Panko Crusted Salmon

This panko crusted salmon uses simple ingredients and takes just 10 minutes to prep. Covered with a maple dijon sauce and crunchy herb panko bread crumbs, this delicious salmon dish makes for a quick weeknight meal.

This post was originally published in January 2020 and has been updated for content.

Panko crusted salmon is one of my favorite ways to cook salmon, so it is constantly on the dinner rotation at our house. It's such a delicious recipe and also one of our favorite things to make on busy weeknights. It's great served with baked asparagus, spinach salad or grilled broccoli.

Jump to:

• 🐟 Ingredient notes
• 📋 Substitutions and variations
• 🔪 Step by step instructions
• ⭐ Expert tips
• ⏲️ Make ahead instructions
• 🥡 Storage suggestions
• 🍝 More easy dinners
• 📖 Recipe
• 💬 Comments

🐟 Ingredient notes

• Salmon - I recommend getting wild caught salmon, as it is leaner and has a better fat ratio. It's a great way to add minerals and vitamins to your diet, but it can be more expensive and harder to find. Either way, try to get salmon that is responsible sourced. Either a larger fillet or individual fillets may be used for this panko crusted.
• Mustard - A mixture of stone ground mustard and dijon mustard are mixed with herbs, spices and maple syrup. This acts as the "glue" for the bread crumbs to stick on the salmon. Just one mustard or the other can be used exclusively, if that is what you prefer.
• Panko bread crumbs - These Japanese style bread crumbs are light, flaky and my preferred choice over traditional bread crumbs. They provide a wonderful crunch to this salmon recipe, but traditional bread crumbs may be used if needed.

Shop the ingredients for this recipe with SideChef!

📋 Substitutions and variations

• Gluten free - Use gluten free panko breadcrumbs to make sure this panko crusted salmon is gluten friendly.
• Spicy - Add 1 Tablespoon of your favorite hot sauce to the mustard mixture for an extra zesty panko crusted salmon.

🔪 Step by step instructions

First, mix the mustards, maple syrup, herbs as well as the spices together in a small bowl. Spread the mustard mixture evenly all over the top of the salmon covering the the flesh completely.

Next, mix together the bread crumbs with the herbs and spices and then gently press it into the mustard mixture on the fish.

Lastly, drizzle the bread crumbs evenly with olive oil or use an olive oil sprayer to help make sure the breadcrumbs get super crispy in the oven.

Bake the salmon in a 375˚ oven for 25-30 minutes until the bread crumbs are golden brown and the salmon reaches an internal temperature of 145˚.

⭐ Expert tips

• Use a basting brush to help evenly spread the mustard mixture over the entire flesh of the salmon fillet or fillets.
• Make sure to press the bread crumbs gently into the mustard, because this will help them to stick to the salmon.
• Cooking times with vary depending on the size and thickness of the salmon. Use a kitchen thermometer to check the internal temperature to ensure it is cooked properly.

⏲️ Make ahead instructions

The salmon can be prepared up to 24 hours ahead of time with the mustard sauce only. Store it on the prepared sheet pan, wrapped in plastic wrap in the refrigerator. When it's time to bake the salmon, remove the plastic wrap, add the seasoned panko bread crumb mixture and bake as directed. Cooking times may be longer depending on how cold it is from being in the refrigerator.

🥡 Storage suggestions

Leftover panko crusted salmon will keep in an air tight container in the refrigerator for 3-5 days and can then be reheated in the microwave or it can also be crisped up in the oven.

For a quick overview of this recipe, check out my web story for this dijon crusted panko salmon.

🍝 More easy dinners

If you like this panko crusted salmon recipe, then make sure to try these other easy dinner ideas that I know you will love too!

• Mussels Marinara
• Creamy Tortellini Soup
• Grilled Chicken Caprese
• Tortellini with Pesto

📖 Recipe