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
Scale
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.
