Baked Panko Breaded Salmon
Crispy panko-topped salmon baked until golden for an easy weeknight dinner.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Shallow bowl
- Measuring cups and spoons
- Spoon or small spatula
- Knife
Ingredients
- 4 salmon fillets about 5–6 oz each, skin on or off
- 4 tbsp mayonnaise
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 cup panko breadcrumbs
- 1/3 cup Parmesan cheese grated
- 1 tbsp parsley finely chopped
- 1/4 tsp paprika
- 1 small garlic clove minced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels, then season both sides with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper (or to taste).
- Spread about 1/2 tablespoon of mayonnaise over the top of each fillet.
- In a shallow bowl, combine 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan, 1 tablespoon finely chopped parsley, 1 small minced garlic clove, 1/4 teaspoon paprika, and 1 tablespoon olive oil; stir until evenly mixed.
- Press the mayonnaise-coated side of each fillet into the panko mixture so the crumbs adhere and form an even topping.
- Place the fillets on the prepared baking sheet with the crumb-coated side up (skin side down if skin is on).
- Bake for about 15 minutes, then check for doneness; cook until the crumbs are golden and the salmon flakes easily with a fork (about 15–20 minutes total depending on thickness).
- Remove from the oven and sprinkle with a little extra chopped parsley if desired, then serve.
Notes
- Substitute Old Bay or another fish seasoning for salt and pepper if desired.
- Add lemon zest or herbs like oregano, rosemary, thyme, or mint to the panko for extra flavor.
- Use a teaspoon of mustard instead of mayonnaise if preferred.
- This topping works with other white fish; adjust baking time for thickness.
- Add 1/4 teaspoon red pepper flakes to the panko for heat.