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