Parmesan- and Panko-Crusted Baked Salmon Recipe
October is National Seafood Month, so I thought I’d share the recipe for one of my favorite weekly dinner staples: Parmesan- and panko-crusted baked salmon (recipe originally posted on my Parade Magazine blog).
I had a fillet of salmon and wanted to try something different from my usual lemon-and-dill recipe.
This recipe is from Karen, my former manager at TASTE Unlimited. She’s a great cook and used to own a delicious restaurant for many years called Beckett’s Cafe, which I used to frequent. This baked salmon recipe she gave me is so good. It’s super easy and delicious.
- 1 fillet salmon
- ½ cup Panko bread crumbs
- 1 Tbsp olive oil
- 3 Tbsp Parmesan cheese
- 1½ Tbsp Dijon mustard
- Sprinkle dried parsley
- Pre-heat oven to 400℉.
- Coat salmon with Dijon mustard and sprinkle dried parsley on top.
- Mix Panko bread crumbs, cheese, and olive oil in a bowl.
- Pack breading mixture on top of the fillet.
- Bake for 15-20 minutes.
Photo: Nisa Burns Cochran