Can I use individual salmon portions instead of a whole fillet?

Absolutely. Individual portions work well and may require slightly less cooking time. Begin checking for doneness around 15 to 18 minutes.

What type of salmon is best for this recipe?

Atlantic, Norwegian, Coho, and Sockeye salmon all work well. Choose a fillet that is relatively uniform in thickness for the most even cooking.

Why use mayonnaise on salmon?

The mayonnaise acts as a binder for the panko topping while helping keep the salmon moist and tender during baking.

Can I make this recipe ahead of time?

Yes. You can assemble the salmon several hours in advance and keep it refrigerated until ready to bake.

How do I know when salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) at the thickest part.

Can I use regular breadcrumbs instead of panko?

Yes, but panko breadcrumbs create a lighter, crispier texture. Traditional breadcrumbs will produce a denser crust.

Can I use skin-on salmon?

Yes. Skin-on salmon works beautifully in this recipe. The skin helps hold the fillet together and can be easily removed after baking.

Baked Panko Crusted Salmon | Charlotte Fashion Plate

Name: Baked Panko Crusted Salmon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Fish and Seafood
Ingredients: 1½ to 2 pounds salmon fillet; 1 tablespoon mayonnaise; 2 teaspoons grainy mustard; 1½ tablespoons butter, melted; ¾ cup panko breadcrumbs; 1/2 teaspoon garlic powder; 1 tablespoon fresh parsley, finely chopped; Lemon wedges, for serving

Description

Golden, crispy Baked Panko Crusted Salmon with a buttery breadcrumb topping. An easy salmon dinner that’s ready in about 30 minutes.

Ingredients

Scale

1½ to 2 pounds salmon fillet
1 tablespoon mayonnaise
2 teaspoons grainy mustard
1½ tablespoons butter, melted
¾ cup panko breadcrumbs
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, finely chopped
Lemon wedges, for serving

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Instructions

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
In a small bowl, combine the mayonnaise and grainy mustard.
In a separate bowl, mix the melted butter with the panko breadcrumbs and garlic powder, until the breadcrumbs are evenly coated.
Pat the salmon dry with paper towels.
Brush a thin layer of the mayonnaise and mustard mixture over the top of the salmon.
Press the panko mixture evenly over the salmon, gently patting it into place.
Transfer the salmon to the prepared baking sheet.
Bake for 20 to 25 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
If desired, broil for 1 to 3 minutes at the end of cooking to further brown the panko topping.
Garnish with fresh parsley and serve with lemon wedges.
ENJOY!

Equipment

Set of Three Sheet Pans

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Basting Brush

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Parchment Paper Sheets

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Notes

Patting the salmon dry helps the topping adhere better.
Cooking time will vary based on the thickness of your salmon fillet.
For extra crunch, broil the salmon for a minute or two at the end of cooking.
Use an instant-read thermometer for the most accurate results.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven to help maintain the crispy topping.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner, Meal Prep
Method: Easy
Cuisine: Fish and Seafood