Looking for a new, delicious, crispy, crunchy, and easy way to prepare oh-so-good for you salmon that’s just 25 minutes to be done?!
Salmon, especially wild or fresh-caught salmon, is one of the healthiest, most delicious fishes out there. It’s loaded with Omega 3 fatty acids, and the American Heart Association advises that everyone should eat one 6-ounce or two 3-ounce servings of fatty fish a week to get these important nutrients. So eat one of these delicious, crispy salmon fillets tonight, and you and your family will receive those lovely Omega-3s.
Panko-Crusted Salmon is one of the quickest, most delicious ways to fix salmon. The prep work is minimal, and the cooking time is only 15 minutes. For the most delicious, moist, flaky salmon, aim for an internal temperature of 120°F to 130°F (medium-rare is 125°F). For well-done salmon, as the USDA recommends, you would need the fish to reach about 145°F (at this point, it is much drier, though).
So, while your salmon is baking, you can whip up some fast, easy, yummy sides (suggested below), and one healthy, delicious dinner is on your table in 25 minutes tops.
Why You and Your Family Will Love Panko-Crusted Salmon
Panko breadcrumbs, a little olive oil, and your oven can make many a fish fillet, shrimp, scallop, or chicken breast taste delicious. Panko is a thicker, more absorbent breadcrumb that helps turn salmon fillets delicious and crunchy in mere minutes.
In the oven, what happens is that a high cooking temperature of 400°F works magic on fatty fish fillets with thick skin, like salmon. This is because salmon is an oily fish with an oily skin that crisps well by itself. But add some oily Panko and that high heat activates the oils in the fish, crisping those with that breadcrumb topping, giving this fish a kind of double crisping that makes it ultra delicious.
How to Make Ahead and Store?
Panko Crusted Salmon will refrigerate well for two days. Baked salmon portions freeze really well. To do this, simply let the fish cool to room temp. Now, separate fillets into freezer-bagged, meal-sized portions and double-wrap well with plastic wrap or use freezer bags with the air all pressed out. Make sure to mark them with the date and keep them no longer than 90 days.
Serving Suggestions
These elegant Asparagus and Mushrooms would make a great side, and they bake at the same temp for just five minutes longer than your fish. So, while you’re pulling out your fish and testing your temps, your asparagus will be reaching peak perfection in the oven. While all that’s going on, these Ultra-Crispy-15 Minute Onion Rings can be getting all crunchy in your air fryer, and everything is done at once. If you’d like a delicious dessert, prepared the night before and all delicious and waiting for you, perfectly topped with whipped cream and all, make these delicious individual banana puddings the night before. Feeding your family well and healthily has never been this fast or delicious, has it? Now that big “Things I Need to Do to Be a Great Mom” list you have in your head has a big check mark by “Feed them delicious, wholesome meals.”
Panko Crusted Salmon
Ingredients
- 4 salmon fillets 6 oz each
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley finely chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F.
- In a small bowl, mix together the panko breadcrumbs, olive oil, garlic powder, salt, and black pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Evenly distribute the panko mixture over the top of each salmon fillet, pressing gently to adhere.
- Bake in the preheated oven for about 15 minutes, or until the salmon is cooked through and the panko topping is golden and crispy.
- If desired, garnish with freshly chopped parsley before serving.
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