Panko Crusted Salmon and The Secret to Perfectly Browned Crumbs!

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyShare on Google+Email this to someone

Panko Crusted Salmon2


I am totally obsessed with Panko Crumbs lately.  This is the first of three recipes that I’ll be sharing over the next few weeks that include Panko.  I’ve been using them for years but I stumbled upon a new trick that has me falling in love all over again.  Drum roll please!  Pre-toast the crumbs!  It is so easy and makes such a difference… why didn’t I ever think of this before?   Have you ever had your Panko not brown (sounds like a tanning disorder..ewwww?)   Well I have and it isn’t pretty!  But with this method, you never have to worry about it again (say that in your best car salesman voice).

All you do is dump the crumbs  in a hot dry skillet – stir, stir, stir and right before your eyes…a miracle occurs – they get toasty beautiful brown!  This is best used for fast baking food, like fish or veggies.  I toast a big batch and keep them on hand so I can amaze myself on a regular basis. I am so easily amazed….

I must head back to my kitchen now and come up with more new and exciting things to do with my browned up Panko!  Whooo hooo!

Oh wait – I forgot to say how great this salmon recipe is…it’s really great!  No seriously it is…really, really great!

Food Photo Secrets:  Did you notice how my lemons are nakie?  No yellow rind?  I used them all on a big batch of Lemoncello last week – they took one for the team –  soaking away in Vodka – they are so happy right now….


4.7 from 3 reviews
Panko Crusted Salmon
  • 6 Salmon Fillets - about 4-6 oz per serving
  • ⅓ cup Dijon mustard
  • 2 cups *pre-toasted Panko Crumbs
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon zest
  • Salt and Pepper to taste
  • *heat non stick skillet over medium high heat until hot - pour in Panko Crumbs. Stir constantly until lightly brown. Cool before using.
  1. Preheat oven to 425 degrees
  2. In small bowl, combine crumbs, chopped parsley, olive oil, lemon zest, salt and pepper.
  3. Line baking pan with foil for easy clean up.
  4. Place salmon on foil.
  5. Brush Dijon on salmon fillets - be liberal, the crumbs will stick to this.
  6. Top with heaping tablespoons of crumb mixure and press down slightly so they stick to the salmon.
  7. Bake for 12-15 minutes depending on thickness of salmon (when you press on the salmon it should feel firm - careful not to overcook!)
  8. Serve with sliced lemon if desired.

Print Friendly

Other stuff thats yummy:


  1. Yum! This salmon looks awesome and I looooove you’re panko tip. I have a love/hate relationship with panko because I’ve had it a few times where it wasn’t quite toasted and it’s just…. not good. Glad I don’t have to worry about that anymore! 🙂

  2. Oh my Kathi does this sound like a winning dinner recipe! I love salmon, but can get a little bored with the plain ole’ pan seared version. Panko bread crumbs would really up the flavor and crunch factor! Great tip toasting the bread crumbs. Can’t wait to see what other panko recipes you have coming up!

  3. Thanks for the great panko tip! I hate it when they’re pale!

  4. Just want to chime in and say that the picture is GORGEOUS! Fine cuisine restaurant worthy!

  5. Cute food photo secret. 🙂 I love salmon and this super delicious. Once I stumbled onto panko last year I also became obsessed!

  6. Ahhh this looks DELICIOUS! I make a super similar recipe from Ina Garten (The Barefoot Contessa) and it’s on a regular rotation in my apartment :). And yes to panko! I’m totally obsessed with it as well and my last recipe I posted was actually panko-based. Great minds think alike haha!

  7. Hey, this looks really delicious. I also have recently learned to toast my panko first and it is great on chicken. Now I am going to try it on salmon. Thanks for sharing….great pictures! 🙂

  8. It looks fantastic. I’m going to have to try this recipe this weekend. We are having some friends over so I think this would be something they would all appreciate. Thanks!

  9. Denise Weir says:

    Great tip on the panko crumbs! I cannot wait to try this recipe. Have you made any watermelon salad lately?

  10. Jane Apsay says:

    hi Kathi!

    Is there a dijon mustard substitute you can recommend?

    • Hi Jane!
      The dijon provides some moisture and a little kick. If you simply don’t like dijon I think I’d try a little greek yogurt. It should help the crumbs adhere to the salmon and provide a little moisture but it’s fairly bland. Hey, did you cook the spaghetti squash for your friend? How was the wine?

  11. Salmon was fantastic!!!! Great tip on panko. Made it very crispy. Didn’t have Dijon so I used deli honey mustard which has a little kick. Can’t wait to try recipe with tilapia. Thanks!!

    • Hi Lisa – I’m so glad you liked it! I use those pre browned Panko’s on almost everything. You should try them on veggies like zucchini and mushrooms! I’ve been meaning to blog those forever.
      Thanks for stopping by!

  12. I’m about to try this for myself tonight since hubby is out of town. I too questioned the mustard, especially since I plan to use tilapia which has a much milder flavor. Has anyone considered using home-mayo? That should deliver all the moisture as well as some of the complimentary citrus flavors. I’ll try it and let you know. I’m also going to pan toast the panko which is such a good idea.

    • The mustard doesn’t add much flavor but I love Dijon so I have no problem with it. Mayo would work though. I make my own as well and don’t see a problem using it!

  13. I love this! Thanks *so much* for the pre-toasted panko trick! I just made a variation of it for Easter dinner–instead of Dijon mustard though I used homemade mayonnaise with dill and garlic (and served dill-garlic mayo on the side with the salmon). The whole family yummed it down (kids too). Always excited when I can make a recipe that meets with the whole family’s approval.

    • Wow thanks Molly for the great note! I just used that same recipe on Mahi last night and it was a winner. Mayo is a great sub for the dijon. Brilliant!


  1. […] It is so crunchy you’ll think it’s fried, but the best part is that it isn’t! […]

Leave a Comment


Rate this recipe: