This delicious Baked Halibut includes a crispy panko crust and tangy, cheesy, citrusy seasoning. It’s a quick recipe that takes less than 30 minutes to create. Pair it with roasted veggies and mashed potatoes for a filling meal.
This yummy baked halibut comes together in about 20 minutes (including prep time), making it a great option for busy weeknights. Even though it’s created with mainly pantry staples, the result is a flavorful, flaky fish cooked to perfection.
If you still crave seafood recipes after making this baked halibut, try these other fish-centric dishes this week: Pan Seared Chilean Sea Bass or Fish Tacos with Mango Salsa.
Table of Contents
Why You’ll Love This Recipe
- Quick – This baked halibut recipe only takes about 20 minutes (including prep time).
- Easy – With only a few steps required and simple ingredients, this easy baked halibut recipe is ideal for all skill levels.
- Full of flavor – The Dijon mustard, parmesan cheese, garlic powder, lemon zest, and panko bread crumbs help create a delicious flavor in every bite.
- Healthy – Halibut is a good source of protein, omega-3 fatty acids, and other essential nutrients, so it’s a great option for a more nutrient-dense recipe.
- Great for summer gatherings – I love making easy baked halibut recipes like this one during the summer. Since halibut is a leaner fish, the recipe won’t feel too heavy in the warmer weather.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Baked Halibut
Quick Overview
- Mix topping.
- Season halibut.
- Add topping.
- Bake.
Step by Step Instructions
Be sure to pat the fillets dry first, as it helps the seasoning/topping stick better.
Use an internal thermometer to check the baked halibut for doneness.
Step 1: Preheat your oven to 400°F (200°C). Prepare the panko topping: In a medium bowl, combine the panko breadcrumbs, parmesan cheese, lemon zest, garlic, half of the salt, and black pepper. Prepare the mustard mixture: In a separate small bowl, whisk together the Dijon mustard and olive oil. Set aside.
Step 2: Line a baking sheet with parchment paper. Place the halibut fillets on the prepared baking sheet. Pat each side dry with a paper towel.
Step 3: Season both sides of the halibut fillets with the remaining salt and black pepper.
Step 4: Using the back of a spoon, spread the Dijon mustard mixture evenly on the top of and down the sides of each fillet.
Step 5: Press the panko mixture firmly onto the mustard-coated tops of the halibut fillets, creating a thick, even layer.
Step 6: Bake in the preheated oven for 10-12 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and the topping is golden.
Recipe Serving Suggestions
Garnish this baked halibut with fresh dill, a sprinkle of red pepper flakes, and a slice of lemon or a squeeze of fresh lemon juice. I love serving baked halibut recipes with panko with lighter sides in the summertime. Here are a few ideas:
Expert Tips
- Thaw frozen halibut fillets properly. Here is how I like to thaw frozen fish: The night before cooking, remove the frozen halibut fillets from their vacuum-sealed packaging and place them on a plate in the refrigerator to thaw overnight. When you’re ready to bake the fish, take the thawed fillets out of the refrigerator and generously sprinkle salt on both sides. Allow them to rest at room temperature while you gather the other ingredients. This waiting period helps draw out excess moisture. After the fillets have rested with salt, thoroughly rinse each under cold water. Then, place them on a clean paper towel-lined plate and pat them dry well.
- Dry the filets well so the topping doesn’t end up soggy. Before adding the salt and pepper/toppings to the baked halibut, it’s necessary to pat it dry well with paper towels first. This helps in a few ways. For one, it helps the seasoning and topping stick to the fish better. It also helps keep the topping from getting soggy.
- Pack on the topping, even though it may seem like a lot. The key to getting a crispy topping (and ensuring every bite is full of flavor) is by packing on the topping. It may seem like a lot at the time, but it will help you create delicious fillets in the end.
Additions & Variations
- Try the recipe with cod, grouper, or redfish. The seasoning/topping for this baked halibut recipe also works well with other fish like cod, grouper, or redfish. If you have those in your freezer already, thaw your fish of choice. Then, follow the recipe instructions noted above.
- Use regular breadcrumbs. If you don’t have panko on hand or can’t find it at the store, you can also use regular breadcrumbs for this baked halibut with lemon recipe. Feel free to use unseasoned or seasoned breadcrumbs, depending on your flavor preference. Seasoned breadcrumbs will create bolder-tasting halibut fillets.
- Swap out the seasoning. If you prefer other seasoning on your halibut fillets, feel free to use that instead. I love adding seasonings like lemon garlic, Creole, or fresh herbs like rosemary to this recipe.
- Make it gluten-free. Most of the ingredients for this recipe are already gluten-free. So, you’ll only need to swap out the panko breadcrumbs for a gluten-free option. It should still create a crispy topping for the fish.
Recipe FAQs
I recommend keeping the baked halibut temp at 400°F (200°C). This will help crisp up the topping as the fish cooks.
The most common reason for dry halibut is overcooking. Since halibut is quite lean, it can dry out easily. Be sure to only cook the fish for about 10-12 minutes. Use a meat thermometer to check for doneness, and remove the baked halibut from the oven when it reaches 145°F (63°C) internally. I recommend adding extra virgin olive oil to your topping mixture to help keep the fish moist in the baking dish.
Since I typically use frozen halibut for this recipe, I do recommend rinsing the fish before cooking it. However, this is a step I use to rinse off the excess salt. If you are not salting the fish first or using fresh halibut, it’s not necessary to rinse the fillets.
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Baked Halibut with Lemon Parmesan Panko
Ingredients
- 1/3 cup panko breadcrumbs
- 1/3 cup shredded parmesan
- 1/2 lemon, zested
- 1/2 teaspoon granulated garlic
- 1 teaspoon Morton kosher salt, divided*
- freshly ground black pepper
- 1 heaping Tablespoon Dijon mustard
- 1 teaspoon olive oil
- 2 6- ounce halibut filets, thawed
Instructions
- Preheat your oven to 400°F (200°C). Prepare the panko topping: In a medium bowl, combine the panko breadcrumbs, parmesan cheese, lemon zest, garlic, half of the salt, and black pepper. Prepare the mustard mixture: In a separate small bowl, whisk together the Dijon mustard and olive oil. Set aside.1/3 cup panko breadcrumbs, 1/3 cup shredded parmesan, 1/2 lemon, zested, 1/2 teaspoon granulated garlic, 1 teaspoon Morton kosher salt, divided*, freshly ground black pepper, 1 teaspoon olive oil, 1 heaping Tablespoon Dijon mustard
- Line a baking sheet with parchment paper. Place the halibut fillets on the prepared baking sheet. Pat each side dry with a paper towel.2 6- ounce halibut filets, thawed
- Season both sides of the halibut fillets with the remaining salt and black pepper.
- Using the back of a spoon, spread the Dijon mustard mixture evenly on the top of and down the sides of each fillet.
- Press the panko mixture firmly onto the mustard-coated tops of the halibut fillets, creating a thick, even layer.
- Bake in the preheated oven for 10-12 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and the topping is golden.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Thaw frozen halibut fillets properly. Here is how I like to thaw frozen fish: The night before cooking, remove the frozen halibut fillets from their vacuum-sealed packaging and place them on a plate in the refrigerator to thaw overnight. When you’re ready to bake the fish, take the thawed fillets out of the refrigerator and generously sprinkle salt on both sides. Allow them to rest at room temperature while you gather the other ingredients. This waiting period helps draw out excess moisture. After the fillets have rested with salt, thoroughly rinse each under cold water. Then, place them on a clean paper towel-lined plate and pat them dry well.
- Dry the filets well so the topping doesn’t end up soggy. Before adding the salt and pepper/toppings to the baked halibut, it’s necessary to pat it dry well with paper towels first. This helps in a few ways. For one, it helps the seasoning and topping stick to the fish better. It also helps keep the topping from getting soggy.
- Pack on the topping, even though it may seem like a lot. The key to getting a crispy topping (and ensuring every bite is full of flavor) is by packing on the topping. It may seem like a lot at the time, but it will help you create delicious fillets in the end.
- Try the recipe with cod, grouper, or redfish. The seasoning/topping for this baked halibut recipe also works well with other fish like cod, grouper, or redfish. If you have those in your freezer already, thaw your fish of choice. Then, follow the recipe instructions noted above.
- Use regular breadcrumbs. If you don’t have panko on hand or can’t find it at the store, you can also use regular breadcrumbs for this baked halibut with lemon recipe. Feel free to use unseasoned or seasoned breadcrumbs, depending on your flavor preference. Seasoned breadcrumbs will create bolder-tasting halibut fillets.
- Swap out the seasoning. If you prefer other seasoning on your halibut fillets, feel free to use that instead. I love adding seasonings like lemon garlic, Creole, or fresh herbs like rosemary to this recipe.
- Make it gluten-free. Most of the ingredients for this recipe are already gluten-free. So, you’ll only need to swap out the panko breadcrumbs for a gluten-free option. It should still create a crispy topping for the fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The seasoning for this Halibut was perfection!! Perfect seafood dinner recipe!
the breading and seasoning was delicious. I will be making this again soon!
Would love to try the recipe. Thanks for sharing ❤️
This lemon parmesan panko crust was amazing! We are going to make this more often!
This was such an easy, delicious way to prepare halibut! It’s definitely a restaurant-worthy dish!
I love that these are healthy AND delicious. I made them with rice and asparagus, and we loved it.
Delicious! I followed your recipe exactly as written. We enjoyed it very much. Thanks Bri.