Panko-Crusted Salmon – A Crispy, Flavorful Delight Recipe

Introduction

Panko-crusted salmon offers a deliciously crispy topping that perfectly complements tender, flaky fish. This simple yet flavorful dish is perfect for a weeknight dinner or a special occasion.

Ingredients

• 1/2 cup panko breadcrumbs
• 4 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 salmon fillets (6 oz each, 1 inch thick)

Instructions

1. Step 1: Preheat your oven to 415°F (213°C).
2. Step 2: In a small bowl, mix together the panko, butter, salt, black pepper, parsley, garlic, Dijon mustard, garlic powder, and onion powder. Use a fork to break apart the butter and combine everything into a consistent mixture.
3. Step 3: Place the salmon fillets in a deep baking dish. Top each fillet with a generous layer of the panko mixture, pressing it down lightly so it sticks.
4. Step 4: Bake the salmon, uncovered, on the middle rack of the oven for 20-25 minutes, or until the internal temperature reaches 140°F (60°C) at the thickest part.
5. Step 5: Remove the salmon from the oven and let it rest for 5 minutes. For added flavor, drizzle with melted butter and serve alongside roasted vegetables or wild rice.

Tips & Variations

• Use fresh breadcrumbs for an even crunchier topping, or add lemon zest to the panko mixture for a bright citrus twist.
• Swap out parsley for fresh dill or chives to change the flavor profile.
• For extra richness, mix grated Parmesan cheese into the panko mixture before topping the salmon.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F / 150°C) to help maintain the crispy topping. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat dry the salmon fillets before applying the panko mixture to ensure the crust sticks well and bakes properly.

How do I know when the salmon is fully cooked?

The salmon is done when its internal temperature reaches 140°F (60°C) at the thickest part. The flesh should be opaque and flake easily with a fork.

Panko-Crusted Salmon – A Crispy, Flavorful Delight Recipe

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★★★★★

4.6 from 100 reviews

This Panko-Crusted Salmon recipe delivers a crispy, flavorful crust with a tender and moist interior. Coated with a savory mixture of panko breadcrumbs, butter, herbs, and spices, the salmon is baked to perfection, creating a delicious and elegant meal perfect for any occasion.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Mixture

• 1/2 cup panko breadcrumbs
• 4 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup fresh parsley, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Main

• 4 salmon fillets (6 oz each, 1 inch thick)

Instructions

1. Preheat Oven: Set your oven temperature to 415°F (213°C) to ensure it’s hot enough to crisp the panko crust and cook the salmon evenly.
2. Prepare Crust Mixture: In a small bowl, combine the panko breadcrumbs, softened butter, kosher salt, ground black pepper, chopped fresh parsley, minced garlic, Dijon mustard, garlic powder, and onion powder. Use a fork to thoroughly mix and break apart the butter until the mixture is evenly combined and crumbly.
3. Assemble Salmon: Place the salmon fillets in a deep baking dish with the skin side down if applicable. Spread a generous and even layer of the panko mixture over the top of each fillet, pressing down lightly to help it adhere firmly to the fish.
4. Bake the Salmon: Place the baking dish in the oven on the middle rack and bake uncovered for 20-25 minutes. The salmon is done when the panko crust is golden brown and the internal temperature of the thickest part reaches 140°F (60°C).
5. Rest and Serve: Remove the salmon from the oven and allow it to rest for 5 minutes to let the juices redistribute. For extra flavor, drizzle with melted butter before serving. Pair it with roasted vegetables or wild rice for a complete meal.

Notes

• Ensure the butter is softened to room temperature to blend easily with the panko and seasonings.
• Use a kitchen thermometer to check the salmon’s internal temperature for perfectly cooked fish.
• You can substitute fresh parsley with other herbs like dill or chives for a different flavor profile.
• For extra crispiness, broil the salmon for the last 1-2 minutes, watching closely to prevent burning.
• Leftover salmon can be refrigerated for up to 2 days and enjoyed cold or reheated gently.

Keywords: panko crusted salmon, baked salmon, crispy salmon, easy salmon recipe, flavorful salmon