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
- 4 teaspoons extra virgin 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
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.
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).
3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
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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