panko salmon

This Simple Panko Crusted Pesto Salmon is quick and easy and perfect for a busy weeknight dinner. Furthermore, this dish is super delicious and would make a great main dish for any special dinner get together.

Pesto Crusted Salmon with Panko

Salmon Fillets

Salt (to taste)

Pepper (to taste)

Garlic Powder

Lemon

Panko Crumbs

Olive Oil

Parsley (freshly chopped)

Basil Pesto

Pre-heat oven to 425 degrees.

Heat an oven proof pan (I use cast iron) over medium high heat.

In a small bowl mix together the panko crumbs, grated lemon zest from 1 lemon, chopped parsley, salt, pepper, garlic powder and 1 to 2 tablespoons of olive oil. Set aside.

Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from the lemon. Season the salmon lightly with salt and pepper if you like.

Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.

Add the remaining olive oil to the heated skillet.  Carefully place the salmon fillets, skin side down, in the hot oil and cook, without turning, for about 4 minutes.

After the 4 minutes the skin on the salmon is nice and crisp. Place the pan in the oven and continue to cook for about 5 - 8 minutes. The fish will easily flake with a fork when it is done.

Remove the salmon from the oven and let rest about 5 minutes.

Serve with lemon slices or wedges. Enjoy!

Move over chicken! Salmon katsu is every bit as delicious and another tasty way to enjoy salmon. Serve with an easy homemade Tonkatsu sauce.

Salmon Katsu

lb salmon fillets (3-4 fillets, fresh

all-purpose flour

panko

Salt and pepper

ketchup

Worcestershire sauce

Tablespoons white granulated sugar

Tablespoons soy sauce (low sodium recommended)

mirin (or substitute 1 Tbsp. boiling water

garlic (minced)

ginger (grated or ginger paste)

dry mustard

To make the Tonkatsu sauce: In a small saucepan, stir together the ketchup, Worcestershire sauce, sugar, soy sauce, mirin, garlic, ginger and mustard. Heat over medium-high heat and stirring regularly, bring to a boil. Reduce heat to low and simmer until sauce is reduced by about 1/4 (7-8 minutes). Let the sauce cool and refrigerate, if making head or remove to a bowl, cover and let stand at room temperature if you will be serving immediately. The sauce can be made ahead and refrigerated for up to 1 week.

To make the salmon katsu: Pat the salmon dry and season with salt and pepper. Set up a breading station by adding the flour to one plate. The egg to a second plate and the panko to a third plate. Season the flour with some salt and pepper. Beat the egg with a fork. Dip the salmon fillets first in the flour, then in the egg and finally into the panko, pressing the crumbs to stick. Set aside onto a clean plate.

Heat a thin layer of oil in a non-stick frying pan over medium heat. When hot, add the salmon and allow to cook undisturbed until nice and golden underneath. Flip the salmon and cook the other side until golden. Flip one more time to ensure the salmon is cooked through. If you have an instant-read thermometer, test the salmon. It should be at least 145F.

Serve the salmon with Tonkatsu sauce drizzled overtop.

Top 2 panko salmon recipes from across the web

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Pesto Crusted Salmon with Panko

Salmon Katsu

Top 2 panko salmon recipes from across the web

The most viewed panko salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto Crusted Salmon with Panko

Salmon Katsu

The most viewed panko salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine