Best Panko Crusted Salmon Recipes

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

PANKO CRUSTED SALMON

Steps:

• Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
• Combine Dijon mustard, mayo, and garlic.
• Heat 2 tablespoons olive oil in non stick sauté pan.
• Toss bread crumbs with olive oil and mix in parsley.
• Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
• Spread mayo mix on top of salmon filet.
• Press breadcrumbs into the mayo mix on the top of salmon.
• Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
• Serve and enjoy!

SAVORY PANKO-CRUSTED SALMON

Steps:

• Preheat oven to 425°F.
• Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
• In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
• Lightly coat a medium-sized baking pan with cooking spray.
• Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
• Bake for 8 to 9 minutes.
• Allow to cool slightly, serve and enjoy!

CRUNCHY PANKO-CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees.
• In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
• Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
• Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
• Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.

PANKO CRUSTED BUFFALO SALMON

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Place salmon fillet, skin side down, on cookie sheet. Brush with 2 tablespoons sauce. Sprinkle with bread crumbs, pressing to coat. Spray lightly with cooking spray.
• Bake 15 minutes or until crumbs are golden and fish is opaque. Cut salmon into 4 pieces (skin should slide off). Drizzle with extra Buffalo-style hot sauce, if desired.

PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD

Steps:

• For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.
• For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
• In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.

PANKO-CRUSTED SALMON ROLL WITH AVOCADO AND GRILLED MAITAKE VINAIGRETTE

Steps:

• Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning.

ZESTY PANKO-CRUSTED SALMON AND ASPARAGUS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with 1 tablespoon olive oil.
• In a medium bowl, mix together the zesty seasoning and bread crumbs. In a separate medium bowl, beat the eggs.
• Coat the salmon fillets in the egg, then the bread crumb mixture. Lay the salmon on the prepared baking sheet.
• In another medium bowl, toss the asparagus with 1 tablespoon of olive oil, the salt, and pepper. Lay asparagus beside the salmon. Drizzle everything with the remaining tablespoon olive oil, then season with more salt to taste.
• Bake for 10-12 minutes, until the salmon and asparagus are slightly golden. Switch the oven to broil and toast for 1-2 minutes until the breadcrumbs are a dark golden brown.
• Enjoy!

PANKO-CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet.
• Heat the vegetable oil over medium high heat in a 12 inch cast iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges

PANKO CRUSTED SALMON RECIPE - (4.4/5)

Steps:

• 1. Heat oven to 425. 2. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Slowly drizzle 2 tablespoons of olive oil into the mixture, tossing with a fork as you pour. 3. Place salmon fillets skin side down on a greased foil-lined baking sheet. Generously brush each fillet with Dijon mustard, then season with salt and pepper. Press enough of the panko mixture onto each fillet to completely cover the top. 4. Bake fillets for 15-25 minutes, depending on the thickness of your fillets. navywifecook.com