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.
This panko crusted salmon is one of those recipes that looks and tastes impressive—but couldn’t be easier to make. The fillets are coated in a layer of tangy Dijon mustard and topped with a crisp, golden panko-Parmesan crust that adds the perfect texture to every bite.
With just a few pantry staples and fresh herbs, this salmon comes together quickly and bakes in under 15 minutes. It’s a weeknight-friendly dinner that also feels elegant enough for guests.
What You’ll Like About This Dish
Quick and elegant. Ready in under 30 minutes but feels restaurant-worthy.
Great texture contrast. The crunchy, cheesy topping pairs beautifully with tender salmon.
Customizable and simple. Use your favorite herbs or swap the mustard for a new twist.
Ingredient Notes
- Salmon fillets: Use 6 to 8 ounce skin-on fillets or steaks—fresh or previously frozen and thawed.
- Dijon mustard: Adds a tangy layer that helps the panko adhere and enhances flavor.
- Panko crumbs: Japanese-style breadcrumbs create a light, crisp crust.
- Butter: Tossed with the crumbs to help them brown and stick to the fish.
- Parmesan cheese: Adds a savory, umami-rich note to the topping.
- Fresh herbs: Parsley adds freshness, or try dill or chives for a different flavor.
- Salt and pepper: Season to taste—lightly sprinkled before and after applying the crust.
Steps to Make Panko Crusted Salmon
- Preheat the oven to 400°F and prepare a parchment- or foil-lined baking sheet.
- Arrange the salmon fillets skin-side down and season lightly with salt and pepper.
- Spread Dijon mustard over the top of each fillet.
- In a bowl, combine panko, melted butter, chopped parsley, and Parmesan cheese; season lightly.
- Sprinkle the panko mixture evenly over the mustard-coated salmon.
- Bake for 12 to 15 minutes, or until the salmon flakes easily and is just cooked through.
Tips for Perfect Baked Salmon
- Use a food thermometer to check for doneness—look for an internal temperature of 145°F in the thickest part.
- If your salmon is very thick, add a minute or two to the cook time and check carefully.
- Fresh herbs like dill or tarragon make flavorful alternatives to parsley.
- Line your pan for easy cleanup—parchment or foil both work well.
- Watch closely during the final minutes to avoid overcooking.
Recipe Variations
- Herb crusted. Use fresh chopped dill, tarragon, or chives in place of parsley for a different flavor.
- Lemon zest boost. Add a teaspoon of grated lemon zest to the crumb mixture for brightness.
- Garlic Parmesan. Mix a pinch of garlic powder into the panko for extra depth.
- Gluten-free option. Use gluten-free panko-style breadcrumbs or crushed rice crackers.
- Spicy mustard crust. Use a grainy spicy brown mustard or mix Dijon with a dash of sriracha.
Serving Suggestions
- Serve with lemon wedges and a crisp green salad.
- Pair with steamed green beans, asparagus, or roasted Brussels sprouts.
- Add buttery rice or couscous on the side.
- Include a creamy dill sauce or lemon aioli for dipping.
- Offer crusty bread or garlic mashed potatoes to round out the meal.
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.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Not recommended, as the panko topping may lose texture after thawing.
Reheat: Reheat in a 300°F oven until warmed through—avoid the microwave to help preserve the crispy topping.
Panko Crusted Salmon
Ingredients
- 4 salmon fillets, about 6 to 8 ounces each
- 3 tablespoons Dijon mustard , or a spicy brown mustard
- 1/3 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
