Panko Crusted Salmon
Experience the perfect combination of flavors with panko crusted salmon. This recipe features Dijon mustard and a crunchy panko and Parmesan crust that will leave you wanting more.
by Diana Rattray
Dijon mustard and a buttery panko and Parmesan cheese crust flavors these salmon fillets. The fillets are crusted with the panko mixture and baked to perfection. I add chopped parsley to the crumb mixture, but fresh chopped dill or chives would also be fabulous.
How Can I Be Sure the Salmon Is Done?
- Temperature: The best way to tell if the salmon is thoroughly cooked is with a food thermometer. The USDA recommended minimum internal temperature for fish is 145 F (63 C). Make sure to insert the thermometer into the thickest portion for an accurate reading.
- Flaking and Opacity: Cooked salmon is opaque and flakes when it’s done. If it appears translucent and doesn’t flake apart with a fork easily, it isn’t done.
- Time: Follow the recipe time as a guideline, but be aware that thickness and oven temperatures can affect the timing. It’s best to also check the salmon for temperature and flakiness.
Panko Crusted Salmon
Experience the perfect combination of flavors with panko-crusted salmon. This recipe features Dijon mustard and a crunchy panko and Parmesan crust that will leave you wanting more.
Ingredients
- 4 salmon fillets or steaks, about 6 to 8 ounces each
- 3 tablespoons Dijon mustard or a spicy brown mustard
- 1/3 cup panko bread crumbs
- 2 tablespoons melted butter
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon fresh grated Parmesan cheese
- kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 400 F.
- Line a baking sheet with parchment paper or line it with foil and grease the foil.
- Arrange the salmon fillets, skin-side down, on the prepared baking sheet.
- Sprinkle the fillets lightly with kosher salt and freshly ground black pepper.
- Coat the tops of the fillets with the mustard. Spread about 2 teaspoons on each fillet.
- In a bowl toss the panko crumbs with the melted butter, chopped parsley, and Parmesan cheese. Sprinkle lightly with kosher salt and freshly ground black pepper.
- Sprinkle crumb mixture on each fillet.
- Bake for 12 to 15 minutes, or just until the salmon is done but still moist.
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