesan and Herb Topping Recipe, store them in an airtight container in the fridge. They’ll stay tasty for 2 to 3 days, making for a perfect next-day lunch or quick dinner option.
Freezing
Freezing cooked salmon with the panko topping isn’t recommended because the crust tends to lose its crispiness once thawed. If you want to freeze leftover salmon, remove the topping first, and freeze the fish separately, then add fresh topping when reheating for the best texture.
Reheating
To reheat, place the salmon in a preheated oven at 350 degrees for about 10 minutes to warm through and revive some of the crust’s crunch. Avoid microwaving if possible, as it can make the topping soggy and the fish rubbery.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works fine as long as it’s fully thawed and patted dry before seasoning. This ensures the panko topping adheres well and the salmon cooks evenly without excess moisture.
What can I substitute if I don’t have fresh herbs?
Dried dill and parsley can be used in a pinch. Use about one-third of the amount since dried herbs are more concentrated, but fresh herbs definitely give the brightest flavor.
Is this recipe gluten-free?
It can be! Just swap out regular panko breadcrumbs for a gluten-free variety, and you’re good to go without sacrificing that crispy texture.
Can I make this recipe dairy-free?
Absolutely. Use a dairy-free Parmesan alternative or nutritional yeast and replace butter with a plant-based margarine or olive oil to keep it flavorful and crispy.
How can I tell when the salmon is perfectly cooked?
The salmon should flake easily with a fork and have an internal temperature of 145 degrees Fahrenheit. The crust will be golden and crisp while the fish remains tender and juicy inside.
Final Thoughts
There’s something truly special about the Panko Crusted Salmon with Parmesan and Herb Topping Recipe that makes it a standout in any weeknight or weekend meal plan. It’s fuss-free, packed with layers of flavor, and has that unbeatable satisfying crunch that keeps everyone coming back for more. I can’t wait for you to give it a try and discover how effortlessly delicious salmon can be when dressed up just right.
Print
Panko Crusted Salmon with Parmesan and Herb Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 18-19 minutes
- Total Time: 28-29 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Panko Crusted Salmon recipe features tender, juicy salmon fillets topped with a flavorful, crispy layer of panko breadcrumbs, Parmesan cheese, fresh herbs, and lemon zest. Baked to perfection, it’s a quick and elegant dish perfect for a nutritious weeknight dinner.
Ingredients
Salmon and Seasonings
- 1 ¼–1 ½ lbs. salmon (4 fillets, 5–6 oz each, skin on)
- 2 tsp. Dijon mustard
- ¾ tsp. salt (divided)
- ¾ tsp. black pepper (divided)
Panko Crust
- ½ cup Panko breadcrumbs (gluten-free if needed)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic (finely minced)
- 1 Tbsp. fresh parsley (finely chopped)
- 1 Tbsp. fresh dill (finely chopped)
- 1 tsp. lemon zest
- 2 Tbsp. butter (melted)
For Serving
- Lemon juice (to taste)
- Additional lemon zest and parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to produce a crispy crust on the salmon.
- Prepare Salmon: Cut the salmon into four equal portions, keeping the skin intact for moisture and ease of cooking. Place the fillets in a 13 x 9-inch baking dish sprayed with non-stick cooking spray, spacing them at least half an inch apart.
- Apply Mustard and Season: Using a pastry brush, evenly spread Dijon mustard over the top of each salmon fillet. Sprinkle each fillet with ¼ teaspoon salt and ¼ teaspoon black pepper to season the fish layer before adding the crust.
- Mix Panko Topping: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, chopped dill, lemon zest, ½ teaspoon salt, and ½ teaspoon black pepper. Drizzle melted butter over the mixture and toss well until all crumbs are evenly coated and slightly clumped.
- Coat Salmon with Crust: Divide the panko mixture evenly and sprinkle about ¼ cup over each salmon fillet. Press the crumbs gently into the fish to help them adhere and form a solid crust layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 12-14 minutes. This initial covered baking helps cook the salmon gently without drying out.
- Bake Uncovered: Remove the foil and bake for an additional 4-5 minutes uncovered to crisp the panko crust and brown it nicely.
- Serve: Serve the salmon immediately with a squeeze of fresh lemon juice and optional extra lemon zest and parsley for bright, fresh flavor. Enjoy your crispy, flavorful panko crusted salmon!
Notes
- Do not overbake the salmon to ensure it remains moist and tender.
- Use gluten-free panko breadcrumbs if you require a gluten-free dish.
- Fresh herbs add vibrant flavor; dried herbs can be substituted but use less.
- Pressing the crumb topping firmly onto the salmon helps it stick and crisp up better.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
