Best 3 Lemon Panko Crusted Salmon Recipes

**Savor the Delightful Lemon Panko-Crusted Salmon: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary adventure with the tantalizing Lemon Panko-Crusted Salmon, a dish that harmoniously blends zesty flavors, crispy textures, and a pop of vibrant colors. This delectable entrée features succulent salmon fillets enveloped in a golden-brown panko crust, infused with the tangy brightness of lemon and a hint of aromatic herbs. Accompanying this main attraction are three equally enticing recipes: a refreshing Lemon-Herb Vinaigrette, a creamy Avocado-Cucumber Salad, and a vibrant Lemon-Caper Sauce. Together, these recipes create a symphony of flavors that will tantalize your taste buds and leave you craving more. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to create this extraordinary Lemon Panko-Crusted Salmon experience.

Let's cook with our recipes!

PANKO PARMESAN SALMON

Panko Parmesan Salmon image

Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.

Provided by Dianne

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 (4 ounce) salmon fillets
1 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning
⅛ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g

PANKO-CRUSTED SALMON

Panko-Crusted Salmon image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

HERB-CRUSTED SALMON WITH ROASTED LEMONS

Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 8

Ingredients

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

Tips for Making Lemon Panko-Crusted Salmon:

Use fresh salmon fillets for the best flavor and texture.
Make sure the salmon is dry before coating it in the panko breadcrumb mixture. This will help the coating adhere better.
Use a light touch when pressing the panko mixture onto the salmon. You don't want to compact the crumbs too much.
Bake the salmon at a high temperature (425°F) to get a crispy crust.
Serve the salmon immediately with lemon wedges and your favorite dipping sauce.

Conclusion:

Lemon panko-crusted salmon is a delicious and easy-to-make weeknight meal. The crispy panko crust and tangy lemon flavor make this dish a hit with everyone who tries it. Serve it with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.