Panko-Crusted Salmon

Salmon fillets coated in dijon mustard, breaded with Japanese panko flakes, and baked to perfection. Panko-Crusted Salmon is a Karen’s Café favourite!


Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4



  • ⅔ cup panko (Japanese dried bread flakes)
  • 2 tablespoons minced fresh dill or 1 tablespoon dry
  • 1 teaspoon grated lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • Four 6- to 8-ounce salmon fillets
  • 2 tablespoons dijon mustard
  • ¼ cup butter (melted)
  • Lemon wedges, for serving



  1. Preheat the oven to 425 degrees.
  2. In a small bowl, mix together the panko, dill, lemon zest, salt, and pepper.
  3. Drizzle mixture with olive oil and stir until crumbs are evenly coated. Set aside.
  4. Generously brush top of fillets with mustard and then sprinkle generously with additional salt and pepper.
  5. Press panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  6. Melt butter (or use olive oil) and put in the bottom of a 9 x 13 inch dish
  7. Place salmon fillets on top of butter and bake for approximately 25 minutes.
  8. Let rest for five minutes, and serve with lemon or tzatiki.

From Karen’s Café