Panko crusted salmon is flaky, tender, and can be ready in about 20 minutes! Salmon fillets are topped with a layer of dijon mustard and a crispy lemon panko crust.
Salmon is a versatile and easy fish to prepare, making it perfect for quick weeknight meals. Baked teriyaki salmon is one of my favorites!
This panko crusted salmon is packed with flavor from the butter-dijon spread to the lemon panko crust. The best part is that salmon cooks quickly in the oven, so you can have dinner on the table in about 20 minutes.
Make panko crusted salmon for a quick and easy weeknight dinner. Serve with a garden salad or some creamy mashed potatoes for a complete meal!
Ingredients and substitutions
- Salmon - You'll need four, 6-ounce salmon fillets for this recipe. Your salmon can be frozen and thawed, or fresh. Be sure to place your salmon skin side down (like shown above) when preparing.
- Panko bread crumbs - Can be substituted with regular, unseasoned breadcrumbs if needed. I recommend panko bread crumbs because they're crunchier and add a nice texture to the salmon when toasted.
- Butter - Butter adds flavor to the dijon sauce, but can be substituted with olive oil if needed.
- Dijon mustard - Adds tangy flavor to the salmon. I don't recommend omitting it from the recipe.
- Seasoning - Salt and pepper add mild flavor to the recipe.
- Lemon zest - Adds bright, citrus flavor to the panko crust. It pairs well with the salmon and I don't recommend omitting it.
Tips and tricks
Toasting the breading - Breaded crusts often don't brown as evenly as you'd like in the oven. Because of this, I like to give my breadcrumbs a light toast on the stovetop before breading the salmon. Take just a few minutes to toast your breadcrumbs in a skillet for a beautiful, golden brown color and crunchy texture.
Leave the skin on - It helps protect your salmon and hold the fillet together while baking. If your salmon came with the skin removed, that's also fine. Take extra care when removing your baked salmon from the sheet pan while serving.
Check for pin bones - Before cooking, check your salmon fillet for pin bones. Gently run your hands across the top of your salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers or your fingers to gently pull the bone out.
Use a meat thermometer - To avoid overcooking your salmon, I highly recommend using a meat thermometer. The USDA recommends cooking salmon to 145 degrees Fahrenheit, but many prefer the texture of salmon at 125 degrees Fahrenheit because it retains more moisture.
Don't have a meat thermometer? - Insert a fork into the center of a salmon fillet. If it easily flakes apart, your salmon is done.
Storage
Leftover salmon will keep for up to 3 to 4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
Yes, this recipe works well with many types of mild fish like tilapia, cod, and mahi mahi.
Technically, no. The recipe will work with untoasted panko bread crumbs. However, I highly recommend taking the 2 to 3 minutes to do so because it adds a beautiful golden brown color and crunchy texture to the topping.
Salmon turns out dry from overcooking. It's easy to overcook salmon in the oven if you're used to cooking things like chicken. An extra minute or two in the oven can take your salmon from perfectly cooked to dry. I highly recommend using a meat thermometer for best success!
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📖 Recipe
Panko Crusted Salmon
Ingredients
- 4 6-ounce salmon fillets
- 2 tablespoons dijon mustard
- 1 tablespoon unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup panko bread crumbs
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Add salmon fillets to prepared baking sheet, about 2 inches apart and skin side down.
- In a bowl, combine dijon mustard, melted butter, salt, and pepper. Stir to combine. Spoon mustard sauce over fillets and spread into an even layer. Set aside.
- In a skillet over medium heat, add panko bread crumbs and toast until golden brown, stirring frequently. This should take about 3-4 minutes. Remove from heat and add lemon zest, stirring to combine.
- Sprinkle bread crumbs over salmon, pressing gently so that bread crumb layer sticks to dijon layer.
- Bake for about 10-12 minutes (for a 1 inch thick salmon fillet), or just until salmon flakes apart easily in the center when tested with a fork.
Equipment Recommendations
Notes
- Pin bones: Before cooking, check your salmon fillet for pin bones. Gently run your hands across the top of your salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers to gently pull the bone out.
- Testing for doneness: Use a meat thermometer to test your salmon. The USDA recommends cooking salmon to 145 degrees Fahrenheit, but many prefer the texture of salmon at 125 degrees Fahrenheit. If you don't have a meat thermometer, use a fork to pierce into the largest part of your salmon fillet. If it flakes apart easily, it's done.
- Leftovers: Leftover salmon will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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