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A close-up of a perfectly baked Garlic Herb Panko Crusted Salmon fillet topped with golden crumbs and parsley.

Garlic Herb Panko Crusted Salmon

This recipe creates a flavorful, crunchy baked salmon that is simple to prepare for a weeknight dinner. The panko crust adds texture to the tender fish.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 people
Course: Dinner
Cuisine: Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs Raw salmon
For the Crust
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated
  • 1/4 tsp Dill
  • 1 tsp Garlic powder
  • 2 tbsp Salted butter, melted
  • 1/4 tsp Salt for panko mixture
  • More Salt for sprinkling on salmon
  • To taste Black pepper for sprinkling
  • Optional Parsley, chopped

Equipment

  • Baking dish
  • Foil
  • Small bowl

Method
 

  1. Preheat your oven to 425℉F.
  2. Pat the salmon dry. Place it on a baking dish lined with lightly greased foil. Sprinkle the top of the salmon with salt and black pepper. If you are using skin-on salmon, place the salmon skin side down.
  3. Gather the edges of the foil and scrunch them up around the salmon to trap any liquid that forms during baking.
  4. In a bowl, combine the Panko breadcrumbs, parmesan cheese, dill, and garlic powder. Mix these dry ingredients. Add the melted butter and mix again until everything is combined.
  5. Cover the top of the salmon evenly with the Panko mixture.
  6. Bake the salmon for 12 minutes. Check if it is done. If you use a meat thermometer, the thickest part of the salmon should read 145℉F. If the salmon is not done, bake it for a few more minutes. Do not overcook the salmon.
  7. Garnish with chopped parsley, if desired. Serve the salmon.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 40gFat: 30gFiber: 1gSugar: 1g

Notes

This recipe works well with various types of firm white fish if you want an alternative to salmon. For a keto-friendly option, check that your Panko breadcrumbs are low-carb, or substitute with crushed pork rinds for a zero-carb crust.

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