Panko Crusted Salmon Fillets
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Panko Crusted Salmon Fillets have a creamy mustardy sauce and a crispy topping. They require just a few ingredients and are on the table in 30 minutes!
Salmon is often what’s for dinner in our house because my husband and I love it, one of our daughters tolerates it (a win!), and it’s quick and easy to cook. I have several go-to salmon recipes, but this Panko Crusted Salmon Fillets recipe is one of my absolute favorites.
Why Make This Recipe
Combining mustard with mayo creates a creamy sauce that keeps the salmon moist and adheres the crispy panko crumbs to the top. When you’re done, you have succulent rosy-pink salmon, a savory sauce, and a nice crunch in every bite. Preheat your oven while you’re preparing the ingredients for this recipe, and dinner will be on the table in less than 30 minutes.
Step-by-Step Instructions
To start, preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
Rinse salmon fillets and pat dry with a paper towel. I recommend you choose thick salmon fillets (about 1.5 inches tall) for this recipe, not the very flat ones, as those will overcook in this recipe.
Place fillets on a parchment paper- or foil-lined baking sheet.
Note: if you have not made this recipe before and are concerned that your panko crumbs may not brown before your salmon is cooked, use foil to line your baking sheet.
Sprinkle salmon fillets with salt and pepper. Now combine mayonnaise, dijon mustard, coarse ground mustard, and 1 tablespoon chopped parsley in a small bowl. Spread tops of the salmon fillets with this mixture.
(And for a slightly different flavor alternative, try making my Roasted Garlic Horseradish Aioli or my Lemon Dill Aioli instead, and slathering that on the fillets!)
Combine panko breadcrumbs, ¼ t. salt, ¼ t. pepper, and ½ tablespoon chopped parsley in a small bowl. Now sprinkle the breadcrumb mixture on top of the salmon fillets, covering the mayonnaise-mustard mixture with a thick layer of crumbs. Pat gently down on the breadcrumbs to adhere.
Bake for 12-15 minutes, until the crumbs are golden, and the salmon flakes easily with a fork. Cooking the salmon at a fairly high temperature means that your breadcrumbs will turn golden-brown just as the salmon finishes cooking. However, ovens are different (and often not calibrated to the right temperature). If your crumbs are not yet golden, turn on the broiler and broil for just a minute to toast the crumbs. (This is why I recommended the foil-lining option, as parchment paper will burn under the broiler.)
Serve with lemon wedges, if desired.
Want to try another easy weeknight recipe with panko crumbs? This Crispy Panko Chicken should be your next stop!
Recipe FAQs for Panko-Crusted Salmon
Panko is a traditionally Japanese type of breadcrumbs, often found in the Asian food section of your supermarket or in an Asian market. In Japan, panko crumbs are used for a crispy fried coating in many dishes including tonkatsu and tempura. Compared to traditional breadcrumbs, panko breadcrumbs are larger and flakier, giving foods a stronger crunch.Â
You can, and in many recipes you won’t be able to tell a big difference. I often use regular breadcrumbs and panko breadcrumbs interchangeably when making meatballs. And, I’ve used both types to bread chicken fillets for a quick pan sauté.
That said, in this recipe, I do very much prefer the panko crumbs. Traditional breadcrumbs will soak into the mayo-mustard sauce and become soggy. You might still have a crispy top, but the layer of crumbs closest to the sauce will not have a great texture. The panko breadcrumbs are crispy enough and big enough that they don’t really soak in, so you get a great layer of crunch on top.Â
Yes you can. Just prepare the fillets with the mustard-mayo topping, then place on a plate or small sheet pan and put into the refrigerator. Make the panko mixture and set aside. When you are ready to bake, remove the salmon fillets from the refrigerator and pat on the panko topping. Then bake! Salmon fillets can be refrigerated for 3-4 hours before baking.Â
Expert Tips
There’s so much flavor in this dish that I prefer to serve it with something simple. Jasmine rice and haricots verts on the side is a great combination. Any form of potatoes is also a good match: smashed potatoes, mashed, or even in french fry form. Simple Roasted Broccoli is an excellent side dish choice, or class it up with some Roasted Broccoli Rabe. A simple but flavorful dish of Air Fryer Mushrooms would also be delicious.
You also can’t go wrong pairing this with a great salad like my Spinach Beet Salad, Salade de Tomates, or my Kale Salad with Cranberries. Or try a simple but classic Side Salad.
Got leftovers? I’m going to let you in on a little secret. I often double this recipe when I make it, just so that I will have leftovers. You can reheat the salmon in the microwave or oven and eat it as you did the night before, though the crumbs will not be quite as crispy on Day 2.
However, they are perfect for making salmon cakes! Just peel off the skin and use a fork to mash up the leftover salmon with its topping. Form into patties and sauté in a little butter or olive oil until each side is browned. Delicious!
Other Delicious Salmon Recipes
Salmon is one of my favorite fish to eat, though I do try to save it for special occasion meals. If you love it as well, you may want to try this Salmon Coconut Rice Bowl. Or check out one of these recipes:
If you try this Panko-Crusted Salmon recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
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Panko Crusted Salmon Fillets
Ingredients
- 4 salmon fillets (4-6 ounces each)
- ¼ cup mayonnaise (2 ounces)
- 1 tablespoon dijon mustard
- 1 teaspoon coarse ground mustard
- 1 ½ tablespoons chopped parsley divided
- ½ cup panko breadcrumbs
- ¼ teaspoon kosher salt plus more for seasoning salmon
- ¼ teaspoon ground black pepper plus more for seasoning salmon
- lemon wedges to serve, if desired
Instructions
- Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Rinse salmon fillets and pat dry with a paper towel.
- Place fillets on a parchment paper- or foil-lined baking sheet. (See note below.)
- Sprinkle fillets with salt and pepper.
- Now combine mayonnaise, dijon mustard, coarse ground mustard, and 1 tablespoon chopped parsley in a small bowl.
- Spread tops of the salmon fillets with this mixture.
- Combine panko breadcrumbs, ¼ t. salt, ¼ t. pepper, and ½ tablespoon chopped parsley in a small bowl.
- Now sprinkle the breadcrumb mixture on top of the salmon fillets, covering the mayonnaise-mustard mixture with a thick layer of crumbs.
- Pat down gently on the breadcrumbs to adhere.
- Bake for 12-15 minutes, until the crumbs are golden, and the salmon flakes easily with a fork.
Notes
Nutrition
Instagram Users: Now that you've made this Panko Salmon recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Amazing and easy...didn't use the course ground mustard, didn't have any! But was very good regardless, and simple!
Thank you!
Glad to hear it! Thanks for commenting!
This was so delicious and very easy to make! I loved the crunch from the Pablo breadcrumbs and the flavor was perfect.
Ha! I got a good laugh over the "Pablo" breadcrumbs. Darn auto-correct! But so glad you liked the recipe. I make it all the time!
So delicious! I am loving the flavours with the salmon, and can imagine that panko crust is just scrumptious!
Yes, panko crusts are the best! I'm going to bread some chicken breasts next. 🙂
These are delish - they are a family favorite!! And now that I know your secrets, I will make them this weekend.
Delicious! Thanks for your tip on leftovers. That's an important part of cooking for me.
Me too. And salmon cakes are sooo good.