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Homemade Baked Panko Breaded Salmon photo

Baked Panko Breaded Salmon

Salmon fillets topped with a mayo-based panko and Parmesan mixture, baked until golden and flaky.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets about 5-6 oz. each (skin on or off)
  • 4 tbsp.mayo
  • 1/2 tsp.sea saltor to taste
  • 1/4 tsp.pepperor to taste
  • 1/2 cupPanko breadcrumbs
  • 1/3 cupParmesan cheese
  • 1 tbsp.finely chopped parsley
  • 1/4 tsp.paprika
  • 1 smallgarlic clove minced
  • 1 tbsp.olive oil

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • shallow bowl
  • plate or cutting board
  • Paper Towels

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Pat the 4 salmon fillets dry with paper towels and place them on a plate or cutting board.
  3. Sprinkle the ½ tsp sea salt and ¼ tsp pepper evenly over the fillets (or adjust to taste).
  4. Spread 1 tablespoon of the mayonnaise on the top side of each fillet.
  5. In a shallow bowl, mix ½ cup Panko breadcrumbs, ⅓ cup Parmesan cheese, 1 tbsp finely chopped parsley, ¼ tsp paprika, 1 small garlic clove (minced), and 1 tbsp olive oil until the crumbs are evenly moistened.
  6. Press the mayonnaise-coated (top) side of each fillet firmly into the breadcrumb mixture so the crumbs adhere and form an even coating.
  7. Place the coated fillets on the prepared baking sheet with the crumb-coated side up and the skin side down if the fillets have skin.
  8. Bake for about 15 minutes, or until the crumbs are golden and the salmon is cooked through (it should flake easily with a fork).
  9. Remove from the oven, let rest 2–3 minutes, then serve.

Notes

Switch up the seasoning.You can season the salmon with your favorite fish seasoning (such as Old Bay) instead of salt and pepper in Step #1. Also, you can add more flavors to the Panko mixture itself. Stir in some lemon zest, oregano, rosemary, thyme, or mint to the Panko.
Use mustard instead of mayo.Spread a teaspoon of mustard instead of mayonnaise, if you prefer.
Use other fish.While this recipe is for salmon, you can use cod, flounder, or other types of fish. You might need to adjust the cooking time, depending on the size of your fish fillets.
Add some heat. Add about ¼ teaspoon of red pepper flakes to the Panko mixture for a touch of heat.