Name: Panko Crusted Salmon Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup panko; 4 tablespoons butter, room temperature; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/3 cup fresh parsley, roughly chopped; 1 teaspoon garlic, minced; 1 teaspoon dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; (4) 4-6oz salmon fillets* (1 inch thick); Serving suggestion: add a drizzle of melted butter when serving

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Let me tell you — Panko Crusted Salmon is one of those dishes that never fails to impress, whether you’re making it for a cozy family dinner or wowing guests at a special gathering. The salmon bakes up beautifully moist and tender, while the crunchy panko and herb crust delivers a burst of flavor and an irresistible golden finish. The beauty of this recipe lies in its simplicity: just a handful of fresh ingredients come together to create a main course that feels restaurant-worthy yet is so easy to make in your own kitchen. Panko Crusted Salmon is sure to become a regular favorite in your rotation!

Panko Crusted Salmon Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Panko Crusted Salmon is refreshingly short but each item brings something essential to the table. These pantry staples and fresh add-ins create the perfect crust and elevate the natural flavors of the salmon fillets underneath — each ingredient really earns its place!

Panko: This Japanese-style breadcrumb creates the ultimate crispy topping that doesn’t get soggy during baking.
Butter: Softened butter binds the crust together and adds rich flavor and golden color to the bake.
Kosher salt: Gives the right level of seasoning and enhances the fish’s natural taste.
Black pepper: Adds a gentle kick of spice that balances the dish.
Fresh parsley: Chopped parsley brings freshness and a pop of bright green color to your crust.
Fresh garlic: Minced garlic infuses the topping with savory depth and aromatics.
Dijon mustard: This little spoonful adds tang and complexity, making the crust stand out.
Garlic powder: A pinch intensifies the garlicky flavor without overpowering.
Onion powder: Adds subtle sweetness and umami undertones.
Salmon fillets: The star of the show — opt for cuts about 1 inch thick for the juiciest result.
Optional: Melted butter (for drizzling): Gives a glossy, decadent finish to each serving.

How to Make Panko Crusted Salmon

Step 1: Prep the Oven

Start by preheating your oven to 415 degrees F. Using a high temperature lets the salmon cook through while the panko crisps up dramatically. Give your salmon fillets a quick check for any stray bones, then set them aside while you prepare the coating. Lining your baking dish with parchment paper also makes cleanup a breeze!

Step 2: Mix the Panko Crust

In a medium bowl, combine the panko, room-temperature butter, kosher salt, black pepper, parsley, minced garlic, Dijon mustard, garlic powder, and onion powder. The trick here is to use a fork to mash the butter and mix everything evenly. The finished mixture should resemble damp sand and it’ll smell absolutely incredible — earthy, garlicky, and buttery.

Step 3: Layer on the Salmon

Place your salmon fillets skin-side down in a deep baking dish or a parchment-lined baking sheet. Now, scoop generous amounts of the panko mixture onto the top of each fillet and gently press it down so it sticks and creates a thick, even layer. Make sure the edges are covered; you want every bite to have that beautiful, savory crunch you expect from a good Panko Crusted Salmon.

Step 4: Bake to Perfection

Nestle your baking dish onto the middle rack and leave the salmon uncovered. Depending on your oven and the thickness of the fillets, bake for 20 to 25 minutes, or until the salmon registers 140 degrees F at its thickest point. The top will be gloriously golden and crisp, the inside juicy and just cooked through. Don’t hesitate to use a thermometer for perfect, tender results every time!

Step 5: Let It Rest and Serve

Once the salmon is baked, take it out of the oven and let it rest for five minutes — this helps all those delicious juices redistribute, keeping your fish moist. For an extra hit of luxury, drizzle each fillet with a little melted butter right before serving. Trust me, this is the touch that makes your Panko Crusted Salmon truly unforgettable.

How to Serve Panko Crusted Salmon

Garnishes

A sprinkle of freshly chopped parsley or a scatter of microgreens on top brings a touch of color and freshness that brightens up the plate. For extra flair (and a hint of zing), add a few lemon wedges on the side. The citrus ties everything together, making each bite pop with flavor and balancing the rich crust beautifully.

Side Dishes

Panko Crusted Salmon is sensational with a side of roasted broccolini or asparagus, soaking up the flavors while offering crisp-tender bites. If you want a heartier meal, serve it with wild rice or a garlicky mashed potato — both soak up the juices and extra melted butter wonderfully. A light green salad tossed with a tangy vinaigrette cuts through the richness and rounds out the meal.

Creative Ways to Present

If you want to get playful with your presentation, try serving the salmon over a vibrant beet or carrot puree for an eye-catching color contrast. Mini fillet portions can also become elegant hors d’oeuvres for a party, garnished with microherbs. Another favorite is to gently flake cooled Panko Crusted Salmon over a bowl of herbed grain salad — it’s a fresh, modern twist for a picnic or brunch.

Make Ahead and Storage

Storing Leftovers

Leftover Panko Crusted Salmon keeps well in the fridge for up to two days. Store the fillets in an airtight container, and if possible, keep the crust facing up — this helps maintain its crispy texture. It’s delicious cold or gently warmed, so don’t let any go to waste!

Freezing

If you want to freeze leftovers, place the cooled salmon on a baking sheet to flash-freeze (so the topping stays intact), then transfer to a freezer-safe container or bag. Frozen, it will last up to two months. Just be aware the crust may lose some crunch, but the flavor remains fantastic.

Reheating

For best results, reheat Panko Crusted Salmon uncovered in a 350 degree F oven for about 10–12 minutes, until hot throughout and the topping has crisped back up. If you’re short on time, a toaster oven is perfect for reviving that crunch. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I use another fish instead of salmon?

Absolutely! Panko Crusted Salmon is a classic, but you can also use halibut, cod, or even trout. Be sure to adjust the baking time according to the thickness of your chosen fish to avoid overcooking.

What if I don’t have fresh parsley?

No worries! You can swap fresh parsley for dried parsley—use about one-third the amount, since dried herbs are more concentrated. Or, try fresh dill or chives for a subtle change in flavor.

Can I make the panko topping ahead?

Yes, the panko mixture can be made several hours in advance and stored, covered, in the refrigerator. When you’re ready to cook, take it out and let it sit at room temperature for a few minutes so it spreads easily over the salmon.

Is this recipe gluten-free?

Traditional panko is made from wheat, but gluten-free panko is available in most grocery stores. Just substitute it directly, and your Panko Crusted Salmon will be just as delicious!

How do I know if the salmon is done?

The best way is to use an instant-read thermometer—look for 140 degrees F at the thickest part of the fillet. The salmon should flake easily with a fork and turn opaque, not translucent.

Final Thoughts

Panko Crusted Salmon is one of those recipes you’ll want to make again and again — the perfect marriage of simple prep and truly special results. If you’re ready for a dinner that feels both effortless and impressive, give it a try and see just how quickly it disappears from your table!

Panko Crusted Salmon Recipe

★★★★★

5.2 from 19 reviews

Author: lina
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

This Panko Crusted Salmon recipe is a delightful way to enjoy tender, flaky salmon with a crispy coating. The buttery panko topping adds a perfect crunch to each bite, complementing the richness of the fish. A simple yet flavorful dish that is sure to impress your guests!

Instructions

Prep: Preheat oven to 415 degrees F.
Panko Mixture: In a mixing bowl, combine all panko mixture ingredients. Use a fork to break apart butter and combine.
Prep Salmon: Place salmon fillets in a deep baking dish. Add a generous layer of the panko mixture on top of each piece of salmon.
Bake: Place salmon in the oven, middle rack and uncovered, for 20-25 minutes or until an internal thermometer reaches 140 degrees F at the thickest part.
Rest + Serve: Remove salmon from oven and let rest for 5 minutes. Serve with additional melted butter drizzled over top along with roasted broccolini and wild rice.