SAVORY PANKO-CRUSTED SALMON
My hubby is always pleased when he comes home to discover these crispy gems are "what's for dinner". These salmon filets turn out moist and tender with a crispy, savory panko coating. Yum!
Provided by MarthaStewartWanabe
Categories < 30 Mins
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 8 to 9 minutes.
- Allow to cool slightly, serve and enjoy!
CRUNCHY PANKO-CRUSTED SALMON
Make and share this Crunchy Panko-Crusted Salmon recipe from Food.com.
Provided by Brookelynne26
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
- Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
- Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
- Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.
PANKO SALMON
Panko is a Japanese type of bread crumb that is light and crunchy, popular because it doesn't get soggy. The panko holds in the salmon's moisture while roasting, so the salmon doesn't get dry, but rather is perfectly moist, flakey, and seasoned. Recipe courtesy of chef Evie Lieb.
Provided by AniSarit
Categories High Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
- In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
- Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
- Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Nutrition Facts : Calories 228.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 51.6, Sodium 218, Carbohydrate 10.3, Fiber 0.7, Sugar 1.7, Protein 24.7
PANKO-CRUSTED SALMON
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.
CRISPY SALMON FILLETS
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
SALMON WITH JAPANESE PANKO BREADCRUMBS
Large Salmon, Japanese Panko Breadcrumbs and Tasty Seasoning.
Provided by Annie1996
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your oven to 200C and then lay out the salmon on a large backing tray coated with foil or greaseproof paper.
- Mix together the finely chopped herbs and the lemon and lime juices in a bowl.
- With a brush, spatula or spoon, evenly apply a thin layer of the mixture to the bare fish, making sure the ends are coated.
- To make the panko breadcrumb seasoning, put the panko breadcrumbs into a mixing bowl.
- Sprinkle a small amount of oil on to them so that the other ingredients stick to them well.
- Put in the Basil and Mint and begin mixing the breadcrumbs with a spoon, making sure the herbs are spread across the mixture.
- Add the fresh Dill, Tarragon and Lemon Juice and continue to mix.
- After mixing, dice the garlic and add it to the breadcrumb mixture. Then mix it again until you start smelling a slight fragrance of garlic from the bowl.
- Dice the onion into small to medium chunks and add them to the mixture. Mix the breadcrumbed mixture until onions are evenly mixed in.
- Apply your breadcrumbs to the garnished fish, making sure it is mostly covered and the mix is evenly applied to the fish.
- Place the breaded fish into the oven for 15-20 minutes until the edges are slightly browning.
- Serve with minted roast potatoes and boiled carrots.
LEMON PANKO CRUSTED SALMON
I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
- Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 14.7 g, Cholesterol 73.2 mg, Fat 18.1 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 6.5 g, Sodium 348.3 mg, Sugar 0.1 g
PANKO CRUSTED SALMON
A simple recipe that is sure to impress. This recipe is written for individual fillets but it can easily be done with a whole salmon fillet. Simply cook the whole fillet how you normally would and add topping and broil at the end.
Provided by skwiatk
Categories < 30 Mins
Time 19m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
- Combine Dijon mustard, mayo, and garlic.
- Heat 2 tablespoons olive oil in non stick sauté pan.
- Toss bread crumbs with olive oil and mix in parsley.
- Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
- Spread mayo mix on top of salmon filet.
- Press breadcrumbs into the mayo mix on the top of salmon.
- Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
- Serve and enjoy!
CRUNCHY PANKO SALMON
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they are made.) Serve with a green salad for a quick, light meal.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
- Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.
PAN-FRIED FRESH SALMON CAKES
From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.
Provided by dmcpherr
Categories < 60 Mins
Time 36m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
- 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
PANKO PARMESAN SALMON
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
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
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