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Panko Crusted Salmon

Panko crusted salmon bakes with a golden, buttery breadcrumb topping over tender salmon. Dijon mustard helps the panko crust adhere, while lemon zest, parsley, and garlic add bright flavor.
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Prep Time 10 minutes
Cook Time 16 minutes
Resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon fillet center-cut, skin on or off
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 1 tbsp Dijon mustard
For the panko crust
  • 0.75 cup panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 1 tbsp parsley chopped fresh
  • 1 tsp lemon zest finely grated
  • 1 cloves garlic minced

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the salmon
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Place the salmon skin-side down, if it has skin, on the baking sheet; season with salt and pepper, then spread the Dijon over the top.
Make the crust
  1. Stir the panko, melted butter, parsley, lemon zest, and garlic together in a small bowl until evenly moistened.
  2. Press the panko mixture onto the mustard-coated top of the salmon in an even layer.
Bake the salmon
  1. Bake for 12 to 16 minutes, until the crust is golden and the thickest part of the salmon reaches 145°F.
  2. Rest the salmon for 3 minutes before serving.

Notes

For the most even crust, press the panko mixture gently into the mustard. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for best texture. For a gluten-free option, use gluten-free panko breadcrumbs.