Panko Crusted Salmon
Elevate your next seafood dinner with this irresistibly crispy and flavorful Panko Crusted Salmon! This easy yet elegant recipe features tender, flaky salmon fillets coated in a golden, crunchy panko-Parmesan crust bursting with savory garlic, smoky paprika, and herbaceous parsley. A layer of tangy Dijon mustard adds depth while helping the breadcrumb mixture adhere perfectly. Baked to perfection in just 15 minutes, this dish delivers a restaurant-quality meal with minimal effort. Serve with fresh lemon wedges to brighten the flavors and enjoy a healthy, protein-packed main course that’s perfect for any occasion. Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this oven-baked salmon recipe is sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skin-on or skinless)
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. If using skinless fillets, place the side where the skin was facing down.
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried parsley, salt, and black pepper. Mix well to evenly distribute the seasonings.
Drizzle 2 tablespoons of olive oil over the breadcrumb mixture and toss to coat. The oil will help the breadcrumbs crisp up during baking.
Spread a thin layer of Dijon mustard evenly over the top of each salmon fillet. This will help the breadcrumb mixture adhere and add a tangy flavor.
Press the panko mixture gently but firmly onto the top of each salmon fillet, ensuring it is well-coated in an even layer.
Drizzle the remaining 1 tablespoon of olive oil lightly over the top of the breaded salmon to encourage browning.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should read 145°F (63°C) when tested with a meat thermometer.
If the breadcrumbs are not golden brown by the end of the cooking time, turn on the broiler and broil for 1-2 minutes, watching closely to prevent burning.
Remove the salmon from the oven and let it rest for 2-3 minutes.
Serve the Panko Crusted Salmon immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
