Panko-Crusted Salmon Delight
Crunchy panko and Parmesan blanket tender salmon with a zesty Dijon kick. An easy weeknight bake with big flavor.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb skin-on salmon fillet pat dry
- 1.5 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 0.75 cup panko breadcrumbs
- 0.25 cup finely grated Parmesan
- 0.25 cup chopped fresh parsley
- 2 tsp minced garlic
- 1 tsp lemon zest
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter, melted
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional
- 1 tbsp fresh lemon juice for finishing
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan with foil and lightly oil it.
- Pat salmon dry and set skin-side down on the pan. Season lightly with a pinch of the salt and pepper.
- Stir Dijon and mayonnaise together, then spread the mixture evenly over the top of the salmon.
- Combine panko, Parmesan, parsley, garlic, lemon zest, olive oil, melted butter, remaining salt, pepper, and red pepper flakes. Toss until crumbs are evenly moistened.
- Press the crumb mixture over the salmon to coat the top in an even layer.
- Bake until the crust is golden and the salmon flakes easily, about 12–14 minutes depending on thickness.
- Rest 2 minutes, then drizzle with lemon juice and serve warm.
Notes
Variation: Swap half the panko for crushed toasted almonds for a nuttier crunch. Try dill or chives instead of parsley. For extra crisp, broil for 30–60 seconds at the end, watching closely.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Rewarm in a 350°F oven until hot.
This recipe is an original creation inspired by classic Panko-Crusted Salmon Delight flavors. All ingredient ratios and instructions are independently developed.