Description
This Panko-Crusted Salmon recipe delivers a delightful combination of crispy golden breadcrumbs and tender, flaky salmon. Baked to perfection with aromatic garlic and thyme, it’s a quick and easy dish ideal for a healthy weeknight dinner or a special occasion. Served with fresh lemon wedges, it brings a bright and refreshing finish to every bite.
Ingredients
Salmon
- 4 salmon fillets
Crust
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Other
- 1 tablespoon olive oil
- Fresh lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup after baking.
- Prepare the Breadcrumb Mixture: In a shallow bowl, combine the panko breadcrumbs, garlic powder, dried thyme, salt, and pepper. Mix well to evenly distribute the seasonings.
- Oil the Salmon: Coat each salmon fillet with olive oil, making sure the surface is evenly covered to help the breadcrumb mixture adhere and to keep the fish moist during baking.
- Apply the Crust: Press each oiled salmon fillet firmly into the breadcrumb seasoning mixture, making sure the crust covers the top and sides evenly for maximum crunch and flavor.
- Bake the Salmon: Place the crusted fillets on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork, and the crust is golden brown.
- Serve: Remove the salmon from the oven and serve immediately with fresh lemon wedges to add a zesty brightness that complements the rich salmon and crispy crust.
Notes
- Make sure not to overbake the salmon to keep it moist and tender inside.
- You can replace dried thyme with fresh thyme for a more aromatic crust.
- For added flavor, mix some grated Parmesan cheese into the panko crumbs.
- This recipe works well with skin-on or skinless salmon fillets.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
