Panko Crusted Salmon

Panko Crusted Salmon is an easy and healthy salmon recipe ready in under 20 minutes! Baked salmon topped with a crunchy, flavorful parmesan and panko crust…yum yum yum! You might also see this dish called panko baked salmon or panko breaded salmon– it’s the same crispy, garlicky crust, same tender salmon fillets underneath.

It’s the kind of recipe you want to keep at hand for busy evenings, since it’s definitely faster than running out for takeout or waiting on a pizza delivery (and way healthier too!). Because the crust is loaded with parmesan, some people call it parmesan crusted salmon – whatever name you know it by, it’s the same golden, crunchy topping we’re making today.

Why I Love This Panko Crusted Salmon Recipe

Happy New Year, friends!

I wanted to kick off New Year with a healthy yet super delicious dish that my husband and I make frequently and enjoy very much every single time we do.

It’s one of our go-to meals when we want something quick and easy, can be made with almost everything we have at hand, yet still fairly healthy.

Oh heyyy, Panko Crusted Salmon!

If you like that meals that are healthy, easy and also delicious, check out Healthy Turkey Chili, Chicken Lo Mein, Asian Salmon Salad with Ginger Soy Dressing, Chili Lime Shrimp with Avocado Crema and Panko Baked Chicken. These are some of my other favorites from the blog! 🙂

This Salmon recipe is juicy, moist (not dry at all! And oh you betcha I will show you how to make that happen!) and flavorful, then topped with a nice crunchy layer of Panko and parmesan crust that is nice and garlicky.

There’s nothing basic about this recipe, yet when you make it, it feels very basic. In other words, it is SUPER EASY. And quick. And with minimal ingredients.

So here’s what actually works, and what doesn’t, when you’re making panko crusted salmon at home. Fresh salmon fillets work best – they crisp up nicely and stay moist. Frozen salmon that isn’t fully thawed and dried off doesn’t work nearly as well, because the extra moisture keeps the panko mixture from getting crunchy. Panko breadcrumbs work better than regular breadcrumbs for that shatter-crisp texture, though traditional breadcrumbs will do in a pinch. Dried herbs work fine in the crust, but fresh herbs (dill especially) bring even more flavor if you have them. And the one thing that really doesn’t work? Overbaking. Salmon goes from perfectly juicy to dry and sad in just a few extra minutes in a hot oven, so keeping an eye on it is everything.

It doesn’t get better than this, really…

Ingredients

Made with pantry-friendly ingredients, here is what you need for this Panko Salmon recipe:

• Salmon: It’s the most important ingredient in this recipe, so getting a fresh, good quality piece of salmon (or salmon fillets, if that’s what your store carries) will make or break this dish! I always try to avoid frozen salmon and get fresh. If your grocery store has a seafood counter, that’s the best place to go for the freshest piece of salmon. Either farm-raised or wild-caught salmon works for this – I’ve used both and they taste delicious either way. The salmon in these photos is wild-caught, which is usually a bit brighter red in color.
• Panko breadcrumbs: Basically Japanese-style breadcrumbs, used for things like frying tempura shrimp. They’re easily available in any mainstream grocery store, almost always shelved right next to regular breadcrumbs.
• Grated parmesan: Use good quality parmesan cheese – it makes a big difference. Refrigerated parmesan is always better tasting than the shelf-stable kind.
• Dill: I use dried dill, but if you have fresh, those are even better – it carries even more flavor.
• Garlic powder: Adds savory depth to the crust without any chopping.
• Salted butter: I like to use salted instead of unsalted because the salt in it helps open up the flavor of the whole dish.
• Salt: Some goes on the fish itself, and some goes into the crust.
• Black pepper: For a little bite.
• Olive oil: Used to lightly grease the foil so the salmon doesn’t stick as it bakes.

How to make panko crusted salmon

Step 1: Prep The Salmon

Preheat your oven to 425℉ while you prep everything else.

Start off with a large piece of salmon. You can cut it into smaller pieces, but I personally find it easiest to bake the whole salmon and then cut it into smaller pieces when serving.

If you’re working with individual salmon fillets instead of one large piece, that works great too, just keep a closer eye on the bake time. Smaller fillets tend to cook a little faster.

Pssst: This also makes preparing it one step easier. 😉

Pat dry salmon and then place it on a large piece of greased aluminum foil, then scrunch up the foil around the salmon so it traps the juices that form during baking.

If using skin-on salmon, place it skin side down.

Sprinkle top of the salmon with salt and black pepper.

Step 2: Make The Garlic Panko Mixture

Then prepare the panko breadcrumb mixture.

The panko mixture is made with:

• Panko breadcrumbs
• Grated parmesan cheese
• Garlic powder
• Dill
• A pinch of salt
• Salted butter

Combine all the ingredients in a small bowl.

When combined, the mixture will look crumbly and slightly stick together in little clumps.

Step 3: Top The Salmon With Panko

Sprinkle the crumbly mixture on top of the salmon.

I’m using about 1.25-1.5 lbs of salmon, and that amount of panko was just right. If you’re using a piece of salmon larger than 2 lbs, or if you just prefer a thicker panko crust, I’d suggest doubling the mixture.

Keep in mind, the flavor is in the mixture!

(Want to switch things up? Try brushing a little dijon mustard on top of the salmon before adding the panko – see the Variations section below for that and a few other twists.)

Step 4: Bake The Salmon

After topping the salmon with the panko parmesan mixture, send it into the oven to bake!

I suggest baking it at 425℉ and checking at the 12-minute mark. Check the salmon with a meat thermometer, and if the thickest point has reached 145℉, it’s done and can be removed. If not, send it back into the oven to keep cooking.

Keep in mind that you want to pull the salmon out of the oven as close to the 145℉ mark as possible. Avoid letting it cook too long and rise far above that mark, because salmon gets drier the longer it cooks.

Our goal is a juicy, moist piece of salmon that’s perfectly cooked, so check the oven frequently once the internal temperature is getting close to 145℉, and pull it out as soon as it crosses that mark.

If you don’t have a thermometer handy, the salmon should also flake easily with a fork once it’s done. I always double-check with a thermometer to be sure.

Step 5: Garnish And Serve

Once salmon is done, garnish with some parsley if you’d like. If not, serve it as is!

All this is ready before you know it…in just about 20 minutes!

Whenever we want a quick and simple meal, salmon is one of the proteins we turn to because it cooks really quickly. In fact, if you cook it too long, it’s no longer tasty!

There’s nothing more satisfying than a quick and easy meal that’s also super yummy!

Variations For Panko Crusted Salmon

Panko Crusted Salmon is easy to switch up depending on what you have on hand or what you’re craving. Here are a few of my favorite ways to change it up:

• Parmesan crusted salmon: Skip the dill and garlic powder and double up on parmesan for an extra cheesy, golden crust – basically the classic parmesan crusted salmon version of this recipe.
• Dijon panko crust: Spread a thin layer of dijon mustard on top of the salmon, then press the panko mixture on top of the mustard layer. The mustard adds a tangy kick and helps the crust stick even better.
• Lemon herb crust: Stir a little lemon zest into the panko mixture and swap the dill for other fresh herbs like parsley, thyme, or rosemary for a brighter, herbier crust.
• Smoky panko crust: Add a pinch of paprika to the panko mixture for a subtle smoky flavor and a little extra color.
• Swap the protein: This same panko mixture works beautifully on other proteins too – try it on chicken (similar to my Panko Baked Chicken) or a firm white fish like cod, adjusting the bake time based on thickness.
• Creamy dijon wine sauce: For a fancier dinner, whisk together heavy cream, a splash of white wine, a spoonful of dijon mustard, and some minced shallots in a skillet or pan on the stovetop, then spoon the sauce over the baked salmon before serving.
• Sheet pan version: Add asparagus or another quick-cooking veggie to the same baking dish so it roasts alongside the salmon – dinner and a side, done in one pan.

Make Ahead, Storage, And Reheating

Make ahead: You can mix the panko mixture up to a day in advance and store it in the fridge in an airtight container – just give it a stir before topping the salmon.

Storage: Store leftover panko crusted salmon in an airtight container in the refrigerator for up to 3 days.

Freezer: Cooked salmon doesn’t freeze amazingly well, since the crust tends to get soggy once thawed, but if you need to, you can freeze it in an airtight container for up to 1 month and thaw overnight in the fridge before reheating. Raw salmon fillets also freeze well before cooking.

Reheating: Reheat in the oven or air fryer at around 350℉ just until warmed through – this helps the panko crust re-crisp a bit. Microwaving works in a pinch, but it will soften the crust.

What to serve with Panko Crusted Salmon

• Lemon Garlic Parmesan Pasta
• Roasted Zucchini
• Caramelized Onions Sautéed Green Beans
• Bruschetta Pasta Salad
• Mascarpone Mashed Potatoes
• Easy Mixed Vegetable Rice
• Kale and Brussels Sprouts Salad
• Honey Butter Rolls

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Other Salmon Recipes

• Orange Ginger Salmon and Noodles
• Teriyaki Glazed Salmon
• Garlic Butter Dill Salmon
• Miso Soy Glazed Salmon
• Baked Salmon Sushi Bowl
• Asian Salmon Salad with Ginger Soy Dressing