Savory Panko Crusted Salmon
Crispy, golden, and utterly irresistible, this savory panko crusted salmon recipe is perfect for weeknight dinners or special occasions. Featuring tender, flaky salmon fillets topped with a buttery crust of panko breadcrumbs, Parmesan cheese, fresh parsley, and zesty lemon, every bite is a delightful balance of texture and flavor. The Dijon mustard layer not only locks in moisture but also adds a tangy depth, while the garlic-infused breadcrumb topping bakes to crunchy perfection in just 15 minutes. This easy-to-make dish requires minimal prep and pairs beautifully with roasted vegetables, a fresh green salad, or a squeeze of lemon for a citrusy finish. Whether you're looking for a healthy main course or an elegant seafood centerpiece, this recipe is sure to shine. Perfect for SEO keywords such as "panko crusted salmon," "easy baked salmon recipe," and "crispy salmon with Parmesan," this dish is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces (optional for serving) lemon wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the salmon fillets dry with paper towels and season each piece with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, lemon zest, and 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly coated and slightly moistened.
Brush the top of each salmon fillet with 1/2 tablespoon of Dijon mustard, spreading it evenly to create a thin layer.
Press the panko mixture onto the mustard-coated side of each salmon fillet, ensuring the top is evenly covered with the breadcrumb mixture. Gently press down with your hands to secure the coating.
Place the crusted salmon fillets on the prepared baking sheet and drizzle 1 tablespoon of olive oil evenly over the tops to help with browning.
Bake the salmon in the preheated oven for 12–15 minutes, or until the panko crust is golden brown and the salmon is cooked to your liking. The internal temperature should reach 145°F (63°C).
Remove the salmon from the oven and let it rest for 1–2 minutes before serving.
Serve the savory panko crusted salmon with lemon wedges on the side for an optional citrus burst. Pair with your favorite side dishes like roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.4 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 141 mg | 3% | |
*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.
