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.

Panko Parmesan Salmon

(4 salmon

lemon juice

salt and black pepper

panko bread crumbs

Parmesan cheese

olive oil

Italian seasoning

garlic powder

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.


I altered it a bit, but we LOVED it! Substituted dill for Italian seasoning and added 1 tbs mayo because it looked a little dry. We devoured it. Thanks for the recipe!

Followed the recommendation to include mayo. Huge hit! Even my kids enjoyed it. Will be making this again

Salmon with a crunchy coating, but the coating doesn't have much flavor. I might try what one of the other reviewers did and add some mayo since it was kind of dry. It needs more spice. I would add dill and forget the Italian seasoning and maybe add some other type of seasoning along with it.

This was so delicious!  I baked it in my convection toaster oven for 16 mts.  It came out really nice.  I'll make it again!

Followed another reviewer’s recommendation to add a tablespoon of mayonnaise. No fresh herbs in the pantry and substituted Italian herb paste. Turns out great!

This is so terrific! I modify slightly with dairy-free parm to accommodate an allergy in our family. Works great and the taste is incredible. This is a family favorite!

I was looking for a recipe for panko I could use on some salmon patties and found this.  It was excellent and I especially liked the fact that it was baked and not fried.  Super recipe, and quick and easy to make.

I had to replace almond meal for the panko to make it gluten free. I also made it with white fish. It was good, but I'm sure it would have been better with panko!

Followed the recipe exactly. Excellent and so easy to make. Definitely will be on our go to list.

Awesome!  Used pork rinds instead for keto.

Great weekday night dinner. Easy to make! Have made a recipe similar to this one of my own for years though I use ground up corn flakes as the breading. Food processor works great here. Following the directions the rest of the way, these turned out GREAT! I don’t care for planko and the taste of plain corn flakes gives just a breading taste to the meal without adding in any that takes away from this recipe.

This is one of my favorite ways to prepare salmon! Sometimes I just use lemon pepper and garlic salt if I don’t have fresh lemon and garlic. It always turns out perfect!

Very simple and excellent results. I think it worth using some fresh lemon juice as opposed to stuff out a bottle just gives it that little bit more of a hit.

Per other reviewers' suggestion, I spread some mayo on the top of the filet before adding the panko mixture. I don't think I added quite enough - because it was still a little dry. Great flavor, though! Will likely make again.

Really good.  I followed some of the earlier reviewers and also added mayo.  I roasted some asparagus with olive oil and parmesan along with the salmon.  A good any healthy meal.

This is the only way I fix salmon now!   So quick and easy and it tastes awesome plus it is good cold as well!   Thanks so much for sharing this recipe!

Big Hit !!! Stuck to the recipe ! No deviations whatsoever.

My daughter and I loved it.  Kept the salmon nice and moist with a ton of flavor.

panko parmesan salmon

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Dianne

Ingredients

Instructions

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