Sunday, January 13, 2013

Panko-Crusted Salmon

This is a great salmon recipe that is quick and easy to prepare.  The salmon is flavored with mustard and then coated with seasoned panko bread crumbs.  I use frozen salmon fillets for this and they work well.  The technique used for cooking this salmon is one that I have also used for chicken.  You cook the salmon coated in bread crumbs in the oven on a cooling rack so that the whole fillet is exposed to the air as it cooks.  This way, the bottom of the fillet doesn't steam and get soggy.  It works really well!

Salmon is one of the best natural sources of omega-3 fats.  This is a great recipe to help you to get your weekly dose of salmon!  I served it over bulgar seasoned with salt and pepper with a side of green beans.

Panko-Crusted Salmon

Serves 4

  • 2/3 cup panko bread crumbs
  • 1 teaspoon lemon zest
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch crushed red pepper flakes
  • 2 tablespoons of olive oil
  • 3 tablespoons spicy brown mustard
  • 4 salmon fillets without skins (6 oz each)


1) Preheat the oven to 425F.  

2) In a small bowl, combine panko, lemon zest, parsley, salt, pepper, and red pepper flakes.  Add olive oil and mix until panko has been evenly coated.

3)  Put mustard in a small bowl with a pinch each of salt and pepper.  Mix until combined.  Brush one side of each salmon fillet with mustard.  Press panko onto each fillet.  

4)  Turn fillets over and repeat on the other side--- brush with mustard and press panko on so it adheres.

5)  Line a baking sheet with foil and place a cooling rack on top.  Carefully lay panko-covered salmon on top of cooling racks.

6)  Place salmon in the preheated oven and bake for 10-15 minutes until panko is lightly browned and salmon is cooked.

7)  Serve with grain and vegetable of choice.

(recipe slightly adapted from Annie's Eats)

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