Panko Crusted Salmon is one of our favorite ways to add texture and flavor to rich and buttery salmon. Plus, it only takes around 30 minutes to get it on the dinner table, making it a perfect weeknight meal that the whole family will love.
The Best Panko Crusted Salmon
Making salmon panko crust is super simple and delivers on both flavor and texture every single time. Rich flavors of dijon mustard, garlic, onion, and flaky panko breadcrumbs will transform your everyday piece of salmon into a crunchy and flavorful masterpiece. Serve it along side our roasted broccolini and instant pot wild rice to make it a complete meal.
What You Will Need
- panko – Made from crustless white bread that is turned into flakes and then dried, producing the crunchiest and flakiest coating.
- butter – Just a bit to help all of the seasoning flavors meld with the panko.
- kosher salt & ground black pepper – A staple to make all the other flavors shine their brightest.
- fresh parsley – A fresh and clean tasting herb with notes of pepper.
- garlic – Equal parts earthy, pungent, and peppery.
- dijon mustard – Tangy, sharp, and flavorful.
- garlic powder and onion powder – Staples for any savory dish.
- salmon fillets – Try to select one-inch fillets for even cooking.
Panko vs. Breadcrumbs
Panko is made from crustless, white bread, which is then turned into flakes and dried, giving it a lighter and crunchier texture while regular breadcrumbs could be made up of any type of bread. Both options will give you a nice crunchy texture, but panko has an almost a crackly texture compared to regular breadcrumbs. Finally, panko breadcrumbs absorb less oil than traditional breadcrumbs.
How To Make Panko Crusted Salmon
Start by mixing the panko, butter, salt, pepper, parsley, garlic, dijon mustard, garlic powder, and onion powder in a small bowl.
Use a fork to break apart the butter and combine all of the ingredients together, creating a consistent looking mixture.
Next, place the salmon fillets in a deep baking dish and add a generous layer of the panko mixture on the top of each piece of salmon.
How Long To Bake Panko Crusted Salmon
Place the uncovered panko-crusted salmon on the middle rack of your oven for 20-25 minutes or until the internal temperature reaches 140°F at the thickest part. The cook time varies depending on the thickness of the salmon fillets.
For a piece of salmon that’s an inch or more in thickness, cook time will be close to 22-25 minutes. For a thinner piece, 1 inch or thinner, cook time will be closer to 15-17 minutes.
Lastly, remove the salmon from the oven and let it rest for about 5 minutes. This allows any juices to incorporate back into the fish, leaving you with perfectly cooked and moist salmon.
What To Serve with Panko Crusted Salmon
We love this dish with our tender roasted broccolini and hearty wild rice, but don’t let us hold you back on your side dish game. Salmon with panko crust would also taste delicious with our air fryer asparagus, crunchy fennel salad, or our fresh lemon pasta.
Recipe FAQs
- fresh vs. frozen salmon – For best results use fresh salmon. Frozen will work too, but it tends to be a bit more watery, so results may vary.
- Salmon cook time – The thicker the salmon, the longer the cook time. For a piece 1-inch thick or more, the cook time will be around 22-25 minutes and anything less than 1-inch in thickness will be around 15-17 minutes.
- dairy-free – Use a plant-based butter to make this recipe dairy-free.
- gluten-free – Use a gluten-free panko breadcrumb.
- how many calories in panko crusted salmon – A 6 oz serving size is around 290 calories. Scroll down to the bottom of the recipe card for full nutrition information.
- storage – store leftovers in an airtight container in the refrigerator for up to three days.
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Other Salmon Recipes You Might Like
Panko Crusted Salmon
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: American
Description
Panko Crusted Salmon – a delicious and flavorful panko crusted salmon recipe that is perfect for any night of the week!
Ingredients
- 1/2 cup panko
- 4 tablespoons butter, softened
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh parsley, roughly chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- (4) 4-6oz salmon fillets* (1 inch thick)
Instructions
- Preheat oven to 415 degrees F.
- In a bowl combine panko, butter, kosher salt, pepper, parsley, garlic, dijon mustard, garlic powder and onion powder. Use a fork to break apart butter and combine.
- Place salmon fillets in a deep baking dish. Add a generous layer of the panko mixture on top of each piece of salmon.
- Place salmon in oven, middle rack and uncovered, for 20-25 minutes or until an internal thermometer reaches 140 degrees F. at the thickest part (** See Note on cook time).
- Remove salmon from oven and let rest 5 minutes.
- Serve with additional melted butter drizzled over top (optional) along with some roasted broccolini and wild rice.
Notes
- *Salmon: for best results use fresh salmon – frozen works too, it just tends to be a bit more watery so results my vary.
- **Salmon Cook Time: this varies depending upon how thick your salmon fillets. For a thick piece of salmon and inch or more, cook time will be close to 22-25 minutes. For a thinner piece 1 inch or thinner, cook time will be closer to 15-17 minutes.
- Dairy-Free: to make this dairy-free use a plant-based butter.
- Gluten-Free: to make this dairy-free use a gluten-free panko breadcrumb.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6 oz
- Calories: 291
- Sugar: 0.9 g
- Sodium: 368.3 mg
- Fat: 16.9 g
- Carbohydrates: 10.6 g
- Protein: 24.2 g
- Cholesterol: 81 mg
Amy Berry says
Delicious! Easy to make and had a nice, crispy coating. We used salmon as directed, but this could definitely work with any kind of fish.