Panko Crusted Salmon

Seafood often makes a quick weeknight meal as it comes together effortlessly. This Panko Crusted Salmon is a regular in our house for several years now. It is absolutely fuss free to make and can be served in several ways. Enjoy with salad or rice, pasta or some garlic bread like we did. The big fillet of salmon took less than 5 minutes to prep and took about 17 minutes to bake in the oven.

Panko Crusted Salmon

Panko Bread Crumbs adds the crispy topping which turns into a delicious mouthful bite with the flaky creamy salmon. Underneath the panko crust is a thin layer of Dijon mustard which creates a beautiful pungent taste.

You can definitely use bread crumbs too, homemade or store bought.

This is the Panko Crust brand we like 

Panko Crusted Salmon 1

Most often I keep this dish simple, without any sauce. I add some lemon slices, some cherry tomatoes from the garden which softens down on baking.

You can make a sauce on the side too, either a piccata sauce, white creamy sauce, something mild and tangy to cut down the richness of salmon.

Yesterday, I wanted to keep it without any sauce at all. The garlic bread with the panko crusted salmon was a good light balanced meal.

Panko Crusted Salmon 2

Can you make Panko Crusted Salmon in stove top? 

YES! If you have to make in stove top, I would suggest slicing a big fillet of salmon into mini individual portion fillets.

This way you will have more control over the cooking time making sure the fillet doesn’t get overcooked.

Will Breadcrumbs work? 

Yes, you can use either store bought or homemade bread crumbs.

Flavoring the panko crust/bread crumbs

I like to add some herbs and dry garlic powder to the panko crust, but you can even keep it plain or add other spices as per your liking.

It works as a lovely blank canvas to play with your taste buds.

How to reuse the leftover baked salmon ?

The panko crust salmon is so tasty that chances are you will not have any left over.

But if you do, then you can use it next day in fried rice, pasta, make salmon cake or add in cold salad.

Here are more salmon dishes to try from here 

Panko Crusted Salmon

Panko Crusted Salmon

This is a great meal for family gatherings too. You need any advance prepping and because it’s effortless you can prepare it just before serving.

It comes out of the oven looking gorgeous, smelling amazing and will pull everyone to the dinning table.

Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread

Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread

Yield: Serves 4 to 5 adults
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Seafood often makes a quick weeknight meal as it comes together effortlessly. This Panko Crusted Salmon is a regular in our house for several years now. It is absolutely fuss free to make and can be served in several ways. Enjoy with salad or rice, pasta or some garlic bread like we did. The big fillet of salmon took less than 5 minutes to prep and took about 17 minutes to bake in the oven.

Ingredients

  • Salmon fillets - 1.4 LB
  • 1/2 cup panko crust
  • salt to taste
  • 1/2 teaspoon freshly cracked back pepper
  • 3 tablespoons dijon mustard
  • Few shallots thinly sliced
  • Few cherry tomatoes
  • Thinly sliced lemons
  • Finely chopped cilantro leaves

Instructions

To prepare the panko crusted salmon

  1. Season the salmon with some salt and leave it aside for 15 minutes.
  2. Preheat the oven to 425F.
  3. Layer a baking sheet with parchment paper and layer the fish filler on it. Scatter the tomatoes, onion and lemons on the side.
  4. Spread the dijon mustard on the fish fillet and then sprinkle the black pepper.
  5. Next scatter the panko crust and press it down on the fish fillet.
  6. Bake for 17 to 18 minutes
  7. Let it cool down for a while. Slice and serve.

Notes

Will Breadcrumbs work? 

Yes, you can use either store bought or homemade bread crumbs. 

Flavoring the panko crust/bread crumbs

I like to add some herbs and dry garlic powder to the panko crust, but you can even keep it plain or add other spices as per your liking. 

It works as a lovely blank canvas to play with your taste buds. 

How to reuse the leftover baked salmon ?

The panko crust salmon is so tasty that chances are you will not have any left over. 

But if you do, then you can use it next day in fried rice, pasta, make salmon cake or add in cold salad. 

Nutrition Information
Yield 5 Serving Size 1 Servings
Amount Per Serving Calories 323Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 80mgSodium 518mgCarbohydrates 12gFiber 2gSugar 2gProtein 30g

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.

Easy weeknight meal with salmon

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25 Comments

  • easyfoodsmith
    Reply
    easyfoodsmith
    January 5, 2014 at 11:24 PM

    Wow! That is just my kind of meal. I have quit eating poultry n red meat but I still enjoy fish. Would love that fish for my dinner tonight.

  • Lail | With A Spin
    Reply
    Lail | With A Spin
    January 6, 2014 at 1:44 AM

    Happy New Year, Kankana. I often do a herbed panko crusted salmon but adding it to a picante sauce sounds spectacular. Simple and delicious. Garlic nigella flatbread sounds a fabulous choice to enjoy the fish and the sauce.

  • dixya
    Reply
    dixya
    January 6, 2014 at 6:18 AM

    i have been making salmon a lot lately and this will be a great recipe to add to my weekly meal. And that naan, yummm

  • Grandbaby Cakes
    Reply
    Grandbaby Cakes
    January 6, 2014 at 8:45 AM

    I have a serious obsession with panko crusted anything and panko crusted salmon sounds like a dream come true!

  • Archana
    Reply
    Archana
    January 6, 2014 at 5:49 PM

    Happy New Year! Kankana. I’m not a huge fan of salmon but the panko crust makes me really want to try this. The naan flat-bread looks irresistible. Beautiful shots as always!

  • Eha
    Reply
    Eha
    January 6, 2014 at 7:19 PM

    A very belated happy New Year to you and yours! May the year run smooth: may it be better than 2013!! Love both the salmon and the piccata sauce: another new 2014 recipe to try and enjoy!!

    • Kankana Saxena
      Reply
      Kankana Saxena
      January 7, 2014 at 10:40 AM

      Happy New Year to you too Eha 🙂 xx Hope you enjoy the dish as much as we did!

  • Gintare @Gourmantine
    Reply
    Gintare @Gourmantine
    January 7, 2014 at 3:38 AM

    A little belated but a very happy New Year to you :)I absolutely love everything with salmon and your photos are just breathtaking!

  • Rosa
    Reply
    Rosa
    January 7, 2014 at 10:27 AM

    A refined and delicious dish! That is such a wonderful way of preparing salmon.

    Gorgeous pictures – especially the one of the capers.

    Happy New Year and best wishes for 2014!

    Cheers,

    Rosa

    • Kankana Saxena
      Reply
      Kankana Saxena
      January 7, 2014 at 10:41 AM

      Happy New Year Rosa :)xx Thanks a lot for your kind words. Hope you have a great year ahead!

  • Tanvi@SinfullySpicy
    Reply
    [email protected]
    January 7, 2014 at 10:27 AM

    This looks so yummy K. So easy too! I can have crispy, spicy fish anytime of the day. In fact just doing some for brunch!

  • Kathy@Olives&Garlic
    Reply
    [email protected]&Garlic
    January 7, 2014 at 1:26 PM

    Kankana, this is right up my alley. What a beautiful dish and I bet it’s just as delicious. Love it

  • Kitchen Belleicious
    Reply
    Kitchen Belleicious
    January 7, 2014 at 8:02 PM

    Perfect and delicious. I would love this for dinner everynight

  • Ash-foodfashionparty
    Reply
    Ash-foodfashionparty
    January 7, 2014 at 9:11 PM

    A Very HAPPY NEW YEAR!!
    Those pictures are gorgeous and I love panko, so I am sure it works perfect here.

  • jehanne
    Reply
    jehanne
    January 7, 2014 at 9:38 PM

    Happy New Year to u Kankana! Guess what, I have similar plate ( the one with strainer and lemons)-great minds! I hope u both have much needed break and a great new year 🙂

  • Laura (Tutti Dolci)
    Reply
    Laura (Tutti Dolci)
    January 11, 2014 at 9:26 AM

    Gorgeous, I love your panko crust and your flatbreads look so good!

  • Pia
    Reply
    Pia
    January 16, 2014 at 3:03 PM

    Here’s to itenerary-free holidays! Sometime’s that just what you need. And you need this food on the table. Aar ki chai.
    Salmon’s my daughter’s favourite fish right now, and I love panko, so you’ve given me something for my next fillet.
    Love the capers-in-a-chhakni shot 🙂

  • Lan | morestomach
    Reply
    Lan | morestomach
    January 17, 2014 at 6:24 AM

    the crust is very interesting, i’m wondering if it can be used for another type of protein, that’s not fish? like maybe chicken or a pork chop?

  • Wokandspoon
    Reply
    Wokandspoon
    January 17, 2014 at 7:49 AM

    Lovely photos and the flatbreads look amazing! One question though…what are ‘nigella seeds’?

  • nipponnin
    Reply
    nipponnin
    January 21, 2014 at 11:42 AM

    Wonderful! Recipe and story…but most of all I love your photos! Superb food photos!

  • Amy
    Reply
    Amy
    January 23, 2014 at 11:44 AM

    This looks smashing. Can I ask, what are you using as your backdrop when you shoot? I’m equally mesmerized by the food and that beautiful blue…

    • Kankana Saxena
      Reply
      Kankana Saxena
      January 24, 2014 at 9:39 AM

      Thanks Amy! I buy plain wood and paint over it. That’s it 🙂

  • Aurelia Thomson
    Reply
    Aurelia Thomson
    March 16, 2014 at 1:49 PM

    I just tried cooking this tonight. It didn’t look as beautiful as your pictures did because my presentation is so poor, but it tasted wonderful, so light and fresh and easy for me to follow. Will definitely make this again, it was quick and delightful. Thank you! Oh, also I never managed to make the bread but just used a plain naan and put it in the oven with some garlic, oil and mustard seeds, it complimented it great.

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