Oven Baked Panko Crusted Salmon

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oven baked panko crusted salmon recipe

From the stove top to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.

If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.

Oven Baked Panko Crusted Salmon
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • ⅔ cups panko bread crumbs
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon lemon zest (grated)
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable oil
  • 4 salmon fillets (about 1 pound - skin on)
  • 2 tablespoons Dijon mustard
  • Lemon wedges
  1. In a medium size bowl whisk together the panko bread crumbs, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  2. Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  3. Add the vegetable oil to a large oven proof skillet. (Cast iron is great for this) heat the oil over medium high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  4. Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant read thermometer to an internal temperature of 145F.) About 10 minutes.
  5. Serve hot with lemon wedges.

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