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Panko Crusted Salmon

A crispy, golden-coated salmon dish that combines tenderness with crunch, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets Rinsed and patted dry
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese Can be substituted with nutritional yeast for a lighter option
  • 2 tablespoons olive oil Drizzle over panko mixture
  • 1 tablespoon Dijon mustard Spread on salmon for flavor
  • 1 tablespoon lemon juice For added freshness
  • to taste Salt
  • to taste Pepper
  • for garnish Chopped parsley Adds a pop of color

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure a lovely, crispy finish.
  2. In a bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Drizzle in the olive oil and mix until moist and crumbly.
  3. Rinse the salmon fillets under cold water and pat them dry. Season both sides with salt and pepper.
  4. Spread a thin layer of Dijon mustard on the top of each salmon fillet using a spatula.
  5. Press the panko mixture onto the mustard-covered salmon fillets evenly.
Cooking
  1. Place the salmon fillets on a lined baking sheet and bake for about 12-15 minutes until the fish flakes easily and the topping is golden brown.
  2. Remove from the oven and sprinkle with chopped parsley. Serve immediately.

Notes

For optimal results, keep an eye on the salmon during the last few minutes of baking to avoid over-browning. Leftovers can be stored in an airtight container in the fridge for 2-3 days, or wrapped and frozen for up to a month. To reheat, place in the oven at 350°F (175°C) for 10 minutes.