The panko adds a crunchy topping to the moist salmon for wonderful texture! Â But do you even notice sometimes your breading isn’t brown when your fish is done due to the short cooking time? Â 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!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!Â
Panko Crusted Salmon
Ingredients
- 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.
Instructions
- 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.
Can the panko be prepared the day or a few hours ahead of being baked on the salmon? Making the dish for a family gathering and might be a little crowded for oven realty in the kitchen the day of the event.
You sure could!
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!
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!
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!
Kathi
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?
Kathi
Great tip on the panko crumbs! I cannot wait to try this recipe. Have you made any watermelon salad lately?
Hi Denise! I did make your salad just the other night and it was fabulous! Hope all is well with you!
Kathi
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!
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! 🙂
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!
Thanks for the great panko tip! I hate it when they’re pale!
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!
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! 🙂
*your….. gah!
Oh please don’t worry about spell check with me…I can’t spell anything…I’m phonetic – it’s becoming quite popular 🙂