Panko Crusted Salmon

Flaking apart a piece of salmon with a metal fork.

Panko crusted salmon is flaky, tender, and filled with flavor. Salmon fillets are topped with a layer of dijon mustard and a crispy lemon panko crust. Ready in 20 minutes!

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Author Heather

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.

Video

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.

Nutrition