Description
Panko-Crusted Salmon is a delicious and easy-to-make dish featuring tender salmon fillets coated with a crispy panko breadcrumb crust seasoned with garlic, thyme, salt, and pepper, then baked to golden perfection. Perfect for a quick, flavorful weeknight dinner that pairs beautifully with fresh lemon wedges.
Ingredients
Scale
Salmon
- 4 salmon fillets
Crust
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Serving
- Fresh lemon wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Breadcrumb Mixture: In a shallow bowl, combine the panko breadcrumbs, garlic powder, dried thyme, salt, and pepper. Mix well to evenly distribute the seasonings throughout the crumbs.
- Coat the Salmon: Brush each salmon fillet evenly with olive oil to help the breadcrumb mixture stick and to promote a crispy crust.
- Apply the Crust: Press each olive oil-coated salmon fillet into the panko breadcrumb mixture, ensuring the top and sides are thoroughly coated with the crumbs for maximum crunch and flavor.
- Bake: Arrange the crusted salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust is golden brown.
- Serve: Remove the salmon from the oven and serve immediately with fresh lemon wedges on the side to squeeze over, adding a bright and zesty finish.
Notes
- For best results, use fresh, high-quality salmon fillets with the skin removed or on, according to preference.
- If you prefer a spicier crust, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
- You can substitute dried thyme with fresh thyme leaves for a more aromatic flavor, but reduce quantity to 1 teaspoon fresh.
- Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated.
