Panko-crusted salmon is a delicious and easy-to-make dish that’s perfect for a weeknight dinner or a special occasion. The crispy panko coating adds a delightful crunch to the salmon while keeping the fish tender and juicy inside. A simple mixture of Dijon mustard, lemon juice, and garlic enhances the natural flavors of the salmon, making each bite burst with fresh, zesty goodness. This recipe pairs well with a variety of side dishes like roasted vegetables, mashed potatoes, or a light salad, making it a versatile and crowd-pleasing option.
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the salmon by patting the fillets dry with a paper towel. Season both sides with salt and pepper.
- Mix the coating: In a small bowl, combine the Dijon mustard, lemon juice, garlic, and olive oil. In a separate bowl, mix the panko breadcrumbs, Parmesan cheese, and fresh parsley (if using).
- Coat the salmon: Brush the Dijon mustard mixture generously over the top of each salmon fillet. Then, press the panko mixture on top of the mustard-coated salmon, ensuring an even layer of breadcrumbs.
- Bake the salmon: Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the panko topping is golden and crispy.
- Serve: Remove from the oven and serve the salmon with lemon wedges on the side. Enjoy with your favorite sides!