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May Recipe - Panko Crusted Salmon

04/30/2019 3:13 PM | Anonymous member (Administrator)

I'll admit it - I'm a little afraid of cooking fish. It's so simple, but in my head I make it crazy complicated. I'm filled with unfounded paranoia about over or under cooking it, forgetting a bone, making the house reek of fish, or turning my kids off seafood for good. 

My point here is that, while I feel confident in cooking most dishes, fish just doesn't come naturally to me. 

That being said, I'm really good at making this one, and my family likes it.

Panko Crusted Salmon


2/3 Cup panko

2 T minced parsley

1 T lemon zest

1/2 t salt & 1/2 t pepper

1 t Old Bay seasoning (optional, but necessary in my opinion)

Olive oil

4 salmon fillets, with skin

2 T dijon mustard

lemon wedges 


Preheat oven to 425.

In a small bowl, combine panko, parsley, lemon zest, and seasonings. Drizzle 2 T of olive in and toss to mix.

With salmon fillets skin side down, brush each with dijon mustard, then salt & pepper. 

Press a thick layer of panko over mustard.

Heat oil over medium high in an oven safe skillet. Cook salmon, skin side down, for 3-4 minutes.

Put pan in 425 degree oven for 5-7 minutes, then cover with foil and let rest for 5 minutes. 


- Caitlin McSorley

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