This dreamy Panko-Crusted Salmon is the perfect dish to impress your dinner guests, and will make you look like a culinary genius!
Ask anyone in my circle and they’ll tell you I’m head over heels for anything salmon; whether it’s lox resting on a toasted everything bagel, the lemony salmon linguine pasta that I make for people I love, or this sensational panko-crusted salmon.
I’m not lying when I say this recipe will create harmony in socially tense scenarios, improve the vibes, and genuinely bring people together!
It only took me twenty-eight years to try panko-crusted salmon, and that was frankly a smidge too long. Panko is a type of Japanese breadcrumb created from steamed, crustless loaves of bread that are processed into flakes and then dried. They are superior when it comes to creating the most wonderful crust as they don’t clump together and the result is a perfectly crispy, golden coating.
Whether you’re whipping up a quick weeknight dinner or preparing a dish to impress your loved ones on a special occasion, you won’t want to sleep on this panko-crusted salmon.
Is Panko-Crusted Salmon Healthy?
Salmon is rich in omega-3 fatty acids and is a wonderful source of protein. This panko-crusted salmon is relatively low in carbohydrates considering it’s got a crust of panko breadcrumbs. To make this recipe gluten-free, you can find gluten-free panko breadcrumbs in some Asian grocery stores, but if not, try crushed gluten-free crackers or quinoa flakes.
I like to amp up the nutrients of this meal by making some additions in the form of delicious veggie side dishes and a big, beautiful salad. To see an assortment of side dish suggestions, check out the Serving Suggestions section below.
The Magic of Panko
It’s true; certain breadcrumb varieties are just superior. Over the years, I’ve tried numerous types of “crusted” and “breaded” salmon along with other types of fish. There is nothing that comes even close to the quality of a Japanese panko crust.
In 2007, panko made up just three percent of U.S. breadcrumb sales. By 2012, one in six American households regularly kept panko in their pantry. Panko rose in popularity due to the fact that it’s crispier, it absorbs less oil, and it adds more volume than traditional breadcrumbs.
For this panko-crusted salmon, the end result is an impossibly flaky and satisfyingly golden brown crust that just can’t be beat.
How to make ahead and store
You can store your leftover panko-crusted salmon in an airtight container in your fridge for 3 to 5 days. I don’t recommend pre-breading the salmon ahead of time because the panko will slowly absorb moisture from the fish and become soggy, so it won’t crisp up as much when baked.
Serving Suggestions
Lately I’ve enjoyed serving colorful salads alongside salmon. This Mediterranean Quinoa Salad would make a terrific addition to the menu. I really love this recipe for Smashed Potatoes as it never fails to be an instant crowd pleaser. If you want to pair this salmon with pasta, I’d recommend this incredible Mushroom Pasta.
To round out the entire menu, this Strawberry Gluten-Free Chocolate Cake For Two should be top of your mind, trust me.
Ingredients
- 4 salmon fillets 6 oz each
- 1/3 cup panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F. Line a baking sheet with a sheet of foil and spray the foil.
- In a small bowl, combine panko breadcrumbs, chopped parsley, garlic powder, salt, and pepper. Drizzle with olive oil and stir until the mixture is evenly coated.
- Pat the salmon fillets dry with paper towels, then spread a thin layer of Dijon mustard over the top of each fillet.
- Press the panko mixture onto the mustard-coated side of each salmon fillet, ensuring it adheres well.
- Place the salmon fillets on the prepared baking sheet, panko side up, and bake in the preheated oven for 12 to 16 minutes, or until the salmon is cooked through and the panko crust is golden and crispy.
- Remove from oven and let sit for a couple of minutes before serving. Can be garnished with additional fresh parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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