Panko Crusted Salmon
A delicious and flavorful Panko Crusted Salmon recipe that is perfect for any night of the week and made with simple ingredients!
Ingredients
- 1/2 cup panko
- 4 tablespoons butter room temperature
- 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)
- serving suggestion: add a drizzle of melted butter when serving
Instructions
- Prep: Preheat oven to 415 degrees F.
- Panko Mixture: In a mixing bowl, combine 1/2 cup panko, 4 tablespoons butter, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/3 cup chopped parsley, 1 teaspoon garlic, 1 teaspoon dijon mustard, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Use a fork to break apart butter and combine.
- Prep Salmon: Place salmon fillets in a deep baking dish. Add a generous layer of the panko mixture on top of each piece of salmon.
- Bake: 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 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 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: 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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
