Panko-Crusted Baked Salmon

Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. Some honey mustard spread over the top of the fillets provides the “glue” that holds the seasoned panko on to the fillets.

The result? Salmon that is perfectly tender, flakey, and seasoned. And it takes less than 30 minutes to make!

This recipe comes by way of my friend and neighbor Evie Lieb, who is a pastry chef, baker, and cooking teacher. This is one of her favorite recipes that she shared with a cooking class I attended. Evie now has her own food blog at www.evielieb.com. Check it out!

Recipe updated from the archives. First posted 2007.

Panko-Crusted Baked Salmon Recipe

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: Serves 4
Yum

Ingredients

  • 4 teaspoons olive oil
  • 4 pieces thickly cut, boneless salmon (each 6 oz)
  • Salt and pepper to taste
  • 2 Tbsp honey mustard or sweet-hot mustard
  • 2 teaspoons chopped fresh thyme
  • 2/3 cup panko bread crumbs
  • 2 Tbsp chopped Italian parsley
  • 1/2 teaspoon Hungarian sweet paprika

Method

1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

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2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

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3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

panko-crusted-salmon-method-600-3 panko-crusted-salmon-method-600-4

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

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Recipe courtesy of our friend, chef Evie Lieb.

Links:

Panko Bread Crumbs - at Amazon.com.

Panko-crusted Salmon

69 Comments

  1. Moira

    Hi Elise,

    This sounds simply divine! I love salmon, and I will definitely try this treatment next time around. Thanks!

  2. Ellen

    I just did something very similar, following a Jacques Pepin recipe. The major difference was that I cooked it at 200 (F) for an hour. The breadcrumbs had some hazelnuts mixed in as well. It was absolutely delicious–and I’m not a huge salmon fan. My parents and kids, who are big fans, declared it the best ever.

    • peter

      For an hour? what did you cook a whole Salmon. To feed four people it stated 12-14 mins but check at ten minutes.An hour I Would have thought it would have dried the Salmon out completely if not cremated.

      • Elise

        At a low temperature of 200°F that would have slow cooked the salmon. I’m sure it was fabulous!

  3. Elise

    Hi Ellen, is that Jacques Pepin recipe from “Fast Food My Way”?

    Hi Moira, let us know how you like it!

  4. Anonymous

    I tried it, and it came out perfectly. It’s simple, mild, moist, and very tasty.

  5. Sarah

    We made this with both salmon and red snapper and the red snapper put the salmon to shame – so tasty! You have to give it a try!

  6. Catherine

    Elise — I just made this tonight; had some fresh Wild King salmon (don’t even ASK how much it cost…) and this was quick, easy, and utilised stuff I had on hand in a pinch. Thanks for the great recipe!

  7. Nandita

    I made this dish for a dinner party and it was a success! So easy and quick to make, too. Thank you for posting it. Love your website, the stories, photos, and of course, all the recipes!

  8. lydia

    I love using Panko! It gives lots of crunch without the occasional sogginess that comes from other dried bread crumbs. Love this recipe!

  9. Kelly

    Hey Elise – or anyone else that might know – what is the best way to thaw frozen fish in a hurry? I forgot to take it from the freezer this morning, but I have some fresh-frozen Red Snapper at home…..
    Any way I can make this dish tonight?

  10. merd

    Darnit… its 8am and I am hungry for dinner NOW!
    This looks awesome!

  11. Bill

    Thawing Frozen Fish. Make sure it is in Zip Lock bag.Fill a dish with tepid water(Just warm) and put fish in.If you can drain out water every half our and replace with more tepid water do so. This should thaw your fish in an hour or so.

  12. JoAnne

    My husband declared this a keeper. In fact he checked with me several times to make sure I saved this recipe. It is easy and delicious. The panko bread crumbs make such a difference.

  13. Jeremy Henderson

    The fastest method for thawing fish, or any other food, that I’ve found (courtesy of Alton Brown) is to leave it wrapped in plastic in a sink, with a very light trickle of cold water running over it. I’ve thawed a frozen solid chicken breast in less than half an hour this way.

  14. Susan from Food "Blogga"

    I too like the way Panko breadcrumbs retain their crunchiness. Your combination of sweet and savory flavors must pair beautifully with the salmon.

  15. Abe

    Elise– This is a great recipe, I made it for dinner last night and everybody loved it. I had a similar salmon at a restaurant once, It had mustard and a pankco crust, but it was served with sauteed tomatoes(a fresh tomato sauce) and calamata olives. Also very good… Thanks for the recipe…

  16. barbara

    I sometimes find salmon a bit rich. This crunchy topping would cut through that richness nicely I think.

  17. Niall Harbison

    Hi there,
    I have been following your site for some time now and as a chef who cooks for billioniares and celebrities onboard their yachts I find it useful for recipes. Indeed I work for one of the top 10 richest in the world at the moment and just cooked this recipe for him! He loved it. However when he asked where I had learnt it from I had to lie and say it was one of my own!! Sorry! Feel free to steal any of mine from my video recipe site!! Keep up the good work!

  18. Stacey

    Do you think this would taste good on a tuna steak? We have a freeezer full of yellow-fin and I need to find new recipes.

  19. Frances

    I would like to know where you buy the panko breadcrumbs ?
    Thank you.

  20. Rick

    Just finished Sunday dinner featuring this recipe and it was a great success. Typically my wife enjoys salmon much more than I do, but this definitely gets my vote. Thanks.

    (Frances, Trader Joe’s carries panko if there is one by you.)

  21. Nancy

    This sounds really good and helpful this time of year. I get tired of mac ‘n cheese and pasta during lent. Thanks.

  22. Cris

    What a great recipe, I will try to make the panko myself. It was great to hear your interview on CPR, and nice to associate a voice to a face!

  23. Kristie

    I have made this recipe atleast 10 times now and it is awesome every time! I serve it with buttered steamed green beans and jasmine rice – even my kids love it!

  24. Carmen

    I couldn’t wait to get home and make this for dinner. It was so easy and delicious! I’ll make this often.

  25. Poopycat

    Elise–

    I absolutely love your website. As a relatively new cook, it’s so nice to have found a site like yours that is full of interesting and flavorful recipes that inspire me to try them, but aren’t hugely intimidating.

    I’ve linked to you for awhile now, but have finally decided to write, as I made this salmon tonight and my husband and I thoroughly enjoyed it!

    Many thanks for the care you take in your site.

    Cheers,

    Poopycat

  26. Cris

    Oh Elise… we tried this recipe last night! It turned out great and also, it was the first time I had homemade panko! So easy, wow, thanks, what I like about your recipes is that we can actually make them!!!!

  27. Pam

    Absolutely the best salmon recipe I ever tried (and I’ve tried a lot). My 10 year old daughter helped with making this and she really loved it. She wanted it again the next day. I highly recommend this recipe.

  28. beyonduplication

    Elise, I have looked everywhere for Hungarian, Sweet, and/or Smoked paprika. Not just for this recipe.
    I cannot find anything but just plain old paprika. How much difference does it make, really? And do you know where I can find this stuff in Texas?

  29. kim

    This is an absolutely delicious recipe for salmon. This was our first time using panko and are now avid fans. I love how they stay crunchy throughout the baking (and eating!) process. I will never use standard breadcrumbs ever again. we used Ian’s and loved them. In making this a second time, I added some fresh lime juice – yummy combination with the mustard.

    Thanks for your site, Elise. I fall in love with it each time I visit.

  30. amy

    Elise,

    I love this recipe. Thank you so much. It’s my new “go to” salmon recipe. It works well with my “I don’t want to go to the store” adaptations (I sub dried thyme a lot, though it tastes better with fresh) and is quick and easy while seeming pretty fancy. Excellent!

    amy

  31. Lauren

    Tried this recipe this past weekend and it was amazing! The salmon was so moist and flavorful. We used dried herbs as we didn’t have any fresh parsley on hand but it was still delicious and took barely any time at all to prepare!

  32. Mehreen Khalid

    Elise,
    Panko bread is not available where I live- can you please suggest an alternative, that would not change the taste much?
    Thanks!!

    Note from Elise: Just use regular bread crumbs if you don’t have access to panko. BTW, panko is not a type of bread, but a type of bread crumb. You won’t find panko bread anywhere, but you might find packaged panko bread crumbs.

  33. Mehreen Khalid

    Thanks for your feedback Elise! I’m throughly impressed by your website – it’s reached my ‘e-cookbook hall of fame’ sites :) Thanks for sharing these wonderful recipes with us!

  34. Tish

    This recipe is an absolute keeper! My husband and I truly enjoyed the salmon last night for V-Day…Thanks, Elise! Really appreciate your website. — If I may say thanks to Panko and our oven toaster, too… ;)

  35. Julianna

    Hi Elise…I have recently discovered your site, and I just had to comment on this salmon dish. It was really delicious, the fish stayed very moist just as you said. I didn’t realize you were in the Sac area…I’m also in Carmichael and I enjoy reading your descriptions before each recipe. I can’t wait to try many more! Thank you!

  36. stanky Beave

    I made this fish and it was really tasty and not smelly like a port or marina like the last time I made it without panko flakes. Much easier to enjoy it when it doesn’t stink up your entire building. I actually feared that my neighbor thought that the horrible smelly odor was my date Jennifer. MUY TASTY AMIGOS!

  37. Beverly Tarbis

    Elise – the panko crusted salmon is wonderful. Could you possible be able to tell me the calorie content of Panko? My husband and I are trying to count calories and we need to know if you can provide that information. Thanks.

    No idea on the calories, sorry! ~Elise

  38. Adriene Rathbun

    Elise, this recipe is incredible! So simple to make, yet tastes wonderful and fancy. I adapted it a bit and used a different spread other than mustard. It turned out great! Keep those great recipes comin’!

  39. Sofia

    This was so good, and so simple. Another winner! Thanks Elise!

  40. Brenda

    This recipe is wonderful! My boyfriend said he wouldn’t want salmon any other way and our guest said that this is better than the salmon they have at the restaurant. Thanks for the recipe!

  41. Char Marino

    I made this salmon last night and was surprised how delicious the salmon was! My husband and I just love this. I would serve this to company…a real keeper…
    Thanks

  42. Yana

    My husband loves the breadcrumbs/mustard combo (he used to make a chicken dish similar to this), but I’m not a big mustard lover. I followed the recipe as written last night and it was good (enjoying the leftovers now), but I’m wondering if there’s something else that I can smear the fish with other than mustard for future preparations. Any ideas on what to use? I really want to make another panco-crusted fish.
    By the way, I served this with the broccoli stir fry recipe from this site and brown basmati rice; I thought it was a good combo of flavors.

    • Evie Lieb

      A thin coating of mayonnaise might work here. You could even use the lighter variety of mayo, I think. Maybe use a little hotter paprika or a tiny pinch of cayenne to give the dish a little spicy lift.

  43. Natalie

    Great easy recipe. I made this for my parents and substituted tilapia for salmon. I just sprinkled fish with olive oil and kosher salt and pepper before spooning on mustand and panko mixture. It still turned out wonderful. Nice light meal when it is too hot to grill outside.

  44. Nicole

    I just made this today with seasoned bread crumbs and it was very delish! Husband loved this very much and this recipe will be a regular in our home. Thank you!!

  45. Linda

    We tried this recipe this past weekend…and the boredom from salmon has vanished..this is a winner. A winner for several reasons including taste, texture, simplicity and time saving. I would serve this for dinner guests any time! I served it with roasted cauliflower and fresh peas…thanks for such a great recipe!

  46. cINDY pIERCE

    Hi Elise – I’ve been making your recipes for over a year now! This one is perfection! Thanks for all the delicious dinners!

  47. Harry

    I made this recipe tonight and it was wonderful. I actually used half the fish, half the mustard; but, all of the panko to give it a nice crust. It was a great recipe! Thanks. Harry

  48. Alicia

    Great “recipe”. Maybe one day I will try it with salmon. Umm, well, I got cod. I was out of honey, so I used agave syrup with the regular dijon mustard at 1:1 ratio. My dried thyme was moldy, so I used a “Chesapeake Bay” blend seasoning in the agave/mustard and in the panko crumb mix. Paprika? Ooops again! I grabbed the smoked paprika by mistake. It was a “comedy of errors” and substitutions but after 20 minutes of baking time at 425 (thick piece of cod), the results were awesome! The cod was flakey and full of flavor. And I am not a fan of cod. I loved it! Moral of the story: A great recipe (technique?) is when you can substitute most of the ingredients and it’s still a yummy success!

  49. Sherihan

    Made this tonight and my husband loved the crunch and I thought it was a nice variation from just plain grilling or roasting the salmon, as always Elise thx for your super tasty recipes.

  50. marie vogt

    Several years ago during an Alaskan cruise, we docked at Juno and enjoyed a salmon grill at the shore. The chef used a mixture of mustard, lemon and brown sugar as a glaze and the salmon was wonderful. I plan to add a coating of panko in addition the next time I grill salmon or tilapia. Can’t wait!

  51. Toni

    This looks great. I’ve never used panko, but I will definitely try it with this recipe. One question though – can I substitute regular paprika for the Hungarian sweet paprika? Thanks!!

    Yes, regular paprika is sweet paprika. ~Elise

  52. Joyce

    Oh my, this was delicious! the mustard and thyme together created a lovely compliment to the salmon flavor. Wow, it’s a keeper!

  53. Juniper

    I tried this with tilapia (what I had) and it was delicious- thanks!

  54. Mike

    I have paired this–I prefer orange roughy, but that’s just me–with your hashed brussels sprouts. Several different dinner guests have gushed. Thank you, Elise.

  55. Erica

    This was delicious, the whole family gobbled it up, including my 18mo. old son. I don’t even remotely like salmon but I went back for seconds.

  56. Fernando

    Can you do this recipe with flounder

    • Elise

      Hi Fernando, I haven’t tried this method with flounder, but if you do, please let us know how it turns out for you!

  57. Evie Lieb

    Thanks for reviving my old-but-still-favorite salmon recipe, Elise! Like Sara Lee, it seems that nobody doesn’t like it! (Some people in our family who don’t favor the sweeter kind of mustard like it with Dijon.) Your photos are fabulous, as usual!

  58. Selma

    I didn’t have honey mustard, so mixed some Dijon with some horseradish instead. Absolutely delicious.. This recipe is a definite keeper

  59. Mike Brown

    Just realised the Evie’s name is an anagram of “I Believe” and after trying this dish I most certainly do!

  60. Bre

    I’m gonna make this today for the fish portion of my weekly meals. I’ve got this amazing spicy honey that would go amazing on it instead of the honey mustard. Thanks for a great post.

  61. Joanna

    I try to eat fish 3-4 times a week; I usually go for salmon and now I can add a new recipe to my fishy menu! :)

  62. Chris Allen

    It is entertaining to read about panko bread crumbs as a new culinary item just entering the market. I, as a lot of people now, have been using them for years in place of regular bread crumbs and Trader Joes isn’t the only place you can buy them!

  63. Alicia

    Awesome recipe. I also use this with cod: brush it with butter and hot sauce (buffalo sauce) then add the left over butter and hot sauce mix to seasoned panko breadcrumbs also adding celery salt, baking until flakey. My husband calls it “Firey Fish”. Interesting variation that also worked well on sea bass.

  64. Rivka

    We eat salmon a few times a month. This is a delicious way to prepare it. My family loved it, even my finicky 16 year old! Definitely a keeper. Thanks Elise!

  65. Mae

    So I’ve been trying to eat more fish and have been trying different recipes ..I think I found the one I really like! Thank You!!

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