Perfect Weeknight Dinner: Panko Crusted Salmon

Don’t be scared off by the beauty of this dish… It is quick and simple enough for a weeknight dinner.

But nobody needs to know but us! 

I am always happy when my family requests this dish because I know I have an easy night ahead of me. Most of the ingredients I already have in the pantry. Just pick up some salmon, put on a pot of sticky rice, and throw together a simple salad. Done!

What I love about this dish is that I have made it countless times and it never lets me down. It is a simple straightforward recipe that is very easy to follow. So, let’s get to it! 

What You’ll Need*

Salmon fillets

Panko Breadcrumbs

Flat Leaf Parsley

Lemon Zest

Olive Oil

*This is my experience making Ina Garten’s recipe. Please visit her website here for full ingredient list and detailed instructions.

Here’s How

Ok, let’s start at the beginning… Buying your salmon. Don’t make my mistake! One time, unbeknownst to me, I purchased salmon with bones. I don’t think I will ever live that down! In my family we love to tease each other, especially when one of us walks right into it! For this dish you want your salmon to have skin on and no bones. Now, I always double-check with my fishmonger that the salmon I am picking is boneless and I ask them to cut it for me into 6-8 ounce fillets to save me guessing on size.

Fresh salmon at my local Gelsons before the fishmonger cut it into individual portions for me.

Ok, now it’s prep time. Start by creating your Panko Crust mixture. Combine Panko bread crumbs, chopped flat leaf parsley, lemon zest, and a little olive oil in a small bowl. Set aside.

Panko, Parsley & Lemon Zest mixture ready to go!

Next, unwrap your salmon and place it on your board.

Cobi Quick Tip: I always like to use a separate board for raw meats/fish. In professional kitchens, they color code their cutting boards for food safety, like this: 

Red = meat

Blue = fish 

Green = veggies

Yellow = dairy

Now you might be thinking, “but you just said the green board is for vegetables!” I know, but the green cutting board is the only one I have left these days! And since I’m not a restaurant, I can get away with it ;) But if you’d like to follow this system, you can buy a pack of plastic cutting boards that are color coordinated, like these. This is really nice so you don’t cross-contaminate and particularly good for raw meats/fish since you can throw it in the dishwasher to properly sanitize it, unlike a wood board. 

Top: Salmon with Panko topping, ready to go into the pan.

Bottom: Salmon pre-topping with Dijon, salt & pepper

Next you’re going to spread Dijon Mustard onto your salmon fillets (non-skin side). The Dijon does double-duty here by adding flavor and helping the topping adhere to the fish. Season with kosher salt and pepper.

Apply your panko mixture to the dijon-coated salmon fillets. This crunchy topping is so tasty, it really makes the dish, so take your time when placing it on the salmon. Press gently and really load it up. 

Before adding your salmon fillets, skin side down, to your pan make sure the pan is very hot. Don’t rush it. You want a nice sear. Once your pan is piping hot transfer your salmon fillets using a fish spatula to the skillet. Do this carefully you don’t want all of your toppings to fall off. What ever does fall off, simply pick it up and gently put it back on top of the fish once it is in the pan. Don’t turn them. Let the salmon skin get a nice sear (about 3 or 4 minutes).

Searing the fillets skin side down on the stove before putting them in the oven.

Cobi Quick Tip: I love my 12-inch Lodge Cast Iron Skillet. It is an invaluable kitchen tool. If you take care of it, it will take care of you for a lifetime. For this recipe you need an ovenproof pan and a cast iron skillet can go from stovetop to oven in a breeze! Perfect!

Once you have a nice sear we are going to finish in the hot oven for 5 to 7 minutes until the salmon is almost cooked and the topping has a nice brown to it.

See how the topping is a nice golden brown? Perfect time to take it out!

Remove from the oven, cover them with aluminum foil, and allow them to rest for 5-10 minutes. Carefully remove them from the pan and plate them! 

And there you have it! An elegant weeknight dinner.Enjoy! 

All of my Love, 

Cobi

*This article contains Amazon links to products I use and love! As an Amazon Affiliate, these links mean if you purchase through me I receive a small commission. Thank you for your kind support.