Crispy Panko Crusted Salmon (Printable Version)
Tender salmon fillets baked with a golden, crispy panko, herb, and lemon topping for a flavorful finish.
# Ingredients Required:
→ Panko Crust
01 -
120 ml panko bread crumbs
02 -
15 ml fresh parsley, minced
03 -
5 ml grated lemon zest
04 -
2.5 ml garlic powder
05 -
approximately 2.5 ml sea salt or kosher salt
06 -
approximately 1.25 ml freshly ground black pepper
→ Salmon
07 -
4 skinless salmon fillets, each 170-227 grams
08 -
30-45 ml olive oil or melted butter
09 -
Lemon wedges or slices for serving
# Guide to Cooking:
01 -
Position the oven rack in the upper-middle and preheat to 204°C. Lightly grease a baking dish with cooking spray or oil, or line a baking sheet with parchment paper or aluminum foil and coat with oil for easy cleanup.
02 -
In a small bowl, mix panko bread crumbs, minced parsley, grated lemon zest, garlic powder, salt, and black pepper until evenly combined. Set aside.
03 -
Pat the salmon fillets dry with paper towels and arrange them on the prepared baking surface. Brush each fillet generously on all sides with olive oil or melted butter. Season with salt and pepper to taste.
04 -
Spoon the panko mixture evenly over each salmon fillet, pressing gently to adhere the crumbs to the surface.
05 -
Bake uncovered for 12 to 15 minutes, or until the fish flakes easily with a fork and is cooked through while maintaining a slight pink center. Cooking time may vary based on fillet thickness and preferred doneness.
06 -
Remove from oven and serve immediately accompanied by fresh lemon wedges or slices.
# Extra Suggestions:
01 -
For thinner fillets, reduce baking time to prevent overcooking. A slight pink center ensures moistness.