The panko adds a crunchy topping to the moist salmon for wonderful texture! But do you even notice sometimes your breading isn’t brown when your fish is done due to the short cooking time? We have got your fix!
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. ) 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).
How to make Panko Crusted Salmon and the
Secret to Perfectly Browned Crumbs!
So easy! 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….
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….
To perfectly browned bites!
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This crunchy on the outside, tender on the inside salmon recipe will become your new favorite!
- 6 oz Salmon Fillets - about 4-6 per serving
- 1/3 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
- in *heat non stick skillet over medium high heat until hot - pour Panko Crumbs. Stir constantly until lightly brown. Cool before using.
- Preheat oven to 425 degrees
- In small bowl, combine crumbs, chopped parsley, olive oil, lemon zest, salt and pepper.
- Line baking pan with foil for easy clean up.
- Place salmon on foil.
- Brush Dijon on salmon fillets - be liberal, the crumbs will stick to this.
- Top with heaping tablespoons of crumb mixure and press down slightly so they stick to the salmon.
- Bake for 12-15 minutes depending on thickness of salmon (when you press on the salmon it should feel firm - careful not to overcook!)
- Serve with sliced lemon if desired.