Description
This Panko-Crusted Salmon recipe features tender salmon fillets topped with a flavorful Dijon mustard and herb panko crust. Baked to perfection, it offers a crispy, golden topping with fresh lemon zest and Parmesan for an easy and elegant main course.
Ingredients
Scale
Salmon and Crust
- 4 salmon fillets (6 ounces each)
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
Mustard Mixture
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- Lemon wedges
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure an easy cleanup and prevent sticking.
- Prepare the panko mixture: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and lemon zest. Mix well to evenly distribute the flavors.
- Make the mustard coating: In another bowl, stir together Dijon mustard, olive oil, garlic powder, salt, and black pepper until fully combined into a smooth mixture.
- Prepare the salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Using a brush or spoon, evenly coat the top of each fillet with the mustard mixture.
- Add the panko topping: Press the panko breadcrumb mixture gently onto the mustard-coated tops of the salmon, making sure it adheres well for a crispy crust.
- Bake the salmon: Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. For extra crispiness, optionally broil the salmon for the last 1 to 2 minutes.
- Serve: Remove from the oven and serve immediately with fresh lemon wedges to squeeze over the top for added brightness.
Notes
- For an extra crispy crust, broil the salmon during the last 1–2 minutes of cooking while watching carefully to avoid burning.
- This dish pairs beautifully with roasted vegetables or a fresh green salad for a balanced meal.
- Be careful not to overcook the salmon to keep it moist and tender.
