Panko-Crusted Baked Salmon Recipe

Name: Panko-Crusted Baked Salmon
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: 4 teaspoons extra virgin olive oil; 4 pieces thickly cut, boneless salmon (each 6 ounces); Kosher salt and freshly ground pepper to taste; 2 tablespoons honey mustard or sweet-hot mustard; 2 teaspoons chopped fresh thyme; 2/3 cup panko breadcrumbs; 2 tablespoons chopped Italian parsley; 1/2 teaspoon paprika

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Panko is a Japanese type of breadcrumb 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.

Panko-Crusted Baked Salmon on a platter — Elise Bauer

How To Reheat Breaded Salmon

This dish is best eaten right away, but you can store leftovers, covered tightly, in the refrigerator for 1 to 2 days.

Place the salmon on a baking sheet, tent with foil to help prevent it from drying out, and reheat in the oven or toaster oven at 300°F until just heated through.

Great Side Dishes for Crusted Salmon

Panko-Crusted Baked Salmon

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Servings 4 servings

Recipe courtesy of our friend, chef Evie Lieb.

This topping will also work on: mahi mahi, sea bass, cod, tilapia, bluefish, orange roughy, or red snapper.

4 teaspoons extra virgin olive oil
4 thick salmon fillets (6 ounces each)
Salt and freshly ground pepper
2 tablespoons honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko breadcrumbs
2 tablespoons chopped Italian parsley
1/2 teaspoon paprika

Preheat the oven:

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.

Elise Bauer
Make the seasoned mustard and panko topping:

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).

Elise Bauer
Top the salmon with mustard and panko:

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

Elise Bauer

Elise Bauer
Roast the salmon and serve:

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

Elise Bauer

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Nutrition Facts (per serving)
498	Calories
30g	Fat
15g	Carbs
40g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	498
% Daily Value*
Total Fat 30g	38%
Saturated Fat 5g	27%
Cholesterol 109mg	36%
Sodium 350mg	15%
Total Carbohydrate 15g	6%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 40g
Vitamin C 9mg	47%
Calcium 65mg	5%
Iron 2mg	10%
Potassium 710mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Panko-Crusted Baked Salmon

Make great use of salmon fillets or steaks with this panko-crusted baked salmon recipe. Coat the salmon in honey mustard and bread it with panko for an easy salmon dinner.

How To Reheat Breaded Salmon

Great Side Dishes for Crusted Salmon

Panko-Crusted Baked Salmon