Panko Crusted Salmon

This easy Panko Crusted Salmon recipe is ready in 20 minutes! Delicious salmon with mayo sauce and panko is a simple and healthy-ish dinner when you’re craving something light.

salmon on a plate.

Salmon on its own is great, but panko salmon? Even better. You get the rich, flavorful fish plus a crunchy topping because who doesn’t love a crunchy topping?

Plus, it employs one of my favorite breading tricks. Instead of coating the fish in whisked eggs before adding the panko, we’re using mayonnaise. It’s the same hack I use for breaded baked chicken, and it works equally well here. If flavor is your goal, don’t skip the herby mayo, my friends. It makes a big difference.

In the end, you get a delicious salmon dinner that’s ready in about 20 minutes. Add a side like steamed or roasted broccoli for extra bonus points!

cooked salmon on a grey plate with broccoli florets.


  • Salmon fillets
  • Kosher salt and black pepper
  • Garlic powder
  • Mayonnaise
  • Dried dill
  • Dried parsley
  • Panko bread crumbs
  • Lemon slices
  • Fresh parsley and lemon wedges for garnish

Can you use breadcrumbs instead of panko?

Yes, you can, but the texture will be different. Panko is extra crispy and will stay that way after you sprinkle it over the mayo coating. Regular breadcrumbs may get absorbed, so if you try them, you might want to add a little more, so you still get a crunchy texture.

ingredients for baked salmon.

How to Make Baked Salmon with Mayo

For this panko salmon, the best oven temperature is 400°F. The fish will cook fast and the panko topping will get crispy golden brown.

While the oven preheats, prepare the fish. Pat the fillets dry and season them with the salt, pepper, and garlic powder. Place the fillets skin side down on a baking sheet lined with aluminum foil.

Stir the mayo, dill, and parsley in a bowl until combined. Spread the mayo mixture on top of the salmon and then sprinkle the panko breadcrumbs over the top of the fillets. Top the panko with the lemon slices.

the salmon ready to go in the oven and baked.

Bake the salmon for about 10 to 15 minutes. The cooking time will depend on how thick your fillets are, so the easiest way to know they’re done is to use a meat thermometer. Check the internal temperature in the thickest part of the fillets – it should read 130°F.

If you don’t have a thermometer, you can use a fork to flake the salmon. It should flake easily but still be very moist.

For the finishing touch, turn the oven to broil and broil the fillets for about a couple of minutes or until the topping is golden brown. Keep an eye one them – this step won’t take long.

Garnish the panko salmon with chopped parsley and lemon wedges.

Storage Tips

  • Leftover panko salmon will keep for a day or so in the fridge. The panko topping will soften, so keep that in mind.
  • Instead of reheating the leftovers, I like to flake the salmon to use in a salad instead. If you microwave it, it will end up overcooked and not so nice.

I hope you give this panko-crusted salmon a try soon! I think you’ll love that mayo sauce under the crispy coating. It really does make a difference – enjoy!

Happy cooking,

panko crusted salmon with a fork on a plate.

More Recipes to Try

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Panko Crusted Salmon

salmon on a plate.

This easy Panko Crusted Salmon recipe is ready in 20 minutes! Delicious salmon with mayo sauce and panko is a simple and healthy-ish dinner when you’re craving something light.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


  • 2 (8-oz) salmon fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 6 tablespoons panko bread crumbs
  • 4 lemon slices
  • Chopped fresh parsley and lemon wedges for garnish


  1. Preheat the oven to 400°F. Line a baking sheet with foil.
  2. Pat the fillets dry with a paper towel. Season them with salt, pepper, and garlic powder and place them on the prepared sheet pan.
  3. Mix the mayo, dill, and parsley in a small bowl. Spread the mayo mixture on top of the salmon fillets.
  4. Sprinkle the panko over the mayo and lay lemon slices on top.
  5. Bake the salmon for 10 to 15 minutes or until the internal temperature is 130°F. Turn the oven to the broil setting and broil the fillets until the panko topping turns golden brown, about two minutes.
  6. Sprinkle the fresh parsley over the top of the salmon and serve with lemon wedges.


  • Serving Size: 1 salmon fillet
  • Calories: 569
  • Sugar: 1.4g
  • Sodium: 811.6mg
  • Fat: 32.3g
  • Saturated Fat: 5.3g
  • Unsaturated Fat: 23.2g
  • Trans Fat: 0.1g
  • Carbohydrates: 16g
  • Fiber: 1.2g
  • Protein: 53.7g
  • Cholesterol: 127.2mg

Keywords: panko salmon, baked salmon, easy salmon recipe, baked salmon with mayo

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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