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Panko Crusted Salmon


  • 4 salmon filets

  • 2 cups panko breadcrumbs

  • 2 Tablespoons olive oil

  • 2 Tablespoons lemon juice

  • ½ cup fresh parsley, chiffonade

  • 2 Tablespoons Dijon mustard

  • Salt and pepper to taste


  1. Preheat oven to 350℉

  2. Chiffonade the parsley

  3. Debone and skin the salmon, and cut into equal sized filets

  4. In a medium sized bowl, add the parsley to the panko breadcrumbs, along with the lemon juice, olive oil and a dash of salt and pepper and stir well

  5. Place the salmon on a well-greased sheet pan, and spread the Dijon mustard on the top of each filet

  6. Add equal amounts of the breadcrumbs onto each filet, and press gently to pack the breadcrumbs securely to each filet

  7. Bake at 350℉ for 10-15 minutes, or until the filets reach an internal temperature of 145℉

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