Pankocrustedsalmon Recipes

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PANKO CRUSTED SALMON



Panko Crusted Salmon image

A simple recipe that is sure to impress. This recipe is written for individual fillets but it can easily be done with a whole salmon fillet. Simply cook the whole fillet how you normally would and add topping and broil at the end.

Provided by skwiatk

Categories     < 30 Mins

Time 19m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 8

1 skinless salmon fillet
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic
1 teaspoon finely chopped parsley
1/4 cup panko breadcrumbs
3 tablespoons olive oil
salt and pepper

Steps:

  • Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
  • Combine Dijon mustard, mayo, and garlic.
  • Heat 2 tablespoons olive oil in non stick sauté pan.
  • Toss bread crumbs with olive oil and mix in parsley.
  • Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
  • Spread mayo mix on top of salmon filet.
  • Press breadcrumbs into the mayo mix on the top of salmon.
  • Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
  • Serve and enjoy!

PANKO PARMESAN SALMON



Panko Parmesan Salmon image

Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.

Provided by Dianne

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning
⅛ teaspoon garlic powder

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
  • Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
  • Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
  • Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST



Baked Salmon with Honey Mustard and Pecan Panko Crust image

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it's elegant enough for company.

Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley (optional, for color)
4 (6-oz) salmon fillets
1 lemon, for serving (optional)

Steps:

  • Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
  • In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
  • In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
  • Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
  • Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
  • Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

Nutrition Facts : Calories 482, Fat 33 g, Carbohydrate 8 g, Protein 36 g, SaturatedFat 9 g, Sugar 5 g, Fiber 1 g, Sodium 467 mg, Cholesterol 109 mg

LEMON PANKO CRUSTED SALMON



Lemon Panko Crusted Salmon image

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

6 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon lemon pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
⅛ teaspoon granulated garlic
⅛ teaspoon lemon zest
2 (4 ounce) salmon fillets
1 tablespoon butter, melted

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

PANKO-CRUSTED BAKED SALMON



Panko-Crusted Baked Salmon image

Make great use of salmon fillets or steaks with this panko-crusted baked salmon recipe. Coat the salmon in honey mustard and bread it with panko for an easy salmon dinner.

Provided by Elise Bauer

Categories     Dinner     Quick and Easy     Fish     Panko     Salmon     Seafood

Time 24m

Yield 4

Number Of Ingredients 8

4 teaspoons extra virgin olive oil
4 pieces thickly cut, boneless salmon (each 6 ounces)
Kosher salt and freshly ground pepper to taste
2 tablespoons honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko breadcrumbs
2 tablespoons chopped Italian parsley
1/2 teaspoon paprika

Steps:

  • Preheat the oven: Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin-side-down. Sprinkle with salt and pepper.
  • Make the seasoned mustard and panko topping: In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
  • Top the salmon with mustard and panko: Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
  • Roast the salmon and serve: Roast the salmon for 12-14 minutes (test after 10 minutes), or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Nutrition Facts : Calories 498 kcal, Carbohydrate 15 g, Cholesterol 109 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, Sodium 350 mg, Sugar 2 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g

SAVORY PANKO-CRUSTED SALMON



Savory Panko-Crusted Salmon image

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

2 salmon fillets, skinned and de-boned
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon cooking spray
1 egg
1 tablespoon milk
1/4 teaspoon pepper
1/4 teaspoon salt

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!

PANKO-CRUSTED SALMON



Panko-Crusted Salmon image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 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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PANKO CRUSTED SALMON | COOK SMARTS
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2018-01-30 This panko crusted salmon has long been one of our community's favorites. This time we're serving it with a warm Israeli couscous salad packed with colorful roasted butternut squash and dried cranberries. Smarts: Roast a double batch of butternut squash tonight and Thursday's pita pizzas will come together in a flash. Save recipe…
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Calories 615 per serving
  • Line sheet pan with foil and brush with cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
  • If couscous and / or squash were made ahead, reheat in the microwave. (Reserve half the squash if doubled for Thursday.)
  • Toss together couscous, squash, parsley (portion for couscous), cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.


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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. …
From barefootcontessa.com
  • 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.


PANKO-CRUSTED SALMON CAKES RECIPE - THE SPRUCE EATS
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2010-04-24 Dredge the cakes in extra panko or toasted breadcrumbs, if desired. The Spruce / Cara Cormack. Heat a large frying pan over medium-high heat and add some …
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MAPLE DIJON PANKO CRUSTED SALMON RECIPE | COOK SMARTS
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2018-04-12 This Maple Dijon Panko Crusted Salmon recipe is a baked salmon dish that has a quick and easy panko topping that goes great on anything and everything. …
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  • PREPARE PANKO BREADCRUMB TOPPING: Put Panko breadcrumbs in a small skillet and shake the skillet over medium-high heat about 3 minutes until lightly browned. Turn off heat. Add oil, parsley, lemon zest and capers if using. Stir to combine.
  • PREPARE THE SALMON: Place salmon on a foil-lined pan sprayed with oil (skin side down). Spread Dijon over the top of each salmon fillet. Sprinkle generously with salt and pepper. Divide the Panko breadcrumbs among the fillets. Gently press the crumb mixture on the top of each fillet to help crumbs adhere.
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PANKO CRUSTED HONEY MUSTARD SALMON - COOKING CLASSY
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5/5 (10)
Total Time 25 mins
Category Main Course
Calories 378 per serving
  • Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
  • In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
  • Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon).
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PANKO CRUSTED SALMON - SIMPLY HOME COOKED
2021-10-28 Panko Crusted Salmon Recipe Details. I love this Panko Crusted Salmon because i t requires very little prep time and looks so fancy! The flavors and crust make it a real crowd-pleaser. …
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  • Preheat the oven to 375 degrees F (190 C). Prepare a rimmed baking by sheet by lining with parchment, if desired, and set aside.
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  • Place salmon on the baking sheet. (If your salmon has the skin on it, be sure to place it skin-side down.) Brush the top lightly with melted butter, if using, then coat evenly with the mustard mixture.
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2020-12-07 This easy panko crusted salmon is one of the best weeknight dinner recipes. Fresh salmon is slathered in a dijon and stone ground mustard mixture, then topped with crispy seasoned panko breadcrumbs, and drizzled with olive oil. Then, it is cooked in the oven till it's nice and crispy on the outside and flaky and flavorful on the inside. For a quick overview of this recipe…
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  • In a medium-size bowl whisk together the panko bread crumbs, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  • Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  • Add the vegetable oil to a large ovenproof skillet. (Cast iron is great for this) heat the oil over medium-high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  • Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant-read thermometer to an internal temperature of 145F.) About 10 minutes.


PANKO CRUSTED SALMON RECIPE - COOKS AND EATSCOOKS AND EATS
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RECIPE: PANKO-CRUSTED SALMON WITH DILL & LEMON | KITCHN
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PANKO-CRUSTED SALMON - BAREFOOT CONTESSA (EN-US)
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