Crispy Panko Crusted Salmon (Baked)

Oven baked to perfection, this mouthwatering panko salmon recipe is ideal for busy weeknights and fancy enough to be served on special occasions. 

🔎 How Does Panko-Crusted Salmon Taste?

Flavor Profile: This savory salmon dish combines the rich taste of tender and moist salmon filets with the crunchy texture, and fresh lemony-herb flavor of the crispy topping. Sink your fork through the well-balanced flavor and texture of this easy recipe.

🔎 What’s in Panko-Crusted Salmon?

✔️ Ingredients and Substitutions

This is a partial list of ingredients. For the complete list of ingredients and specific quantities, check the printable recipe card below.

• Salmon: There are different types of salmon available. Sockeye salmon, coho and King salmon are good options. Although I prefer skinless salmon, skin-on salmon can be used as well. I usually buy frozen salmon because the fresh salmon sold in most supermarkets is previously frozen. You can get individually portioned salmon fillets or a large piece of salmon – which you can cut up into individual pieces at home. I buy wild salmon when available.
• Panko Bread Crumbs: This ingredient gives the fish a uniquely crispy crunch. You can find panko in most grocery stores, right next to regular breadcrumbs. Gluten-free panko is also available however, the crumbs are quite large (coarse) which throws off the texture of the panko mixture. To solve this issue, you can crush the crumbs with a rolling pin (or a heavy skillet), or in a food processor (a few pulses will be enough).
• Parsley: Fresh parsley is a must! For better distribution mince the parsley or chop it very finely. Fresh dill or fresh thyme are good substitutions.
• Lemon Zest: I use a microplane to zest the lemon. The zest adds a nice concentrated citrus flavor to the crust. 
• Kosher Salt or Sea Salt: Finely grind. These are the type of salt I used the most. If using table salt, reduce the amount.

🔎 How to Make Panko Crusted Salmon Step by Step

1. Preheat the oven to 400ºF. If using a baking dish, coat it lightly with non-stick cooking spray or oil (I use olive oil). If using a rimmed baking sheet line it with parchment paper or aluminum foil for easy clean-up.
2. Combine panko breadcrumbs, parsley, lemon zest, garlic powder, salt, and black pepper  in a mixing bowl. 
3. Pat the fish dry with paper towels and place salmon skin-side down on the prepared baking sheet or baking dish.

1. Using a pastry brush, generously coat the salmon with olive oil or with melted butter on all sides and season with salt and pepper. 

1. Spread the panko breadcrumb mixture on top of the salmon and press it lightly so it adhere to the fish. 
2. Bake until the salmon flakes easily and is cooked through but still a bit pink in the middle. Remove from the oven and serve with lemon wedges.

🔎 Frequently Asked Questions

🔎 My Panko Breadcrumb Crust is Not Sticking to the Salmon, What Can I Do?

First, make sure you coat the fish with olive oil or melted butter. Don’t skip this step. Scoop the breadcrumb mixture on top of the fish and using your hands or a spatula, gently press it down so it sticks to the salmon.

🔎 Should you Bake Salmon Covered or Uncovered?

In this panko crusted salmon recipe, the fish is baked uncovered. This guarantees a nice golden brown crispy crust.

🔎 What Internal Temperature Should Salmon Be Cooked to?

Ideally wild salmon should be cooked until the internal temperature reaches 120ºF to 125ºF when checked with an instant-read meat thermometer. Farmed raised salmon is at it’s best when cooked until the internal temperature reaches 125ºF to 130ºF. That results in tender, juicy salmon with a nice pinkish center.

Note: According to the FDA salmon should be cooked to an internal temperature of 140ºF. which results in well-done fish.

🔎 Does the Salmon Need to Be Seared Before Baking?

No. Panko crusted salmon is oven baked and doesn’t need to be seared or pan fried.

🔎 What to Serve with Crispy Crusted Salmon?

• Cauliflower Gratin
• Lentil Salad
• Sautéed Green Beans
• Three Bean Salad Recipe
• Jasmine Rice with Ginger and Lemongrass

✔️ Storing, Freezing, and Reheating Panko Crusted Salmon

Storage: Store leftover panko crusted salmon in an airtight container in the refrigerator for 1-2 days.

Freezing: While some salmon recipes freeze well, we caution against freezing this salmon crusted recipe as the texture and crispiness of the panko breadcrumb coating may not remain the same once frozen/thawed. 

Reheating: You can reheat leftover salmon in a pre-heated 350 degree oven until it is warmed through. If the crust seems to be browning too much, you can tent the fish with aluminum foil. You can also reheat in the microwave in small intervals until heated through.

Check these other easy salmon recipes:

• Air Fryer Salmon Bites with Honey Soy
• The Best Salmon Burgers
• Lemon Herb Baked Salmon
• Baked Salmon in Foil

Crispy Panko Crusted Salmon

5 from 1 review

Kathy McDaniel

Oven baked panko crusted salmon features moist and flaky salmon filets topped with a deliciously crunchy topping made with panko breadcrumbs crumbs, garlic, fresh herbs and lemon zest. A one-pan meal that’s nutritious and delicious.

Print Pin

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

Makes 4 servings

Ingredients 

1x2x3x

For the panko crust

• ▢ 1/2 cup panko bread crumbs
• ▢ 1 tablespoon fresh parsley, minced
• ▢ 1 teaspoon grated lemon zest
• ▢ 1/2 teaspoon garlic powder
• ▢ Sea salt or Kosher salt, (about 1/2 teaspoon)
• ▢ Freshly ground black pepper, (about 1/4 teaspoon)

For the salmon

• ▢ 4 (6-8 ounces) salmon filets, skinless (preferably), (or 6 (4-ounces) salmon filets, skinless *see Chef’s notes)
• ▢ 2 -3 tablespoons olive oil or melted butter
• ▢ Lemon wedges or slices for serving

Instructions 

1. Adjust the oven rack to upper-middle position and preheat the oven to 400ºF (204ºC).
2. Use a baking dish lightly coated with cooking spray or oil or line a baking sheet pan with parchment paper or aluminum foil for easy clean up. Coat the paper or foil with oil or cooking spray.
3. In a small bowl, combine the panko breadcrumbs, parsley, lemon zest, garlic powder, salt and black pepper. Set aside.
4. Pat the salmon dry with paper towels and place each filet on the prepared sheet pan or baking dish. Brush each salmon fillet generously with olive oil or melted butter all over including the sides. Season generously with salt and pepper.
5. Using a spoon to scoop up the panko topping, top each filet evenly with the crumb mixture, gently pressing to adhere.
6. Bake uncovered for 12 to 15 minutes or until the fish flakes easily and is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness. (*see notes). Serve with lemon wedges.

Notes

• You can use skinless or skin-on salmon fillets.
• Remember to check the fish for pin bones. Remove any that may be sticking out from the fish with bone-tweezers. 
• If your salmon fillets have the skin on, bake it skin side down.  Before serving, you can remove the skin  (it will come right off easily).
• Ideally wild salmon should be cooked until the internal temperature reaches 120ºF to 125ºF when checked with an instant-read meat thermometer. Farmed raised salmon is at it’s best when cooked until the internal temperature reaches 125ºF to 130ºF (silky with a bit of pink in the center).
• Leftovers should be stored in an airtight container in the refrigerator for 1-2 days.
• I don’t advise freezing this dish. The texture and crispiness of the coating changes after freezing/thawing.

Nutrition

Calories: 304 kcal, Carbohydrates: 6 g, Protein: 35 g, Fat: 15 g, Saturated Fat: 2 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 6 g, Cholesterol: 94 mg, Sodium: 131 mg, Potassium: 859 mg, Fiber: 0.5 g, Sugar: 1 g, Vitamin A: 152 IU, Vitamin C: 2 mg, Calcium: 37 mg, Iron: 2 mg

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