This Baked Panko Crusted Salmon is a light and easy dinner. Salmon topped with a lemon panko crusted topping and baked until golden. Goes great with a light fresh salad and roasted vegetables.
Keep dinner quick and simple with this Baked Panko Crusted Salmon. This is a quick cooking salmon dinner that would go great with any Vegetable side dishes or fresh salads. We enjoyed it with the Tomato Feta & Mint Salad and the Spiced Roasted Potatoes. Let’s take a look and see if it’s a dinner you’d like to try out soon. Oh and happy Spring!
What is This Salmon Dish Like
- Difficulty – This is a very easy dish to make. You and make the topping before hand and top the fish just before baking.
- Taste – The salmon is light and flaky with a crisp topping with a lemon flavour.
- Serving – This dish makes four dinner servings. In the recipe card at the end of the post you can adjust the serving size.
Ingredients
- Salmon – I used small sized salmon fillets.
- Butter – Unsalted butter is heated in a skillet to make the bread crumb topping.
- Garlic – I added fresh minced garlic to the topping for a punch of flavour.
- Bread crumbs – This recipe uses store bough Panko bread crumbs.
- Seasonings – The bread crumbs are seasoned with salt and black pepper.
- Lemon juice – I added fresh lemon juice to the bread crumbs to add a lemon flavour.
- Lemon zest – Zest is also added to the bread crumb topping for extra lemon flavour.
- Parsley – Fresh chopped parsley is added to the bread crumb topping for flavour.
NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.
Instructions
- Preheat oven – Preheat oven to 350ºF/180ºC. Pat dry the salmon and place in a greased baking dish. Set aside.
- Prepare topping for salmon – In a medium skillet set over medium heat, add the butter. Bring the butter to a sizzle about 1 minute and add the garlic. Stir until the garlic is fragrant, about one more minute. Add the bread crumbs, salt and pepper. Stir well and cook the bread cream crumbs, stirring regularly, for about two minutes. Add the lemon juice, lemon zest and parsley. Continue to stir and cook for about 2 more minutes. Remove from heat.
- Top and bake salmon – Spoon the bread crumb mixture over the fish and firmly pat down so it doesn’t crumble off. Place in the preheated oven and bake until golden and fully cooked, between 20 – 25 minutes.
- Serving – Remove from oven and serve hot with extra lemon wedges if desired.
Recipe Tips
- Prep ahead – You can make the bread topping in advance and just keep in set aside. Before baking, simply top the salmon with the bread crumb topping.
- Use a thermometer – You can use a meat thermometer to check to see if the salmon is fully cooked if you are unsure. Salmon is cooked at 145 degrees F/63 degrees C.
Substutions
- Butter – You can use olive oil if you prefer the flavour no problem at all.
- Lemon – For a different flavour, you can add lime juice and lime zest.
- Salmon filet – I bought a ready to cook salmon filet at the supermarket. You can also use salmon steaks. Keep in mind if you buy frozen salmon, make sure to defrost it completely before cooking.
Serving
This is a great dinner to serve with the Baguette Bread Recipe or the Homemade Hawaiian Dinner Rolls. If you’re looking for a fresh salad to serve on the side, why not try the Greek Style Salad with Marinaded Feta.
Frequently Asked Questions
I wouldn’t’ keep uncooked salmon in the fridge for more than two days. And make sure it’s stored in an airtight container.
Cooked salmon can be kept in the refrigerator up to four days. Just make sure it’s kept in an airtight container.
While you can reheat cooked salmon, it does run of risk of drying out. I’d recommend wrapping it in foil and placing it on a baking sheet. Heat slowly in a 250 degree f oven for about 10 – 12 minutes or until warmed through.
Unless you live near the water where salmon is caught, you’ll have to use frozen salmon. It’s perfectly fine and honestly it still tastes great. Just make sure your salmon is fully defrosted before cooking.
Salmon will flake apart easily with visible separating lines when fully cooked.
Zesty Pan Seared Salmon
Baked Honey Lime Salmon
Sheet Pan Salmon with Green Beans
Baked Panko Crusted Salmon
Ingredients
- 4 fillets salmon
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon parsley minced
Instructions
- Preheat oven to 350ºF/180ºC. Pat dry the salmon and place in a greased baking dish. Set aside.
- In a medium skillet set over medium heat, add the butter. Bring the butter to a sizzle about 1 minute and add the garlic. Stir until the garlic is fragrant, about one more minute. Add the bread crumbs, salt and pepper. Stir well and cook the bread cream crumbs, stirring regularly, for about two minutes. Add the lemon juice, lemon zest and parsley. Continue to stir and cook for about 2 more minutes. Remove from heat.
- Spoon the bread crumb mixture over the fish and firmly pat down so it doesn't crumble off. Place in the preheated oven and bake until golden and fully cooked, between 20 – 25 minutes.
- Remove from oven and serve hot with extra lemon wedges if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
