Description
Panko Crusted Salmon – a delicious and flavorful panko crusted salmon recipe that is perfect for any night of the week!
Ingredients
Scale
- 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