This recipe for Panko Crusted Salmon is one that I found through a fellow Instagram user. We collaborated on a recipe swap and I chose this recipe from buzzsupperclub’s Instagram feed.
It’s an Ina Garten recipe that was modified, so you know it’s good since Ina Garten makes amazing food. I asked for any recommended alterations to the Panko Crusted Salmon and I was told to add more lemon zest and red pepper flakes. I did both and added a little lemon juice too. Next time, and trust me this will be on repeat often in our household, I will add a little minced garlic or garlic powder as well because I love garlic.
This Panko Crusted Salmon was made in my oven without the use of the skillet that Ina Garten recommended in her recipe. I dried off both sides of the previously frozen Wild Caught Alaskan Salmon fillets and placed them on a sheet pan covered with aluminum foil that I had sprayed with cooking spray.
The salmon baked at 425 degrees Fahrenheit and the skin was fine for me after it came out of the oven. I don’t like to eat the skin, but if you prefer a crispy skin then start it out by cooking it on the skin side in a skillet with some oil for 3 – 4 minutes and then transfer it to a baking sheet to finish cooking in the oven. I baked my Panko Crusted Salmon a minute or two over because I forgot that the color of wild salmon is so bright, and I kept thinking it was under cooked. Don’t be like me. Carefully adjust the baking time to your preference for the level of doneness. Some people prefer the center a little less cooked.
I recommend serving this Panko Crusted Salmon on a bed of creamed potatoes and lightly seasoned sauteed spinach with lemon wedges on the side. I used my electric pressure cooker to make the potatoes in 8 minutes. You can find the recipe for my Mashed Potatoes by following the link.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates, follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
If using frozen salmon fillets thaw them. Line a baking sheet with aluminum foil and spray it well with cooking spray.
Preheat oven to 425 degrees Fahrenheit. Chop the parsley and zest and juice the lemon.
Pat the salmon fillets dry and lay them on the greased baking sheet. Spread a generous layer of Dijon Mustard over the top of each fillet and sprinkle each with a little salt and pepper.
In a bowl add the Panko breadcrumbs, lemon zest, lemon juice, optional red pepper flakes, chopped parsley ( I used 3 Tbsp. because I like a lot), 1/4 – 1/2 tsp. of salt and 1/4 – 1/2 tsp. of black pepper. Add the optional minced garlic or 1/4 – 1/2 tsp. of garlic powder. Mix everything together and then drizzle in the Olive Oil until the topping is evenly coated. Drop spoonfuls of the topping on the salmon filets and use the back of the spoon to press it in well over the entire surface.
Place the pan in the preheated oven and bake the salmon for 10 – 15 minutes depending on your personal preference for the level of doneness. Broil for 1 – 2 minutes if you prefer a very crispy topping.
Note * For crispy skin cook it in a skillet with a little oil, skin side down, for 3 -4 minutes and then finish it in the oven for 7 – 8 minutes or until the preferred level of doneness is reached