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Baked Panko Crusted Salmon

5 Minutes + 15 Minutes Cooking

super easy

4 servings

This Baked Panko Crusted Salmon is coated with a honey and mustard marinade and crispy panko breadcrumbs. It is quick and nutritious recipe that has revolutionized my dinners. If you’ve been seeking that perfect balance of texture and taste, this dish has it all.

Looking for more salmon recipe? This Sheet Pan Salmon with Crispy Potatoes is another perfect dinner idea that I make at least once a month!



Adjust Servings
4 salmon fillets
2 tablespoons dijon mustard
1 tablespoon honey
60 grams panko breadcrumbs
handful of chopped parsley
1 tablespoon olive oil
zest of 1/2 lemon
salt and pepper to taste
Nutritional Information
332 Calories
18 g Fat
26 g Protein
16 g Carbs
5 g Sugars


Prepare the Salmon
Preheat the oven to 190°C. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place on the baking sheet. Season the salmon with salt and pepper.
In a bowl, whisk together dijon mustard and honey until well combined and pour the mixture evenly over the salmon fillets to coat them. In another small bowl, combine the panko breadcrumbs, parsley, lemon zest and olive oil.
Mark as complete
So Tasty!
Sprinkle the panko mixture over the salmon and press down firmly so the panko breadcrumbs adhere to the fillets. Bake in the preheated oven until the salmon is flaky and the panko breadcrumbs are golden brown. It takes about 15 minutes. Serve immediately.
Mark as complete
If using skin-on fillets, make sure to place them skin-side down in the baking dish.
When applying the Dijon-honey mixture, ensure it’s spread evenly over the salmon. This not only acts as a flavor enhancer but also helps the panko mixture adhere properly.
For a more golden and crispier crust, consider toasting the panko breadcrumbs in a pan with olive oil for a couple of minutes before applying them to the salmon.
This dish pairs beautifully with a light salad, steamed vegetables, or a creamy risotto.
If you have leftover baked salmon, store it in an airtight container in the refrigerator for up to 2 days. For best results, reheat the salmon in the oven at a low temperature, around 150°C, to retain moisture and the crispy crust. Avoid using the microwave, as it can make the panko soggy.

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