You’ll never guess the secret ingredient hiding under the breadcrumbs in this delicious Panko-Crusted Salmon!
Tender, flaky baked salmon is one of my family’s favorite dishes. My teens in particular like anything with breading on it, so I usually add a breadcrumb topping to the salmon fillets. What they don’t know, however, is that the breading is “stuck” to the salmon using a secret ingredient as the glue. All you have to do is brush the tops of the fish with a little Dijon mustard! My kids, who wouldn’t otherwise touch mustard with a 10-foot pole, will gobble this salmon up without realizing they’re eating mustard.
The mustard (sprinkled with Italian seasoning and salt and pepper) is what keeps the breadcrumbs in place while the salmon bakes. However, it’s not such a large amount of mustard that it’s overpowering; the Dijon flavor just adds a little bit of tang to the normally mild salmon.
You will love panko-crusted salmon because it is easy to make on a weeknight but fancy enough for a dinner party. Even if you haven’t cooked salmon at home before, you can easily master this recipe. The oven does most of the work for you, and the results are always delicious.
Get to know panko breadcrumbs
Panko breadcrumbs originated in Japan, but these days they’re widely available and popular just about everywhere. Made from crustless white bread, panko pieces are more like flakes than traditional crumbs. Their light, airy texture makes for a wonderfully crisp coating or topping.
So how are they different from regular breadcrumbs? First, panko is made only from the soft inner part of the bread (not the crust), which gives it a lighter texture. Second, it’s not as finely ground as traditional breadcrumbs. These flakier pieces don’t clump together during cooking, and that helps them stay crispier.
Panko is my go-to for breading everything from chicken to vegetables, but I also love it as a finishing touch for casseroles and other oven-baked dishes.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The panko topping will not be quite as crispy as the first time around, but it will still be tasty. The salmon can also be frozen for up to 3 months. Wrap it in plastic wrap and transfer it to a Ziploc bag. Reheat the (defrosted) salmon in the oven at 350°F for 5-8 minutes.
Serving suggestions
Our family loves panko-crusted salmon with sides like Roasted Potatoes or Baked Rice. Make a salad like the simple but delicious Caesar Salad, and you’ve got a lovely meal for a weeknight or even a special occasion. You can also serve panko-crusted salmon atop pasta for a different twist. It goes well with Artichoke Pasta or Creamy Lemon Pasta.
Panko-Crusted Salmon
Ingredients
- 4 salmon fillets about 5 ounces each
- 2 teaspoons Dijon mustard
- 3/4 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon zest optional
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Position the salmon fillets on the baking sheet with the skin facing down, if there is any. Apply a light coat of Dijon mustard on each fillet and sprinkle with Italian seasoning, salt, and pepper to taste.
- In a small bowl, combine the panko breadcrumbs, olive oil, and lemon zest.
- Sprinkle the panko mixture evenly on top of each salmon fillet.
- Place in the preheated oven and bake for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork.
- Let the salmon rest for a few minutes before serving. Sprinkle with fresh parsley.
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