Panko Crusted Salmon Recipe 445
LEMON PANKO CRUSTED SALMON
I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
- Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 14.7 g, Cholesterol 73.2 mg, Fat 18.1 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 6.5 g, Sodium 348.3 mg, Sugar 0.1 g
SAVORY PANKO-CRUSTED SALMON
My hubby is always pleased when he comes home to discover these crispy gems are "what's for dinner". These salmon filets turn out moist and tender with a crispy, savory panko coating. Yum!
Provided by MarthaStewartWanabe
Categories < 30 Mins
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 8 to 9 minutes.
- Allow to cool slightly, serve and enjoy!
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- Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
- In a separate bowl, combine panko bread crumbs, Parmesan cheese, dried dill, and melted butter.
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- In a bowl, combine dijon mustard, melted butter, salt, and pepper. Stir to combine. Spoon mustard sauce over fillets and spread into an even layer. Set aside.
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- Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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