Crispy Panko Crusted Salmon – Lemon Blossoms

Panko Crusted Salmon features tender and flaky salmon with a deliciously crunchy topping made with panko crumbs, garlic, fresh herbs and lemon zest. Oven baked to perfection, this mouthwatering panko salmon recipe is ideal for busy weeknights and fancy enough to be served on special occasions. 

How Does Panko-Crusted Salmon Taste?

Flavor Profile: This savory salmon dish combines the rich taste of tender and moist salmon filets with the crunchy texture, and fresh lemony-herb flavor of the crispy topping. Sink your fork through the well-balanced flavor and texture of this easy recipe.

What’s in Panko-Crusted Salmon?

Ingredients and Substitutions

• Salmon: There are different types of salmon available. Sockeye salmon, coho and King salmon are good options. Although I prefer skinless salmon, skin-on salmon can be used as well. I usually buy frozen salmon because the fresh salmon sold in most supermarkets is previously frozen. You can get individually portioned salmon fillets or a large piece of salmon – which you can cut up into individual pieces at home. I buy wild salmon when available.
• Panko Bread Crumbs: This ingredient gives the fish a uniquely crispy crunch. You can find panko in most grocery stores, right next to regular breadcrumbs. Gluten-free panko is also available however, the crumbs are quite large (coarse) which throws off the texture of the panko mixture. To solve this issue, you can crush the crumbs with a rolling pin (or a heavy skillet), or in a food processor (a few pulses will be enough).
• Parsley: Fresh parsley is a must! For better distribution mince the parsley or chop it very finely. Fresh dill or fresh thyme are good substitutions.
• Lemon Zest: I use a microplane to zest the lemon. The zest adds a nice concentrated citrus flavor to the crust. 
• Kosher Salt or Sea Salt: Finely grind. These are the type of salt I used the most. If using table salt, reduce the amount.

How to Make Panko Crusted Salmon Step by Step

1. Preheat the oven to 400ºF. If using a baking dish, coat it lightly with non-stick cooking spray or oil (I use olive oil). If using a rimmed baking sheet line it with parchment paper or aluminum foil for easy clean-up.
2. Combine panko breadcrumbs, parsley, lemon zest, garlic powder, salt, and black pepper  in a mixing bowl. 
3. Pat the fish dry with paper towels and place salmon skin-side down on the prepared baking sheet or baking dish.

1. Using a pastry brush, generously coat the salmon with olive oil or with melted butter on all sides and season with salt and pepper. 

1. Spread the panko breadcrumb mixture on top of the salmon and press it lightly so it adhere to the fish. 
2. Bake until the salmon flakes easily and is cooked through but still a bit pink in the middle. Remove from the oven and serve with lemon wedges.

Frequently Asked Questions

My Panko Breadcrumb Crust is Not Sticking to the Salmon, What Can I Do?

First, make sure you coat the fish with olive oil or melted butter. Don’t skip this step. Scoop the breadcrumb mixture on top of the fish and using your hands or a spatula, gently press it down so it sticks to the salmon.

Should you Bake Salmon Covered or Uncovered?

In this panko crusted salmon recipe, the fish is baked uncovered. This guarantees a nice golden brown crispy crust.

What Internal Temperature Should Salmon Be Cooked to?

Ideally wild salmon should be cooked until the internal temperature reaches 120ºF to 125ºF when checked with an instant-read meat thermometer. Farmed raised salmon is at it’s best when cooked until the internal temperature reaches 125ºF to 130ºF. That results in tender, juicy salmon with a nice pinkish center.

Note: According to the FDA salmon should be cooked to an internal temperature of 140ºF. which results in well-done fish.

Does the Salmon Need to Be Seared Before Baking?

No. Panko crusted salmon is oven baked and doesn’t need to be seared or pan fried.

What to Serve with Crispy Crusted Salmon?

Storing, Freezing, and Reheating Panko Crusted Salmon

Storage: Store leftover panko crusted salmon in an airtight container in the refrigerator for 1-2 days.

Freezing: While some salmon recipes freeze well, we caution against freezing this salmon crusted recipe as the texture and crispiness of the panko breadcrumb coating may not remain the same once frozen/thawed. 

Reheating: You can reheat leftover salmon in a pre-heated 350 degree oven until it is warmed through. If the crust seems to be browning too much, you can tent the fish with aluminum foil. You can also reheat in the microwave in small intervals until heated through.