With only 8 ingredients, two of which are just salt and pepper, my Dijon Panko-Crusted Salmon recipe couldn’t be any easier. A crisp, crunchy topping of Japanese Panko bread crumbs, parmesan cheese, and fresh parsley is baked over a moist and tender Dijon mustard-coated salmon filet. The result is a beautiful, show-stopping fish course that will have you making this recipe again and again for years to come. The prep work for my Panko-Crusted Dijon Salmon recipe was only about 15 minutes to have both the salmon and roasted asparagus prepped and ready for the oven. That includes me stopping to take photos! Seriously, it doesn’t get much easier.
How to Bake Panko-Crusted Salmon
- Ensure all the bones and scales are removed from the salmon filets. Dry the salmon skin well with paper towels so that it crisps and browns nicely.
- Lightly salt the salmon. A good rule of thumb I use for saltwater fish is; 1/2 teaspoon of salt per pound of fish.
- Lay the salmon filets skin side down on a parchment-lined sheet tray and add a light coating of Dijon Mustard.
- To make the Panko crust, combine the Panko bread crumbs, parmesan cheese, parsley, and 1½ tablespoons of olive oil in a small dish, mix to combine. Top the salmon with the Panko mixture. Bake for approximately 20-minutes.
- While the salmon is baking, toss asparagus with olive oil, salt, and pepper. After the Panko-crusted salmon has baked for 20 minutes, add the asparagus to the sheet tray. Return to the oven and bake for an additional 15 minutes until the Panko crust is golden brown and asparagus is tender.
Here’s my Dijon Panko-Crusted Salmon recipe:
Dijon Panko-Crusted Salmon
Ingredients
- 1 Pound Salmon Fillets
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Teaspoons Dijon Mustard
- 3 Tablespoons Panko Bread Crumbs
- 3 Tablespoons Parmigiano Reggiano Cheese Grated
- 3 Tablespoons Flat-Leaf Parsley Finely chopped
- 1 1/2 Tablespoons Olive Oil
Roast Asparagus
- 1 Bunch Asparagus Trimmed
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Instructions
- Preheat oven to 350F
- Place salmon fillets skin side down on a sheet tray lined with parchment paper, sprinkle with salt and pepper and spread the dijon mustard evenly over the top
- Combine the Panko bread crumbs, parmesan cheese, parsley and 1½ tablespoons of olive oil in a small dish, mix to combine
- Top the salmon with the panko topping. Bake for 20 minutes.
- Toss asparagus with olive oil, salt, and pepper. After the salmon has baked for 20 minutes, add the asparagus to the sheet tray. Return to the oven and bake for an additional 15 minutes until the crust is golden brown and asparagus is tender.
Nutrition
Health Benefits of Baked Salmon
Many experts recommend eating two servings of fish per week. My baked Panko-Crusted Salmon and asparagus, at only 309 calories is ideal. Although, I’m guessing my Pub Style Fish and Chips aren’t what they have in mind.
- Omega-3 Fatty Acids are considered an essential fat since our bodies can not create it for ourselves. Credited with lowering blood pressure, reducing inflammation, reducing the risk of cancer are among its many benefits.
- Salmon is an excellent source of quality protein and an excellent alternative to chicken and beef.
- High in B-vitamins, selenium, and potassium
