Panko Crusted Salmon Recipe

If you’re anything like me, a perfectly cooked, crispy-topped salmon can make any weeknight feel special. This Panko Crusted Salmon Recipe brings together tender, flaky salmon with a light, golden crust packed with lemony brightness and just the right amount of crunch. It’s straightforward enough for a quick dinner yet impressive enough to serve guests. Once you try this recipe, it will quickly become one of your go-to dishes for an effortless, delicious meal with minimal fuss.

Ingredients You’ll Need

These ingredients are simple but each one plays an essential role in making this dish shine. From the tangy dijon mustard that enhances the salmon’s natural flavor to the crunchy panko that adds irresistible texture, every component works in harmony.

• 4 6-ounce salmon fillets: Choose fresh fillets, preferably with skin on, for extra moisture and flavor.
• 2 tablespoons dijon mustard: This adds a subtle tang and helps the panko adhere beautifully to the salmon.
• 1 tablespoon unsalted butter melted: Adds richness and helps brown the crust perfectly.
• ½ teaspoon salt: Enhances all the natural flavors without overwhelming them.
• ¼ teaspoon pepper: Just a touch to balance the seasoning.
• ½ cup panko bread crumbs: The star for creating that fabulous crunchy crust we all crave.
• 1 teaspoon lemon zest: Brings a fresh, bright aroma that lifts the entire dish.

How to Make Panko Crusted Salmon Recipe

Step 1: Prepare the Oven and Salmon

Start by preheating your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Place your salmon fillets skin side down, spacing them about two inches apart so they cook evenly and get that perfect crust all over.

Step 2: Make the Mustard Butter Mixture

In a small bowl, combine dijon mustard, melted butter, salt, and pepper. This mixture is not only flavorful but also acts as the glue that keeps the panko crust attached to the salmon. Spoon it generously over the fillets and spread it into a smooth, even layer so every bite is infused with tangy creaminess.

Step 3: Toast the Panko

In a skillet over medium heat, toast the panko bread crumbs to a gorgeous golden color, stirring frequently to avoid burning. This step elevates the panko’s flavor and intensifies its crunch. Once toasted, stir in the lemon zest for a final burst of freshness that contrasts beautifully with the rich salmon.

Step 4: Crust the Salmon

Sprinkle the toasted panko mixture evenly over each fillet, gently pressing it down to make sure it sticks well to the dijon layer underneath. This ensures every bite has that irresistible crispy topping you’re aiming for.

Step 5: Bake to Perfection

Bake the salmon for about 10 to 12 minutes, depending on thickness—that’s roughly for one-inch thick fillets. Look for the salmon to flake easily when tested with a fork, signaling it’s perfectly cooked while maintaining a juicy interior beneath the crunchy crust.

How to Serve Panko Crusted Salmon Recipe

Garnishes

Simple garnishes can make your presentation pop and amplify flavor. Fresh lemon wedges or a sprinkle of chopped parsley add a fresh, herbal note that complements the crispy crust and rich fish beautifully.

Side Dishes

This recipe pairs wonderfully with light, vibrant sides like roasted asparagus, garlic sautéed green beans, or a crisp mixed green salad with a citrus vinaigrette. These choices offer a balance of flavor and texture that highlight the salmon without overpowering it.

Creative Ways to Present

For a fun twist, try serving the salmon atop a bed of creamy mashed potatoes or fluffy quinoa to soak up any extra juices. Or consider plating it with a drizzle of homemade dill sauce or a dollop of tartar sauce to add complexity and a splash of color.

Make Ahead and Storage

Storing Leftovers

Leftover panko crusted salmon keeps well in an airtight container in the refrigerator for up to 3 to 4 days. Store it properly to maintain freshness, and it can make a quick lunch or dinner the next day.

Freezing

If you want to keep leftovers longer, freezing is an option, though the crust’s crunch may soften. Wrap the salmon tightly in plastic wrap and then foil or place in a freezer-safe container. It will last up to 2 months frozen.

Reheating

To reheat and retain as much crispiness as possible, gently warm the salmon in a preheated oven at 300 degrees Fahrenheit for about 10 minutes. Avoid the microwave if you want to keep the texture intact since it can turn the crust soggy.

FAQs

Can I use regular bread crumbs instead of panko?

While you can, regular bread crumbs won’t give you the same light, airy crunch that panko is famous for. Panko’s texture takes this salmon dish to the next level.

Do I need to remove the skin before cooking?

Nope, keep the skin on. It helps the fillet hold together during cooking and adds flavor. Plus, it’s easy to remove when eating if you prefer.

How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork, or if using a meat thermometer, the internal temperature should reach between 125 and 145 degrees Fahrenheit, depending on your preference for doneness.

Can I add other flavors to the panko crust?

Absolutely! Feel free to mix in herbs like dill or parsley, or even a sprinkle of parmesan cheese to customize the crust to your liking.

Is this recipe suitable for meal prepping?

Definitely. It’s quick to make, stores well in the fridge, and reheats nicely, making it an excellent choice for healthy, make-ahead meals.

Final Thoughts

This Panko Crusted Salmon Recipe is one of those treasures that makes cooking both fun and rewarding. It’s simple, flavorful, and guaranteed to impress anyone lucky enough to enjoy it. Give it a try soon—you might just find your new favorite salmon dinner that’s as easy as it is delicious!

Print