Crispy Panko Crusted Salmon

4.50 from 2 reviews

Crispy Panko Crusted Salmon

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.

Course Dinner, Main Course

Cuisine American

Keyword Crispy Panko Salmon, Panko Crusted Salmon, Panko Crusted Salmon Recipe, Panko Salmon, Panko Salmon Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 304kcal

Author Chef Kathy McDaniel

Ingredients

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

Adjust the oven rack to upper-middle position and preheat the oven to 400ºF (204ºC).
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.
In a small bowl, combine the panko breadcrumbs, parsley, lemon zest, garlic powder, salt and black pepper. Set aside.
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.
Using a spoon to scoop up the panko topping, top each filet evenly with the crumb mixture, gently pressing to adhere.
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