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.
What Other Fish Can Be Used With This Topping?
After trying this topping with salmon, give it a try on these other types of fish:
- Mahi mahi
- Sea bass
- Orange roughy
- Red snapper
Can I Use Other Breadcrumbs for This Salmon?
You can use plain, store-bought breadcrumbs or homemade breadcrumbs for this recipe, but they won't be as crispy as panko.
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
- Green Cauliflower Rice
- Sichuan Style Stir-Fried Chinese Long Beans
- Broccoli Stir Fry with Ginger and Sesame
- Roasted Asparagus
- Asian Coleslaw
Panko-Crusted Baked Salmon
Recipe courtesy of our friend, chef Evie Lieb.
- 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
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.
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).
Top the salmon with mustard and panko:
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
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.