Description
This oven-baked panko salmon is crispy and golden brown on the outside, tender and flaky on the inside, and packed with flavor.
Ingredients
Units
Scale
- 4 6-oz. salmon fillets
- 1/4 cup mayonnaise
- 2 Tbsp. dijon mustard
- 1/2 cup panko bread crumbs
- 1 Tbsp. olive oil
- sea salt and black pepper
Instructions
- Pre-heat oven to 350 degrees F.
- Arrange salmon fillets skin-side down on baking dish or sheet pan (lined with foil for easy clean up) and season the fish with a little salt and pepper.
- In a small bowl, mix together mayonnaise and dijon in a small bowl and spread over salmon fillets.
- In another small bowl, mix together panko and olive oil with a fork and spoon the bread crumbs over the mustard mixture, spreading panko over the entire fish.
- Bake fish for about 15-18 minutes, until cooked through and flaky. If breadcrumbs aren’t golden brown, then broil for 1-2 minutes, just until golden brown.
Notes
- Cooking tip: For a golden brown crust, carefully broil salmon under medium-high heat (watching the entire time!) for a crunchy texture and deeper color.
- Storage: Store leftover salmon in an airtight container in the refrigerator for 1-2 days. Reheat the fish in the oven, air fryer, or a toaster oven if possible for maximum crunch. Microwaving is not recommended as the breading mixture will be soggy.
- Ingredient notes: Panko bread crumbs (flaky Japanese bread crumbs) are also a must as they result in a crunchy topping that you don’t get with traditional bread crumbs. You can find them at most grocery stores.
- Prep ahead: You can mix up the mayonnaise and mustard mixture up to a day in advance.
- Serve with: An easy veggie or two like haricot verts, kale salad, or pasta and frozen peas drizzled with olive oil and topped with Parmesan cheese.