This lemon panko-crusted salmon is a quick, flavorful oven-baked dish that delivers tender, flaky fish topped with a crisp, golden crust. It’s light yet satisfying, making it perfect for an easy weeknight dinner or a simple but elegant meal.
Why You’ll Love This Recipe
This recipe comes together in just 30 minutes from start to finish, making it ideal for busy days. The salmon stays moist and flaky while the panko topping adds a delicious crunch with bright lemon flavor. It uses simple pantry ingredients, requires minimal prep, and feels special enough to serve to guests without any complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup.
In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, lemon-pepper seasoning, dried thyme, dried parsley, granulated garlic, and lemon zest. Mix well so the seasonings are evenly distributed.
Place the salmon fillets on the prepared baking sheet, skin-side down if the skin is still attached. Brush the tops of the fillets evenly with the melted butter.
Spoon the panko mixture over each salmon fillet, gently pressing it down so it adheres well.
Bake in the preheated oven for 20 to 25 minutes, or until the salmon flakes easily with a fork and the topping is lightly golden.
Servings and timing
This recipe yields 2 servings.
Prep time is approximately 10 minutes.
Cook time is about 20 minutes.
Total time is around 30 minutes.
Variations
For extra citrus flavor, add a small squeeze of fresh lemon juice over the salmon just before serving. You can substitute dried oregano or basil for the thyme if desired. For a richer crust, mix a teaspoon of olive oil into the panko mixture along with the butter. If you prefer a sharper cheese flavor, increase the Parmesan slightly or use a finely grated hard cheese with similar melting properties.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated 325°F (165°C) oven for about 8 to 10 minutes until warmed through. Reheating in the oven helps maintain the crust’s texture better than a microwave.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to fully thaw the salmon and pat it dry before adding the butter and panko topping.
How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and appears opaque throughout.
Can I cook this in an air fryer?
Yes, cook at 375°F (190°C) for about 10 to 12 minutes, checking for doneness.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, rice, or a fresh green salad all complement this salmon well.
Can I make the topping ahead of time?
Yes, the panko mixture can be prepared up to one day in advance and stored in an airtight container.
Is butter necessary, or can I substitute it?
Butter adds richness, but olive oil can be used as a substitute if preferred.
Can I use skinless salmon fillets?
Yes, skinless fillets work perfectly and require no adjustment to the recipe.
How can I make the crust extra crispy?
You can briefly broil the salmon for 1 to 2 minutes at the end of cooking, watching closely to avoid burning.
Can I double the recipe?
Yes, simply double all ingredients and use a larger baking sheet to avoid overcrowding.
Is this recipe suitable for meal prep?
It can be prepared ahead, but it’s best enjoyed fresh for the crispiest topping.
Conclusion
Lemon panko-crusted salmon is a simple yet flavorful dish that delivers crisp texture and bright citrus notes in every bite. With minimal prep and dependable results, it’s a recipe you can rely on for both everyday meals and special occasions.
This lemon panko-crusted salmon features tender, flaky fillets topped with a crisp, golden breadcrumb crust flavored with herbs, Parmesan, and bright lemon zest. An easy, oven-baked meal that’s light yet satisfying.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings
Category:Main
Method:Baking
Cuisine:American
Ingredients
6 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon lemon-pepper seasoning
½ teaspoon dried thyme
½ teaspoon dried parsley
⅛ teaspoon granulated garlic
⅛ teaspoon finely grated lemon zest
2 salmon fillets (4 ounces each)
1 tablespoon butter, melted
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
In a small bowl, mix the panko, Parmesan, lemon-pepper, thyme, parsley, garlic, and lemon zest until evenly combined.
Place salmon fillets on the prepared baking sheet, skin-side down if applicable.
Brush the tops of the fillets with melted butter.
Spoon the panko mixture onto each fillet and gently press down to adhere.
Bake for 20–25 minutes, or until salmon flakes easily with a fork and topping is golden.
Notes
Add a squeeze of lemon juice before serving for extra brightness.
Substitute olive oil for butter if preferred.
Briefly broil at the end for a crispier crust.
Panko topping can be prepped a day ahead.
Serve with roasted vegetables or rice for a full meal.
