Panko Crusted Salmon
Crispy panko crusted salmon baked right in the oven and ready within 30 minutes. The crust is spiced perfectly and ready to serve.
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Servings: 2 fillets
Ingredients
- 2 salmon fillets
- salt & pepper to taste
Panko crust
- 1/4 cup plain Japanese breadcrumbs
- 2 tablespoon butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- First, bring salmon out for about 30 minutes before cooking to allow the salmon to come up to room temperature a little.
- Preheat the oven to 375℉.
- In a small bowl mix together the ingredients for the panko crust. While the breadcrumbs absorb the butter season the salmon.
- Season the salmon with salt and black pepper. Note, there is salt in the breadcrumbs as well so not too heavy. Then, across the top spread dijon mustard or mayo across to help the crust stick.
- Next, pat the crust across the top of the salmon. There is enough panko crust to cover the tops of 2 salmon fillets or 3 small ones.
- Place the salmon on baking sheet and bake for 20-25 minutes. You want to the crust to be golden and brown.
- The salmon will cook perfectly and evenly by the time the crust browns.
- Lastly, allow the salmon to cool a bit before serving because the crusts will become crispier. Serve.
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