PANKO CRUSTED SALMON
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
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
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
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
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
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
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
PANKO-CRUSTED BAKED SALMON
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
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!
PANKO-CRUSTED SALMON
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.
More about "pankocrustedsalmon recipes"
PANKO CRUSTED SALMON | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 40 minsCalories 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.
BAREFOOT CONTESSA | PANKO-CRUSTED SALMON | RECIPES
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
From thespruceeats.com
4.1/5 (160)Total Time 2 hrs 31 minsCategory Appetizer, Lunch, DinnerCalories 531 per serving
MAPLE DIJON PANKO CRUSTED SALMON RECIPE | COOK SMARTS
From cooksmarts.com
Estimated Reading Time 4 minsTotal Time 25 mins
PANKO-CRUSTED SALMON - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 25 mins
- 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.
- ROAST AND SERVE: Roast the salmon for 9-11 minutes, depending on the thickness of the salmon until almost cooked (salmon should still have a slight deeper pink inside). The rule of thumb is about 10 minutes for each inch of thickness. Remove from oven, cover with foil and let it rest and finish cooking for 5 minutes. Serve hot or at room temperature with lemon wedges.
PANKO CRUSTED HONEY MUSTARD SALMON - COOKING CLASSY
From cookingclassy.com
5/5 (10)Total Time 25 minsCategory Main CourseCalories 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).
- Brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
PANKO CRUSTED SALMON - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (10)Total Time 30 minsCategory Main CourseCalories 603 per serving
- Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
PANKO CRUSTED SALMON AND THE SECRET TO PERFECTLY BROWNED ...
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4.2/5 (9)Total Time 30 minsCategory Dinner, Main CourseCalories 235 per serving
MUSTARD-CRUSTED PANKO SALMON - NOURISH AND FETE
From nourish-and-fete.com
5/5 (9)Total Time 20 minsCategory DinnerCalories 392 per serving
- Preheat the oven to 375 degrees F (190 C). Prepare a rimmed baking by sheet by lining with parchment, if desired, and set aside.
- In a small bowl, combine the whole-grain and dry mustard, panko, and about half of the parsley; stir to combine.
- 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.
- Bake salmon for 15-18 minutes, until the fillets are just opaque and the topping is golden brown. (If using a thermometer, the recommended cooking temperature for salmon is 145 degrees F, 63 C). Sprinkle with additional parsley and serve.
DIJON PANKO CRUSTED SALMON RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 284 per serving
- In a small bowl, mix together stone ground mustard, dijon mustard, maple syrup, parsley, garlic powder, salt, and pepper.
- Place salmon filet flesh side up on the prepared baking sheet and pour the mustard mixture over the entire salmon filet. Use a silicone basting brush or the back of a spoon to spread the sauce all over the entire filet.
- In another small bowl, mix together panko breadcrumbs with salt, pepper, dried parsley, onion powder, garlic powder, and paprika.
HOW TO MAKE THE BEST EASY PANKO CRUSTED SALMON
From thefedupfoodie.com
Cuisine AmericanCategory Main CourseServings 4Calories 186 per serving
- In a medium sized mixing bowl mix togther Panko, lemon zest, dill, salt and pepper. Evenly sprinkle over tops of salmon pieces.
OVEN BAKED PANKO CRUSTED SALMON - CULLY'S KITCHEN
From cullyskitchen.com
Estimated Reading Time 1 min
- 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.
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