Panko Crusted Salmon


Level: Super Easy

  • 2/3 cup panko (breadcrumbs Japanese cousin)
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Four 6- to 8-ounce salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • 2 cloves minced garlic


  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix together the panko, parsley, lemon zest, and garlic.
  3. Drizzle with the olive oil and stir until the crumbs are evenly coated.
  4.  Place the salmon fillets, skin side down, on a baking sheet lined with tin foil or parchment paper for an easy-breezy cleanup.
  5. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.
  6. Add the panko mixture thickly on top of the mustard on each fillet. The mustard will help the panko stick. Pile it on high!
  7. Bake for 15 minutes.
  8. Turn the oven up to broil and let the salmon broil for 2-3 minutes so the panko gets brown and crusty.
  9. Serve it up, serve it up with lemon slices!

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