30 Minute Panko Crusted Salmon

This 30 Minute Panko Crusted Salmon brings together the delicate richness of salmon with a golden, crunchy panko crust. With a blend of tangy Dijon mustard, sweet honey, and zesty lemon, each bite is the perfect taste and texture. It’s a delicious option to pair with your favorite side dishes!

This delightful seafood dish combines the succulent tenderness of salmon with the crispiness of panko breadcrumbs, resulting in a perfect blend of flavors and textures in just 30 minutes!

What turns this recipe into an A+ dinner option is the use of panko breadcrumbs. Panko breadcrumbs are a Japanese variety that differs from traditional breadcrumbs. They are made from crustless bread, resulting in a light and airy texture. As it bakes, the panko forms a beautiful golden-brown crust that locks in the juiciness of the fish, which makes it unique and delicious!

The best part about this recipe is that you don’t need to be a professional chef to whip up a restaurant-style panko crusted salmon. With just a handful of ingredients and straightforward instructions, even home chefs can achieve incredible results! 

Simply mix together the panko, Dijon mustard, honey, olive oil, salt, dried thyme, and lemon zest, and you’re already on your way to creating a flavor-packed coating. Press the mixture onto the salmon fillets, pop them in the oven, and within 30 minutes, you’ll have a gourmet-worthy dish on your plate.

Serve it alongside a vibrant mixed greens salad, or place it on top of creamy risotto for a luxurious twist! No matter how you serve it, this crusted panko salmon is the perfect dish to make for serving at a fancy dinner party or when you need a quick weeknight meal!

If you love salmon and want more ideas on how to use it, be sure to check out my Honey Glazed Salmon, Roast Salmon with Corn Salsa, this reader favorite Salmon and Asparagus Sheet Pan Dinner, Butter Baked Salmon, or learn how to add this salmon into a sheet pan meal with my Sheet Pan Panko Crusted Salmon with Veggies.

Why You’ll Love This Recipe

• The contrast between the delicate texture of the salmon and the golden crunch of the breadcrumbs is a culinary delight that’s easy to make and enjoy!
• With just 30 minutes of your time, you can enjoy a gourmet-quality piece of fish that looks and tastes like it was prepared by a professional chef.
• The ingredients are simple and can be found in any grocery store.

Ingredients You’ll Need

• Panko Breadcrumbs – Used to create a crispy and golden crust on the salmon.
• Dijon Mustard – Brings a tangy and slightly spicy flavor to the dish. It not only enhances the taste of the salmon but also helps the panko adhere to the fish.
• Honey – The natural sweetness of honey adds a touch of balance to the recipe. It helps to mellow out the tanginess of the Dijon mustard and lends a subtle hint of sweetness to the overall flavor profile of the dish.
• Olive Oil – Helps to bind the panko mixture together. It promotes even browning and ensures a crispy texture while keeping the salmon moist and succulent.
• Salt – A crucial ingredient that enhances the flavors of all the other components. It helps to bring out the natural taste of the salmon.
• Dried Thyme – Adds an earthy and aromatic note to the panko crust that pairs well with the flavor of salmon.
• Lemon Zest – Provides a bright and refreshing citrusy flavor that cuts through the richness of the salmon.
• Salmon – Our families favorite fish! Scottish or Atlantic Salmon are out top picks.

How To Make Panko Crusted Salmon

Prepare for baking: Preheat the oven to 425 degrees. Grease the bottom of a baking dish with oil and set aside.

Assemble the panko crust: To a small bowl, add the panko, Dijon mustard, honey, oil, salt, thyme, and lemon zest. Toss until the mixture forms a paste where the panko is fully coated. Set aside.

Add panko topping: Place the salmon fillets on the greased baking dish. Press the panko mixture on top of the salmon while evenly distributing.

Bake the salmon: Add the baking dish to the oven and bake the salmon for 20-25 minutes or until the salmon is fully cooked through and the panko topping is golden brown on top. Serve and enjoy!

What makes this recipe really pop? I use lemon zest instead of lemon juice. The zest provides a big punch of flavor without adding moisture to the otherwise crispy topping. This simple step is key – don’t skip it!

Recipe Tips

• Make sure to press the panko mixture firmly onto the salmon fillets. This helps the coating adhere well and prevents it from falling off during baking.
• To prevent the panko crust from becoming soggy, make sure the salmon fillets are patted dry with a paper towel before applying the panko mixture. Removing excess moisture from the surface of the fish ensures a crispier result.
• To ensure even cooking, choose salmon fillets that are of similar thickness. If using fillets of varying sizes, you can adjust the baking time accordingly. Thicker fillets may require a few extra minutes in the oven, while thinner ones will cook more quickly. Checking for doneness with a fork is also helpful. The fish should easily flake and be opaque throughout when fully cooked.

Variations

• For an herb twist, add a teaspoon of finely chopped fresh herbs such as dill, parsley, or basil to the panko mixture.
• For a spicy kick, add a pinch of red pepper flakes or a dash of cayenne pepper into the panko mixture.
• To add more crunch and nuttiness, mix in a tablespoon of finely chopped almonds, pecans, or walnuts with the panko breadcrumbs.
• Experiment with different types of mustard for a flavor variation. Try using whole-grain mustard or spicy brown mustard instead of Dijon mustard to add depth and complexity to the panko crust.
• Use other types of fish for this recipe, including halibut, cod, sea bass, or tilapia.

Storage, Reheating and Freezing

Storing: Place the cooked salmon in an airtight container or wrap it tightly with plastic wrap. It can be stored in the refrigerator for up to 2-3 days.

Reheating: Preheat your oven to 350 degrees. Place the refrigerated salmon fillets on a lined baking sheet and bake them for about 10-15 minutes or until heated through. The oven heat will ensure the panko crust retains its crunch while bringing the salmon back to a deliciously warm and flaky state.

Freezing: Freezing is not recommended, as the panko topping will become soggy after defrosting.

FAQ

Can I use regular breadcrumbs instead of panko breadcrumbs?

While regular breadcrumbs can be used as a substitute, panko breadcrumbs are recommended for this recipe as they provide a lighter and crispier texture to the crust, resulting in a more delicious and satisfying salmon.

Can I make the panko crusted salmon ahead of time?

It’s best to bake and enjoy the panko crusted salmon fresh for the best texture. However, you can prepare the panko mixture in advance and store it separately. When ready to cook, coat the salmon fillets with the prepared mixture and bake for optimal flavor and crunchiness.

How do I know when the salmon is cooked through?

The salmon is cooked through when it flakes easily with a fork and is opaque in the center. Thicker fillets may require a few extra minutes in the oven, while thinner ones will cook more quickly.

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