Panko-Crusted Salmon will quickly become your go-to recipe when you’re craving an easy seafood main dish. It’s simple to season a salmon fillet with mustard, top with a Parmesan-panko mixture, and bake in the oven. This crispy and flaky fish is the perfect dinner for a busy weeknight or when entertaining guests.

A filet of salmon and asparagus are served with a fork.

BEST Baked Panko Salmon Recipe

Just when I thought I could not possibly love salmon more than this Air Fryer Salmon recipe, this Panko Crusted Salmon entered my life.

The tender and flaky salmon was already a given in the number of recipes I have tried and perfected. (Like this Lemon & Dill Salmon or this Lemon Garlic Salmon.)

Garlicky and lemon notes were also pretty common as these are incredible flavors to pair with this slightly heartier red fish.

But the best part? The panko breadcrumb coating.

It gives the dish a crunchy texture that pairs so perfectly with the soft fish. Also, baking it in the oven covered during the first part of cooking ensures the fish gets all of the way cooked through. Then, removing the foil at the end allows heat to circulate around the Panko crumb topping so it can get that crisp bite.

So, to sum it up, this panko-crusted salmon is FULL of flavor. But, it also has the absolute BEST texture of any other salmon recipe you’ve ever tried. This makes it an incredible dish to serve up for guests, even those that might not be a fan of salmon.

Also, it’s so secretly easy to make that you can whip it up on busy weeknights in less than 30 minutes!

Salmon, breadcrumbs, herbs, mustard, and spices are the ingredients for this dish.

Ingredients

The simple ingredients you need to make this easy salmon recipe include:

  • Salmon. Just about any type of salmon will work here. If you’ve never tried Verlasso, grab it if you can. It is sustainably raised and a great balance of healthy and flavor. If possible, always choose fresh salmon over frozen.
  • Mustard. Dijon mustard is the best choice for a subtly sweet yet potent mustard flavor. However, yellow will work in a pinch.
  • Panko breadcrumbs. Be sure to get plain, unseasoned breadcrumbs. Grab a gluten-free version if needed.
  • Parmesan cheese. You’ll need some grated cheese to mix with the breadcrumbs. You can shred your own or buy it pre-shredded at the store.
  • Garlic. Fresh, minced garlic is essential for that rich flavor you want in this dish. While you can sub in garlic powder, it is not recommended.
  • Fresh herbs. Both parsley and dill take this dish over the top. Finely chop these herbs.
  • Butter. Melted butter is drizzled over the breadcrumb mixture for a crispy texture.
  • Lemon. Both lemon zest and lemon juice add a fresh pop of flavor to this meal.

How to Make Panko-Crusted Salmon

Below, you’ll find the basic steps for making panko-crusted salmon:

Prep the Salmon

Preheat the oven to 425℉. A hot oven is essential to cook the salmon quickly and get a crusty topping.

Cut the salmon into 5- to 6-ounce portions; you should get four total. Be sure to leave the skin on.

Place the salmon pieces skin side down on a baking dish misted with non-stick cooking spray. Keep them at least ½ inch apart so they cook evenly.

Spread mustard over each filet with a pastry brush, then sprinkle with a ¼ teaspoon of salt and a ¼ teaspoon black pepper.

Make the Panko Mixture

Add the panko breadcrumbs, Parmesan cheese, garlic, parsley, dill, lemon zest, ½ teaspoon salt, and ½ teaspoon black pepper to a medium bowl.

Pour the melted butter over the mixture and gently toss with a fork.

Top with Coating

Sprinkle about ¼ cup of the coating over the top of the fillets. Use your fingers to carefully press the mixture into the pieces on top of the mustard.

It’s okay if some falls off, but try to keep the mixture even over the entire fillet.

Bake in the Oven

Cover the baking dish with aluminum foil. Try to keep the sheet from touching the top of the salmon pieces.

Bake in the preheated oven for 12-14 minutes.

Then, remove the foil covering and bake an additional 4 to 5 minutes. This step ensures a crispy topping.

The cooking time varies depending on the thickness of the salmon pieces. It is done when the salmon flakes easily with a fork or the internal temperature reaches 145℉.

For the best results, serve with some fresh lemon zest and a squeeze of lemon juice. Or, you can set some lemon wedges on the side.

Meal Prep and Storage

  • How to prep ahead of time: You can cut the salmon and make the panko bread topping the day before you cook this dish.
  • How to store: You can keep leftover salmon in an airtight container in the fridge for up to 2-3 days.
  • How to freeze: While you can freeze this salmon dish for up to 4 to 6 months, it isn’t recommended as the texture will change.
  • How to reheat: The best way to warm salmon back up is in the oven. You can also use an air fryer or a microwave.

How long to bake Panko crusted salmon?

Panko-crusted salmon is an easy dinner that takes less than 30 minutes to bake. Start off by baking the prepared fish covered in foil for 12 to 14 minutes, then remove the foil and bake another 4 to 5 minutes.

Is salmon good for you?

For those wondering if salmon is good for you, the answer is yes! Thankfully, this lean and flavorful fish is rich in protein, vitamin B12, and healthy fats. You can enjoy this fish in a variety of ways and feel good eating it.

Four salmon filets with panko breadcrumbs on top are spread on a serving dish.

Dietary Modifications

The recipe you’ll find below is already low-fat as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Gluten-free: Be sure to get gluten-free breadcrumbs.
  • Dairy-free: Opt for a dairy-free version of butter and Parmesan cheese.

Expert Tips and Tricks

  • Leave it on. You do not need to remove the skin before baking this fish.
  • Keep it even. Cut the salmon fillet into similarly-sized pieces so they cook at a similar rate.
  • Save time. Buy pre-shredded Parmesan cheese at the store rather than shred your own.
  • Nice and hot. A preheated oven is essential for an evenly cooked fish yet crispy topping in this dish.
  • Don’t wait. Salmon, like most fish, is best enjoyed immediately.
A fork digs into a filet of salmon coated with panko breadcrumbs.

What to Serve with Panko Crusted Salmon

You’ll find that just about any side goes perfectly with this healthy salmon recipe. These are some of my personal favorites for the best weeknight meal.

Green Beans Almondine, Air Fryer Green Beans, and Sautéed Green Beans are delicious and healthy side options.

Other great green options are Roasted Asparagus, Honey Roasted Broccoli, or Air Fryer Asparagus.

You can also go with Air Fryer Carrots, Crispy Smashed Brussels Sprouts, Crispy Potato Wedges, or Oven-Roasted Cauliflower.

More Salmon Recipes

Salmon is such a healthy protein, and thankfully there are so many ways to prepare it.

Teriyaki Glazed Salmon, Honey Sriracha Salmon, and Salmon Curry are so full of flavor.

Salmon Piccata and Blackened Salmon are surprisingly easy to make.

Or, try these Salmon Burgers or Smoked Salmon Dip for a change.

Tap stars to rate!

5 from 2 votes

Panko Crusted Salmon Recipe

Panko Crusted Salmon will quickly become your go-to recipe when you're craving an easy seafood main dish. It's simple to season a salmon filet with mustard, top with a Parmesan-Panko mixture, and bake in the oven.
Yield 4 filets
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients 

  • 1 ¼-1 ½ lbs. salmon
  • 2 tsp. Dijon mustard
  • ½ cup Panko breadcrumbs gluten-free, if needed
  • ¼ cup Parmesan cheese grated
  • 2 cloves garlic finely minced
  • 1 Tbsp. parsley fresh, finely chopped
  • 1 Tbsp. dill fresh, finely chopped
  • 1 tsp. lemon zest
  • ¾ tsp. salt divided
  • ¾ tsp. black pepper divided
  • 2 Tbsp. butter melted
  • Lemon juice for serving

Instructions 

  • Preheat the oven to 425 degrees.
  • Cut salmon into four 5 to 6-ounce portions leaving the skin intact. Place in a 13 x 9-inch baking dish at least ½-inch apart that has been sprayed with non-stick cooking spray.
  • Using a pastry brush, spread mustard over the filets and sprinkle with ¼ tsp. salt and ¼ tsp. black pepper.
  • In a medium-sized bowl mix together the Panko breadcrumbs, Parmesan cheese, garlic, parsley, dill, lemon zest, ½ tsp. salt, and ½ tsp.black pepper. Pour the melted butter over all of the crumbs and toss until they're well coated.
  • Sprinkle ¼ cup of the coating over each filet, pressing it into the fish slightly. Cover the baking dish with foil.
  • Bake for 12-14 minutes, covered, remove the foil, then bake an additional 4-5 minutes, uncovered.
  • Serve immediately with additional lemon zest, parsley, and a squeeze of lemon juice if desired. Enjoy!

Tap stars to rate!

5 from 2 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can cut the salmon and make the Panko bread topping the day before you cook this dish.
  • How to store: You can keep leftover salmon in an airtight container in the fridge for up to 2 days.
  • How to freeze: While you can freeze salmon for up to 4 to 6 months, it isn’t recommended as the texture will change.
  • How to reheat: The best way to warm salmon back up is in the oven. You can also use an air fryer or a microwave.

Nutrition

Calories: 318kcal, Carbohydrates: 8g, Protein: 32g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 98mg, Sodium: 655mg, Potassium: 789mg, Fiber: 1g, Sugar: 1g, Vitamin A: 894IU, Vitamin C: 10mg, Calcium: 130mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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