Panko Crusted Salmon

This easy Panko Crusted Salmon recipe is ready in 20 minutes! Delicious baked salmon with crunchy panko coating is a simple dinner when you’re craving something light.

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 uses 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.

How to Make It

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!

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Panko Crusted Salmon

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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

Ingredients

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• 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

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Instructions

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.

Nutrition

• 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

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

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.

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.

Side Dish Ideas

• Salad: Add a simple green salad, or try my orzo pasta salad on the side.
• Veggies: Garlic butter broccoli, sauteed green beans, Parmesan potatoes, or honey-glazed carrots.
• Other ideas: For something more decadent try slow cooker mashed potatoes, easy garlic fries, or cheesy potato casserole.

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,

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