This panko crusted salmon is a crispy delight! The crunchy topping pairs perfectly with the tender fish, making it a real treat for your taste buds.
Cooking this dish feels like a win! I love how easy it is to whip up a fancy dinner. Serve it with a side of veggies, and you’ve got a meal that looks impressive but is super simple to make!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish. If you’re looking for alternatives, try trout or cod, which have a similar texture. Frozen salmon is also suitable; just make sure to thaw it properly before cooking.
Panko Breadcrumbs: These are key for that crunchy topping. If you don’t have panko, regular breadcrumbs will work, but they won’t be as crispy. You could also use crushed crackers or tortilla chips for a fun twist!
Unsalted Butter: This adds rich flavor. If you want to cut down on dairy, try using olive oil or a vegan butter substitute. You could even use melted coconut oil for a different taste.
Fresh Parsley: This brightens up the dish beautifully. If you don’t have fresh parsley, consider using dried herbs or other fresh herbs like dill or chives for a unique flavor.
Dijon Mustard: This ingredient adds tanginess and helps the panko adhere. Yellow mustard could be a substitute, but it will taste milder. For a kick, you could try whole grain mustard.
How Do I Get that Perfectly Crispy Panko Crust?
Achieving a golden and crispy panko crust is all about preparation and timing. Here’s how to make sure it turns out just right:
- Mix the panko with melted butter and the seasonings to ensure even coating. This helps the crumbs crisp up in the oven.
- When pressing the panko mixture onto the salmon, be generous. Press down gently to make sure it sticks well and forms a nice layer.
- Bake at a high temperature of 400°F (200°C). This helps the crust get crispy while cooking the salmon through.
- Keep an eye on your salmon during the last few minutes. The crust should be golden and not burnt!
- Let the salmon rest for a couple of minutes after removing it from the oven. This allows the juices to settle, making it moist and delicious.
How to Make Panko Crusted Salmon?
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon Dijon mustard
- Lemon wedges for serving
For the Panko Crust:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and approximately 12-15 minutes to bake. In total, you can enjoy this crispy Panko Crusted Salmon in under 30 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help keep the salmon from sticking while it bakes.
2. Make the Panko Mixture:
In a mixing bowl, combine the panko breadcrumbs, melted butter, finely chopped parsley, garlic powder, onion powder, salt, and black pepper. Use a fork to mix everything together until the breadcrumbs are well coated with butter and the herbs are evenly distributed. This mix will give your salmon a tasty and crunchy topping!
3. Prepare the Salmon:
Place the salmon fillets skin-side down on the prepared baking sheet. Use a brush or the back of a spoon to spread the Dijon mustard evenly over the top of each fillet. This will add an extra layer of flavor and help the panko stick!
4. Add the Panko Crust:
Now it’s time to add that delicious panko mixture! Generously press the breadcrumb mixture on top of each salmon fillet, making sure they are fully covered. Don’t be shy—make it thick for maximum crunch.
5. Bake the Salmon:
Slide the baking sheet into the preheated oven and bake for about 12-15 minutes. You’ll know it’s done when the salmon is cooked through (it should flake easily with a fork) and the panko crust is golden brown and crispy.
6. Serve and Enjoy:
Once it’s baked, take the salmon out of the oven and let it rest for a couple of minutes. Serve your Panko Crusted Salmon on plates with lemon wedges on the side for an extra zesty touch. Enjoy your meal!
Can I Use Different Types of Fish for This Recipe?
Absolutely! While salmon is delicious, you can substitute with other firm white fish like cod, haddock, or trout. Just make sure to adjust the cooking time slightly based on the thickness of the fillets—thinner fish may cook faster, around 8-10 minutes.
How to Make This Recipe Gluten-Free?
No problem! Just swap the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. This will still give you that crispy texture without the gluten, making it perfect for anyone with dietary restrictions.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the salmon on a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes, or until heated through, to help maintain the crispiness.
Can I Prepare the Panko Topping in Advance?
Yes, you can! Prepare the panko mixture ahead of time and store it in an airtight container. Just make sure to keep it in the fridge if you’re using fresh herbs. When you’re ready to cook, simply coat the salmon with mustard and add the topping before baking.
