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.
Ingredients
Salmon
- 1 ½ - 2 pound salmon fillet(s)
- 2 Tablespoons stone ground mustard
- 2 Tablespoons dijon mustard
- 2 Tablespoons maple syrup
- 2 teaspoons dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Breading
- 1 cup plain panko bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- In a small bowl, mix together the stone ground mustard, dijon mustard, maple syrup, parsley, garlic powder, salt and pepper.
- Place the salmon fillet skin side down on the prepared baking sheet and pour the mustard mixture on the salmon and spread it evenly to cover the entire flesh of the salmon fillet.
- In another small bowl, mix together the panko bread crumbs with salt, pepper, dried parsley, onion powder, garlic powder and paprika.
- Pour the seasoned bread crumbs over the entire salmon filet and gently press them into the mustard mixture to help them stick to the salmon.
- Drizzle the olive oil over the bread crumbs or use an olive oil sprayer to evenly coat the top of the bread crumbs. Place salmon in the preheated oven to bake for 25-30 minutes until golden brown. The salmon is done when it reaches in internal temperature of 145˚.
Notes
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- Use a basting brush to help evenly spread the mustard mixture over the salmon.
- Press the bread crumbs gently into the mustard to help them stick to the fish.
- Cooking times can vary depending on the size and thickness of the fish. Use a kitchen thermometer to check the internal temperature to ensure it is cooked properly.
Substitutions and Variations
- Salmon - Either one larger fillet or individual fillets may be used. Wild caught salmon is preferred, however responsible sourced farm raised salmon is ok too.
- Mustard - A mixture of stone ground mustard and dijon mustard are both used, however one or the other can be used exclusively if preferred.
- Panko bread crumbs - These Japanese style bread crumbs are light, flaky and provide a wonderful crunch to the salmon. Traditional bread crumbs may be used as well, if that is what is on hand.
- Gluten free - Use gluten free panko breadcrumbs to make sure this panko salmon is gluten friendly.
- Spicy - Add 1 Tablespoon of hot sauce to the mustard mixture for an extra zesty panko salmon.
Make Ahead and Storage Instructions
The salmon can be prepared up to 24 hours ahead of time with the mustard sauce only. Store it on a prepared sheet pan, wrapped in plastic wrap in the refrigerator. At cooking time, add the seasoned panko bread crumb mixture and bake as directed. Cooking times may be longer depending on how cold the salmon is. Leftover panko salmon will keep in an air tight container in the refrigerator for 3-5 days and can be reheated in the microwave or crisped up in the oven.Nutrition
Serving: 5ouncesCalories: 323kcalCarbohydrates: 13gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 83mgSodium: 642mgPotassium: 801mgFiber: 1gSugar: 5gVitamin A: 76IUVitamin C: 1mgCalcium: 52mgIron: 2mg
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