Description

This Amazing Panko Crusted Salmon recipe offers a perfectly crispy, golden breadcrumb topping baked over tender, flaky salmon fillets. Ready in just 25 minutes, it’s an easy and flavorful main course ideal for a quick weeknight dinner or special occasion. The combination of Parmesan, garlic, fresh parsley, and lemon zest infuses each bite with savory, aromatic brightness. A quick broil at the end ensures an ultra-crisp crust that pairs beautifully with fresh lemon wedges served alongside.

Ingredients

Salmon and Toppings

4 salmon fillets, about 6 ounces each, skinless or skin-on
1 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
2 cloves garlic, finely minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon zest
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

Lemon wedges

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare the Salmon: Place the salmon fillets on the prepared baking sheet and gently pat them dry with paper towels to ensure the panko crust adheres well.
Make the Panko Mixture: In a small bowl, combine the panko breadcrumbs, olive oil, melted butter, grated Parmesan cheese, minced garlic, chopped parsley, lemon zest, paprika, salt, and black pepper. Mix thoroughly until the mixture is evenly blended.
Apply the Crust: Spoon the panko mixture evenly over the top of each salmon fillet. Gently press the topping so that it sticks firmly to the fish.
Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the panko topping turns golden brown and the salmon flakes easily with a fork.
Optional Broil for Crispiness: For an extra crispy crust, switch the oven to broil and cook the salmon for an additional 1 to 2 minutes. Watch closely to avoid burning.
Serve: Remove the salmon from the oven and serve immediately with fresh lemon wedges on the side.

Notes

For extra flavor and to help the panko adhere better, brush the salmon lightly with Dijon mustard or mayonnaise before adding the panko mixture.
This recipe can be adapted to other firm white fish such as cod or halibut; adjust cooking time accordingly based on thickness.
To avoid overcooking, monitor the salmon closely especially during the broil step.