This panko-crusted salmon is served with lemony smash potatoes and perfectly blanched asparagus. The whole thing comes together using 10 ingredients, making it your new weeknight hero.
Equipment
To make panko-breaded salmon at home, here’s what you’ll need:
- medium pot
- small bowl
- baking sheet
- parchment paper
- pastry brush
- small bowl
- whisk
- chef’s knife
- cutting board
Note: you can find the full ingredients list and recipe details below!
Cooking Tips
- Not a fan of parsley? You can make this breading with just about any herb! Rosemary and thyme are great substitutes.
- Cut your own salmon filets to save money. Buy a big slab of salmon from the discount grocery store and portion it out into fillets. Store the extra pieces in the freezer for later!
- Trimming asparagus. My favourite way to do this is by snapping the ends off using your hands. The asparagus stalk will snap easily where the woody part meets the yummy edible part. Discard the woody ends and enjoy the rest!
- Serve it with… thankfully this is another sheet pan wonder, with all the elements for dinner in one pan. If you wanted to skip the asparagus and potatoes, and simply make the breaded salmon, I would serve it with roasted squash and kale salad.
What goes well with breaded salmon?
I love pairing salmon with a seasonal vegetable and filling carb. I developed this recipe in the spring, so I’m pairing it here with blanched asparagus and lemony smash potatoes. But in the fall, that might be roasted squash and toasted farro. I’ll still use the same method for breading the salmon, bake it in the oven and I’ll definitely still be using the lemony vinaigrette to add a touch of brightness.
How long does salmon take in the oven?
The cook time will vary depending on the size of your fillet and the temperature of your oven. Here, I’m cooking at 400°F and using 125g fillets. For this scenario, the sweet spot is 8-10 minutes. I set a timer for 8 minutes, check the fillets by sticking a fork into the thickest part and seeing if it flakes apart easily. If it does, it’s ready to eat! A good estimate to follow is 8 minutes of cook time per 125g of salmon at 400°F.
Panko-Crusted Salmon
2
servings40
minutesIngredients
2 cups mini potatoes (about 5 per serving)
1 tbsp + 1 tsp red wine vinegar
4 garlic cloves, peeled
2 salmon filets
¼ cup panko bread crumbs
¼ cup regular breadcrumbs - (if you don’t have this, and don’t want to buy it, just crush up some more panko)
¼ cup parsley
1 tbsp dijon mustard
1 lemon
1 bundle asparagus, ends trimmed
Directions
Preheat oven to 400°F.
Fill a medium pot ¾ full with water and bring to a boil. Season water with ¼ cup salt, 3 garlic cloves and 1 tbsp red wine vinegar. Add potatoes and reduce to a light boil. Cook gently for 25-30 minutes, or until you can pierce the largest potato easily with a fork.
In a small bowl, combine breadcrumbs, parsley, remaining garlic (grated), and 3 tbsp melted butter. If you don’t have butter, use 1-2 tbsp olive oil. Season with a generous pinch of salt and mix until the mixture is slightly crumbly and sticking to itself.
Place salmon on a lined baking sheet. Using a pastry brush, coat each piece in dijon mustard. Gently pat on the breadcrumb mix until completely covered. Sprinkle remaining breadcrumbs on the baking sheet; they will get brown and crispy in the oven and make for the perfect topping when serving. Transfer to the oven and cook for 8-10 minutes, or until flaky and opaque.
Meanwhile, make your lemony vinaigrette. In a small bowl mix ¼ cup olive oil, the zest of 1 lemon, the juice of half the lemon, remaining 1 tsp red wine vinegar, a few cracks of black pepper and a generous pinch of salt. Set aside.
By now your potatoes should be almost ready. Add your trimmed asparagus and cook until bright green, about 2 minutes. Turn off the heat and transfer the cooked asparagus and potatoes to a tray.
Using the bottom of a jar, smash the potatoes to flatten them. Cover with lemony vinaigrette and toss gently to coat. You want the potatoes to still hold their shape when you serve them.
Serve with crusted salmon and finish with extra breadcrumbs