We’re famous for our salmon recipes, and we have another great one to add to your salmon repertoire! A simple but flavorful coating of panko crumbs, herbs, and lemon zest coat a perfectly cooked piece of salmon. The result? A restaurant quality meal perfect for any dinner at home, or special occasion.

Ingredients for Panko Crusted Salmon:

Salmon.
- My favorite is Atlantic, but any type will work. Sockeye is my second favorite. Costco and Sprouts have the best store-bought salmon in my opinion.
Panko Crumbs
- Also known as Japanese Bread Crumbs. Be sure to use panko vs. breadcrumbs for its crunchy texture.
Fresh Herbs
- I use whatever I have in my garden- for this recipe, I used Rosemary, Oregano, and Parsley. Chop them fine for added flavor & perfectly infused panko crumbs.
Lemon Juice & Zest
- 1 lemon should yield enough for this entire recipe. Use 2 if you’re using very small lemons.
Granulated Garlic
Salt
- Dial back on the salt if you’re using salted butter.
Pepper
Butter
- The butter is our secret ingredient- it helps keep the panko crumbs together to form a crust, and also helps them brown in the oven. Olive oil will also work in a pinch (try a flavored olive oil like Lemon or Rosemary for added flavor!).

The first step is to preheat your oven to 400 degrees fahrenheit. In a small bowl, mix panko crumbs, fresh herbs, granulated garlic, salt, pepper, and lemon zest. Stir well to combine.

Butter is the key to perfectly toasted Panko Crumbs!

The next step, is to add both the butter and the lemon juice. It’s important to mix the dry ingredients first- the herbs have a tendency to clump together if you don’t mix them with the dry panko crumbs first. Add the butter, lemon juice, and stir with a fork until it reaches a wet sand consistency.

Fully Coat the Salmon in Panko Crumbs

There are 2 ways to coat salmon with panko crumbs. 1) With your hands 2) place the panko crumbs onto plastic wrap and then place the salmon on top, face side down. I prefer the second way for a couple reasons, mostly because it seems to create the most even crust, but also allows you press the panko crumbs into the salmon, giving a better ‘seal’.

Once the salmon has been coated, place it on a sheet pan lined with foil and sprayed with nonstick spray.

Bake for 15-20 minutes, or until thickest part of salmon is 135 degrees Fahrenheit, keeping an eye on salmon temperature to ensure it does not overcook. Remove from oven at 135 degrees farenheit, allowing salmon to rest and come up to 145 degrees Fahrenheit during resting period.

By cooking salmon to a temperature of 135 degrees Fahrenheit and letting it come up to 145 degrees farenheit outside of the oven, you’re letting the fish cook completely, without it becoming dry and overdone. The end result is perfect, buttery, melt in your mouth salmon!

I love serving this salmon dinner with rice pilaf, corn on the cob, or broccoli rice & cheese casserole!

I hope you love this recipe as much as I do! – Rachel

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