Panko Crusted Salmon

5 from 10 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: American

Servings:

Author: Brianna May

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