Savory Panko Crusted Salmon Recipes

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!

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.

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!

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.

Steps:

• Preheat oven to 350.
• Place salmon fillet on a foil-lined pan.
• Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper.
• Mix strawberries, water, honey, chervil or dill, garlic, and chives together.
• Pour evenly over salmon.
• Cover with foil and pierce foil, allowing salmon to steam.
• Bake for 25 to 30 minutes.
• Serve with rice.

Steps:

• Heat oil in large skillet over medium heat.
• Season fish with essence.
• Salt and pepper.
• Put flour in shallow dish. Set aside.
• Add eggs to milk in bowl and whisk to combine. Set aside.
• Place bread crumbs in 3rd shallow dish.
• Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
• Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

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.

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.

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.