Panko-Crusted Baked Salmon

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Photography Credit: Elise Bauer

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

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

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.

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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

Showing 4 of 66 Comments

  • John DeWitt

    Excellent recipe. My wife is a salmon hater and loved the dish.

  • Elizabeth

    Just fantastic! Thank you for sharing this gem!

  • 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!!

  • 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!

  • 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.

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