This Panko Crusted Salmon is coated in a lemony garlic mayonnaise and baked with a crispy panko-parmesan crust. Every bite of this seafood dish is scrumptious!
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Panko Crusted Salmon Recipe Details
I love this Panko Crusted Salmon because it requires very little prep time and looks so fancy! The flavors and crust make it a real crowd-pleaser.
- TASTE: The garlic lemon marinade gives this salmon so much flavor, and the Parmesan in the crust provides a cheesy, nutty taste that’s divine.
- TEXTURE: The salmon is beautifully flaky with a perfect crust. Panko breadcrumbs are the best for this.
- TIME: This recipe only takes 30 minutes! It’s perfect for weeknight dinners or busy nights.
- EASE: This Panko Crusted Salmon is so simple and easy. The marinade and crust are made with just a few basic ingredients, and baking it takes no effort at all.
What You’ll Need
- Salmon: King or pink salmon fillet (preferbaly skin removed)
- Marinade: make sure to use fresh lemon juice and not the stuff in a bottle.
- Crust: Panko bread crumbs are a prefered. Plain breadcrumbs will work, but won’t give as much crunchy texture.
How to Make Panko Crusted Salmon
- Make the marinade. Combine the mayonnaise, sour cream, lemon juice, and garlic in a small bowl.
- Season the fillets. Season each salmon fillet with salt and pepper to taste. Then transfer the salmon to a rimmed baking sheet lined with foil.
- Add the marinade on top. Spread the mayonnaise and sour cream mixture on top of each fish fillet.
Pro Tip: Making and applying the marinade can be done hours ahead of time if you store the fillets in the fridge until you’re ready to bread and bake.
- Make the breading. Then, in a bowl, combine the panko bread crumbs, Parmesan cheese, dried dill, and melted butter.
- Top the salmon with the breading. Evenly sprinkle the breadcrumb mixture over the mayonnaise on each salmon fillet.
- Bake the salmon. Now place the salmon in the oven and bake at 400 degrees Fahrenheit for 15-20 minutes. Or until the internal temperature of the salmon is at least 145 degrees Fahrenheit.
- Serving a crowd– This can be made with a whole salmon fillet instead of small fillet cuts for a larger group. Note that the bake time will be slightly longer.
- Make the marinade and breading in advance– The mayonnaise mixture can be made and slathered on earlier. Prep the breading and store it until you’re ready to bread and bake.
- Bake time– If the salmon is cold out of the fridge, it may take longer to bake. You can let it sit on the counter for a few minutes to come to room temperature if you like.
- Internal temperature– The best way to check if the salmon is done cooking is by inserting an instant-read thermometer into the fish. It should read about 145 degrees Fahrenheit.
Add-ins and Substitutions
- Substitute regular breadcrumbs- If you don’t have Panko, you can also make this recipe with regular breadcrumbs. The crust will just not be as crunchy.
- Add dijon mustard- In addition to the mayo, or instead of it, you can add dijon mustard for a tangier marinade.
- Substitute gluten-free Panko- This is an easy way to make this recipe gluten-free. You can find it in the grocery store, or make your own gluten-free breadcrumbs.
- Make it in an air fryer- You can also make this Panko Crusted Salmon in the air fryer. Set it for 350 degrees Fahrenheit and cook it for 7-9 minutes. Check the internal temperature for doneness.
Yes, this recipe can be made with skin-on salmon. Cook the fillets with the skin side down, with the marinade and breading on the skinless side.
If your salmon fillet is mushy, it might be because it was frozen. The liquid in the fish froze into ice crystals, which then melted to create slightly mushy salmon flesh. As long as the fish does not smell off and is not old, this is nothing to worry about and can still be used.
This Panko Crusted Salmon has versatile flavors that can be added to almost any meal. Here are some delicious ways to serve it.
- Vegetables: This salmon will taste delicious plated with Perfect Air fryer Asparagus, Bacon Green Beans, Brussels Sprouts, and Eggplant Roll-ups.
- Salad: Serve it alongside Tri Color Pasta Salad (VIDEO), Spinach Pomegranate Salad, or Best Broccoli Cranberry Salad.
- Grains/Potatoes: This Panko Crusted Salmon goes great with Scalloped Potatoes, Wild Brown Rice, and Garlicky Israeli Couscous.
- Pastas: Serve this salmon on top or to the side of Creamy Mushroom and Spinach Gnocchi, Cheesy Baked Orzo , or Easy Pasta Primavera.
Make This Panko Crusted Salmon in Advance
Make ahead: Make the panko crust and marinade a few hours or a day in advance. Then, whenever you’re ready to bake the salmon, spread the marinade on, add the panko mixture on top, and pop the salmon in the oven.
Storing: You can store this Panko Crusted Salmon in an airtight container in the refrigerator for up to 5 days. Reheat it in the oven to keep the crust crunchy.
Freeze: You can freeze this salmon in an airtight container for up to 3 months. Allow it to thaw in the fridge, then reheat it in the oven until warmed through.
More Tasty Seafood Dishes!
Full Recipe Instructions
Panko Crusted Salmon
- Combine 3 Tbsp of mayonnaise, 3 Tbsp sour cream, 1 Tbsp lemon juice, and 1 pressed garlic clove in a small bowl and set aside.
- Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
- Spread the mayonnaise mixture on top of each fillet.
- Evenly spread the bread crumb mixture over the mayonnaise on each salmon fillet. Bake at 400 degrees Fahrenheit for 15-20 minutes. Cooking time may vary depending on the thickness of the fillet. Always make sure that your salmon reaches an internal temperature of at leasrt 145 degrees Fahrenhiet.
- Serving a crowd– This can be made with a whole salmon fillet instead of small fillet cuts. The bake time will be longer though.
- Make-ahead– the mayonnaise mixture can be slathered on hours before topping with the crust and baking.
- Bake time– If the salmon is cold out of the fridge, it may take longer to bake.
This recipe was originally posted on Dec 13, 2017, we’ve tweaked it a bit since then.