This Panko Crusted Salmon features tender, flaky salmon topped with a crispy, golden crust of panko breadcrumbs and shredded parmesan. The Dijon mustard and lemon zest add a burst of bold flavors, making this dish both tangy and savory. Ready in less than 30 minutes, it’s perfect for a quick, yet impressive weeknight meal.
Salmon is such a versatile and tasty fish—super flavorful and loaded with nutrients. Whether you’re using fresh or frozen, this recipe is a winner every time!
Looking for more panko-crusted salmon recipes? Be sure to check out my Pesto Panko Crusted Salmon—it’s a tasty twist you’ll love!
For a completely different flavor profile, try my Asian Teriyaki Salmon Bowls. With just 5 ingredients, it’s an easy and delicious way to switch things up!
Table of Contents
Why You’ll Love This Recipe
- Crispy Topping: The combination of panko breadcrumbs and shredded parmesan creates a delightful crispy topping that adds a wonderful texture to the tender salmon.
- Ready in less than 30 minutes: This recipe is perfect for busy weeknights or when you want a quick and impressive meal. With minimal prep and cook time, you can have a delicious dinner on the table in under 30 minutes.
- Bold Flavors: The Dijon mustard adds a tangy kick, while the lemon zest and granulated garlic provide fresh and savory notes. The parmesan adds a rich, umami flavor that complements the salmon beautifully.
Why Use Panko Instead of Regular Breadcrumbs?
Panko breadcrumbs are ideal for this recipe because they provide a light, airy texture that creates an exceptionally crunchy crust. Unlike regular breadcrumbs, which are often finer and denser, panko is made from crustless white bread that’s baked and then ground into large, flaky pieces. This unique texture allows the crust to become more crisp and crunchy when baked, giving the salmon a delightful crunch without adding excess heaviness.
Ingredients & Substitutions
- Panko Breadcrumbs: Use panko for the best crunch. Traditional breadcrumbs won’t achieve the same crispy texture.
- Lemon Zest: Adds bright lemon flavor without making the topping soggy (compared to lemon juice). Save the lemon after it is has been zested and cut it into lemon wedges for serving.
- Granulated Garlic: Provides great flavor like fresh garlic but saves on prep time.
- 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!
- Olive Oil: You can substitute with avocado oil if preferred.
- Salmon Filets: Both wild-caught and farm-raised salmon work well. Ensure the salmon is fully thawed and patted dry for the best results. I prefer to leave the skin on since it is very nutrient dense, but you can remove it if you prefer.
- Dijon Mustard: Serves as a binder and adds a tangy flavor that complements the salmon perfectly.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Panko Crusted Salmon
Quick Overview
- Make the panko topping.
- Spread mustard on the salmon.
- Press on the panko mixture.
- Bake.
Step by Step Instructions
Firmly press the panko mixture onto the mustard-coated salmon to ensure it adheres well.
If the topping isn’t browning as desired, move the salmon to the top rack of the oven for the last few minutes of baking.
Step 1: Preheat your oven to 400°F (200°C). In a medium bowl, combine the panko breadcrumbs, parmesan, lemon zest, garlic, half of the salt, black pepper, and olive oil.
Step 2: Line a baking sheet with parchment paper. Place the salmon filets on the prepared baking sheet. Pat each side dry with a paper towel.
Step 3: Season both sides of the salmon filets with the remaining salt and black pepper.
Step 4: Using the back of a spoon, spread the Dijon mustard evenly on the top of the skinless sides of each filet.
Step 5: Press the panko mixture firmly onto the mustard-coated tops of the filets, 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
If you’re looking for a quick and easy side dish to pair with this salmon, here are some tasty ideas:
- Garlic Parsley Potatoes: Boiled potatoes with garlic and parsley.
- Green Beans and Potatoes: A classic combo, done southern style.
- Roasted Potatoes and Asparagus: Herb-seasoned and roasted for a veggie medley.
- Glazed Stovetop Carrots: Sweet and savory carrots with a glossy glaze.
Expert Tips
- Pat Dry Thoroughly: Ensure the salmon fillets are patted dry with paper towels before applying the mustard mixture. This helps the coating adhere better and ensures a crispy topping.
- Press Firmly: When applying the panko mixture, press it down firmly to create a thick, even crust. This helps it stay on the salmon and get nice and crispy during baking.
- Monitor Browning: If the topping isn’t browning as desired, move the salmon to the top rack of the oven for the last few minutes of baking. This helps achieve a golden brown crust.
- Avoid Overcooking: Bake the salmon just until it reaches an internal temperature of 145°F (63°C). Overcooking can make the salmon dry, so keep an eye on it to maintain its juicy texture.
Additions & Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to the panko mixture for a bit of heat.
- Herbs: Incorporate fresh or dried herbs like dill, thyme, or oregano into the panko mixture for an extra layer of flavor.
More Fish Recipes
30 Minute Meals
Easy Grilled Shrimp Skewers
Cooking Resources
How To Defrost Frozen Fish (Quickly & Safely)
Shop my Amazon Storefront!
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Panko Crusted Salmon
Equipment
Ingredients
- ⅓ cup panko breadcrumbs
- ⅓ cup shredded or grated parmesan cheese
- ½ lemon, zested
- ½ teaspoon granulated garlic
- 1 teaspoon Morton kosher salt, divided*
- freshly ground black pepper
- 1 teaspoon olive oil
- 2 6- ounce salmon filets, thawed
- 1 heaping Tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the panko breadcrumbs, parmesan, lemon zest, garlic, half of the salt, black pepper, and olive oil.⅓ cup panko breadcrumbs, ⅓ cup shredded or grated parmesan cheese, ½ lemon, zested, ½ teaspoon granulated garlic, 1 teaspoon Morton kosher salt, divided*, freshly ground black pepper, 1 teaspoon olive oil
- Line a baking sheet with parchment paper. Place the salmon filets on the prepared baking sheet. Pat each side dry with a paper towel.2 6- ounce salmon filets, thawed
- Season both sides of the salmon filets with the remaining salt and black pepper.
- Using the back of a spoon, spread the Dijon mustard evenly on the top of the skinless sides of each filet.1 heaping Tablespoon Dijon mustard
- Press the panko mixture firmly onto the mustard-coated tops of the filets, 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!
- Pat Dry Thoroughly: Ensure the salmon fillets are patted dry with paper towels before applying the mustard mixture. This helps the coating adhere better and ensures a crispy topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this Panko Crusted Salmon! It’s crispy and packed with flavors! You can really taste the tanginess with the lemon. Will definitely do this again!