Quick Look at this Baked Panko Crusted Salmon
- Ready In: about 30 minutes
- Serves: 4
- Main Ingredients: salmon fillets, panko breadcrumbs, fresh parsley, garlic, and seasonings.
- Protein: 35g/serving
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Best For: easy weeknight dinner (minimal prep and clean-up)
- Pairs Well With: easy steamed asparagus, creamy parmesan orzo, or Instant Pot wild rice.
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Why This Salmon Never Disappoints!
- The best buttery panko topping that adds incredible crunch without frying.
- Feels fancy but is actually incredibly easy to make!
- Golden brown, crispy outside with a tender, flaky inside.
- Versatile – pairs with just about any vegetable, rice, potatoes, or pasta!
- Flavor that is mild and family friendly!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Salmon Fillets – option to buy fresh salmon or frozen salmon. If using frozen salmon, be sure let it thaw completely and then pat it dry with paper towels.
- Panko Breadcrumbs – made from crustless white bread that is turned into flakes and then dried, producing the crunchiest and flakiest coating. Feel free to use gluten-free panko, if needed.
- Butter – use regular or plant-based butter to mix with the seasonings and coat the panko to help it get crispy and golden brown.
How To Make Panko Crusted Salmon
Step 1 – Put everything (except the salmon) in a bowl.
Step 2 – Use a fork to combine it all together and distribute the butter.
Panko vs. Breadcrumbs
Panko has a light, almost flaky texture while regular homemade breadcrumbs are a bit more dense and soak up oils. Both options give you a crunchy texture, but panko has an almost a lighter, crackly texture compared to regular breadcrumbs. Finally, panko breadcrumbs absorb less oil than traditional breadcrumbs and that helps keep that crisp texture.
Step 3 – Place salmon in a baking dish and cover with the panko mixture.
Step 4 – Bake for 20-25 minutes or until salmon reaches an internal temperature of 140°F.
Erin’s Testing Tips: What We Learned
Keep it crisp! Be sure to pat the salmon dry, use a fork to cut the butter into the panko breadcrumbs, and don’t press the panko mixture too firmly on the salmon.
Meat Thermometer – always the most reliable way to know when salmon is fully cooked. Insert at the thickest part and once it reaches 140°F remove from the oven and let rest for 5-10 minutes.
Best Ways To Serve with Panko Crusted Salmon
We love this dish with our tender oven roasted broccolini and hearty instant pot wild rice, but don’t let us hold you back on your side dish game. Salmon with a panko crust would also taste delicious with our air fryer asparagus, fresh fennel salad, or our easy lemon pasta.
Crispy Baked Salmon FAQs
Yes, but it will need to be thawed and pat it dry before adding the panko mixture and baking to prevent sogginess.
This typically happens if there is too much moisture from the salmon, topping, or both. Be sure to pat the salmon dry and then use a fork to cut the softened (not melted) butter into the panko breadcrumbs.
Yes, no need to remove the skin. Bake it with the skin on, it doesn’t get too crispy and it should separate from the meat very easily after cooking. However, this dish can also be made with skinless salmon too.
Yes, feel free to use your air fryer instead of the oven. Our air fryer salmon cooks at 390°F for 9-14 minutes. This has not been tested with the panko breadcrumb mixture, so be sure to watch it closely.
Other Easy Salmon Recipes for Dinner You Might Like
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Ingredients
- ½ cup panko breadcrumbs
- ⅓ cup fresh parsley, roughly chopped
- 4 tablespoons butter, softened (sub plant-based butter)
- 1 teaspoon garlic, minced
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 salmon fillets, 4-6oz each and 1 inch thick
Serving Suggestion:
- drizzle of melted butter
Instructions
- Prep: Preheat oven to 415℉.
- Panko Mixture: In a mixing bowl, combine ½ cup panko breadcrumbs, ⅓ cup fresh parsley, 4 tablespoons butter (softened), 1 teaspoon garlic, 1 teaspoon dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Use a fork to break apart butter and combine.
- Prep Salmon: Place 4 salmon fillets in a deep baking dish. Add a generous layer of the panko mixture on top of each piece of salmon.
- Bake: Move salmon to the preheated oven, middle rack and uncovered, for 20-25 minutes or until an internal thermometer reaches 140℉ at the thickest part (**See Notes on cook time).
- Rest + Serve: Remove salmon from oven and let rest 5 minutes. Serve with additional melted butter drizzled over top (optional) along with some easy 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 (make sure it is fully thawed and pat dry before cooking).
- Salmon Cook Time: this varies depending on the thickness of the salmon fillets. For a thick piece of salmon, cook time will be closer to 22-25 minutes. For a thinner piece, cook time will be closer to 15-17 minutes. Keep an eye on it and use the internal temperature to know when they are done.
- Dairy-Free: use a plant-based butter.
- Gluten-Free: simply use gluten-free panko breadcrumbs.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Monique Hodgkinson says
This was so easy and yummy! I used olive oil instead of butter and it still came out delicious.
Sophie Kerr says
Hi! I just had this last night paired with some sweet potato and a crispy Caesar salad, and it really hit the spot. So easy to make, very quick and you have enough time to prepare side dishes while it’s cooking. I ran out of breadcrumbs (the irony is not lost on me lol) so only had about 1/3 cup, but it still worked very well! Definitely making this again. Thank you!
Ann Marie says
Super simple and absolutely delicious! Family loved it. Will definitely make this again
Erin says
So happy to hear that, Ann Marie!
Ginny says
I am going to make this because I know salmon is so good for you but Im not a fan, my husband loves it. My question is skin on or off? If skin on , does it get crispy? Thank you so much for posting this recipe 🙂
Erin says
Hi Ginny! I left the skin on while I was testing this – the skin doesn’t get too crispy and it should separate from the meat very easily after cooking. That being said, you can just use skinless and that works too!
Amanda Durham says
This was so good. I’ve made it several times. Making it again this week for my son and daughter-in-love. It’s better than anything salmon I’ve had at a restaurant!
Thank you!
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.