Make delicious Panko-Breaded Salmon at home with this easy recipe. The panko adds a crispy texture while the salmon stays moist and flavorful. Impress your family and friends with this simple and tasty dish.
I love this easy Panko-Crusted Salmon recipe. This dish combines the succulence of fresh salmon with the irresistible crunch of golden panko breadcrumbs, resulting in a symphony of flavors and textures that leaves you craving more.
Firstly, let’s talk about the star ingredient: salmon. Known for its rich, buttery texture and delicate flavor, salmon is a versatile fish that pairs wonderfully with many sides. Not only it’s easy to cook with, but it’s also packed with nutrients like omega-3 fatty acids, making it a healthy option for any meal.
Now, let’s add the magic touch: the panko crust. Panko breadcrumbs, with their airy texture and superior crunch, elevate this dish to new heights. Unlike traditional breadcrumbs, panko creates a light and crispy coating that envelops the salmon, providing a satisfying contrast to its tender flesh.
Video Tutorial
Ingredients
- Salmon fillets. Skin on preferably.
- Mayo.
- Salt & Pepper.
- Panko Breadcrumbs.
- Parmesan.
- Garlic.
- Parsley.
- Paprika.
- Olive Oil.
How to make this Panko Breaded Salmon
1. Start by preheating the oven to 375F. Season the fish with salt and pepper and spread about ½ tablespoon of mayo on the top side. Set aside.
2. In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, paprika, and olive oil.
3. Press the mayonnaise side of the salmon into the crumb mixture firmly, making the breadcrumb mixture stick to the fish.
4. Place salmon onto a parchment-lined baking sheet Panko mixture side up (skin side down), and cook for about 15 minutes, or until the crumbs are golden and the fish is cooked through. Sprinkle with fresh parsley and serve.
Helpful tips and tricks
- Start with Quality Ingredients: Begin with fresh, high-quality salmon fillets, preferably with skin on. Look for salmon that is firm to the touch with a vibrant color and mild scent. Freshness is key to achieving optimal flavor and texture.
- Prep the Salmon: Before seasoning, ensure the salmon fillets are dry. Use paper towels to pat them dry, removing any excess moisture.
- Seasoning: Season the salmon fillets generously with salt and black pepper before spreading mayo and coating them with Panko breadcrumbs. You can also add additional seasonings such as garlic powder, paprika, or dried herbs for extra flavor.
- Use Panko Breadcrumbs: Panko breadcrumbs are ideal for creating a light and crispy crust. Their larger, airy texture helps to achieve a crunchy exterior without becoming overly dense. Make sure to use fresh panko breadcrumbs for the best results.
- Use Foil. If you want to reduce clean-up time, place the fish onto a foil sheet. The skin will stick to the foil, so keep that in mind, if you enjoy eating it. If not, just discard the foil with the stuck skin and your baking sheet will be clean.
Recipe variations
- Switch up the seasoning. You can season the salmon with your favorite fish seasoning (such as Old Bay) instead of salt and pepper in Step #1. Also, you can add more flavors to the Panko mixture itself. Stir in some lemon zest, oregano, rosemary, thyme, or mint to the Panko.
- Use mustard instead of mayo. Spread a teaspoon of mustard instead of mayonnaise, if you prefer.
- Use other fish. While this recipe is for salmon, you can use cod, flounder, or other types of fish. You might need to adjust the cooking time, depending on the size of your fish fillets.
- Add some heat. Add about ¼ teaspoon of red pepper flakes to the Panko mixture for a touch of heat.
How to store and reheat
Store the leftover fish in an airtight container in the fridge for up to 4 days. It’s best to reheat it in the oven. Bake at 300F for 6-7 minutes.
What to serve with this Baked Salmon
- Grains. Serve this dish over or alongside a plate of grains, such as with Rice with Mushrooms, Spanakorizo (Greek Spinach Rice), Tabouli Salad, Jennifer Aniston Salad, Mediterranean Quinoa Salad, or Quinoa with Mushrooms and Feta.
- Vegetables. Enjoy them fresh green salad, fresh vegetables, or this Steamed Broccoli Rabe, Roasted Asparagus, Garlic Roasted Brussels Sprouts Recipe, or Taco Roasted Okra.
- Potatoes. Serve your salmon with some Pan-Fried Parmesan Potatoes, Roasted Fingerling Potatoes, Roasted Baby Potatoes, or a Twice Baked Potato Casserole.
- Try these Breaded Salmon with a spoonful of Greek yogurt, remoulade sauce, or my Tzatziki Sauce. YUM!
I hope you enjoy this salmon recipe, friends. This dish offers endless possibilities for customization, allowing you to infuse their own creativity and flair. Whether it’s a zesty lemon zest, fragrant dill, or a hint of mint, the options are as limitless as your imagination. The result? A dish that’s as unique as it is delicious, tailored to suit every palate and preference.
Panko Crusted Salmon is a great dish that combines the best of both worlds: succulent salmon and crispy panko breadcrumbs. With its a blend of flavors and textures, this dish is sure to delight even the picky eaters. So why wait? Dive into a plate of Panko Breaded Salmon today and experience the magic for yourself.
More tasty salmon recipes to try:
Panko-Breaded Salmon
Make delicious Panko-Breaded Salmon at home with this easy recipe. The panko adds a crispy texture while the salmon stays moist and flavorful.
Ingredients
Instructions
-
Start by preheating the oven to 375F. Season the fish with salt and pepper and spread about ½ tablespoon of mayo on the top side. Set aside.
4 salmon fillets, about 5-6 oz. each (skin on or off), ½ tsp. sea salt, ¼ tsp. pepper
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In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, paprika, and olive oil.
½ cup Panko breadcrumbs, ⅓ cup Parmesan cheese, 1 tbsp. finely chopped parsley, ¼ tsp. paprika, 1 small garlic clove, minced, 1 tbsp. olive oil
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Press the mayonnaise side of the salmon into the crumb mixture firmly, making the breadcrumb mixture stick to the fish.
4 tbsp. mayo
-
Place salmon onto a parchment-lined baking sheet Panko mixture side up (skin side down), and cook for about 15 minutes, or until the crumbs are golden and the fish is cooked through. Sprinkle with fresh parsley and serve.
Notes
Recipe variations
- Switch up the seasoning. You can season the salmon with your favorite fish seasoning (such as Old Bay) instead of salt and pepper in Step #1. Also, you can add more flavors to the Panko mixture itself. Stir in some lemon zest, oregano, rosemary, thyme, or mint to the Panko.
- Use mustard instead of mayo. Spread a teaspoon of mustard instead of mayonnaise, if you prefer.
- Use other fish. While this recipe is for salmon, you can use cod, flounder, or other types of fish. You might need to adjust the cooking time, depending on the size of your fish fillets.
- Add some heat. Add about ¼ teaspoon of red pepper flakes to the Panko mixture for a touch of heat.
Nutrition
Calories: 441kcalCarbohydrates: 7gProtein: 38gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 105mgSodium: 598mgPotassium: 893mgFiber: 1gSugar: 1gVitamin A: 607IUVitamin C: 5mgCalcium: 143mgIron: 2mg
