PANKO CRUSTED SALMON
A simple recipe that is sure to impress. This recipe is written for individual fillets but it can easily be done with a whole salmon fillet. Simply cook the whole fillet how you normally would and add topping and broil at the end.
Provided by skwiatk
Categories < 30 Mins
Time 19m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
- Combine Dijon mustard, mayo, and garlic.
- Heat 2 tablespoons olive oil in non stick sauté pan.
- Toss bread crumbs with olive oil and mix in parsley.
- Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
- Spread mayo mix on top of salmon filet.
- Press breadcrumbs into the mayo mix on the top of salmon.
- Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
- Serve and enjoy!
LEMON PANKO CRUSTED SALMON
I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
- Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 14.7 g, Cholesterol 73.2 mg, Fat 18.1 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 6.5 g, Sodium 348.3 mg, Sugar 0.1 g
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
PESTO CRUSTED SALMON
Steps:
- Preheat the oven to 350 degrees F.
- Stir the panko and pesto together, to form a crumbly topping. It should be the consistency of wet sand. Season the mixture with salt and pepper.
- Lightly season the salmon fillets with salt and pepper on both sides, then coat each piece of salmon with the pesto crumb topping. Divide the mixture evenly, and use all of it.
- Spray the coated salmon pieces with cooking spray or olive oil. Bake the salmon at 350 degrees F for 20-30 minutes, depending on the thickness of the fish, until the topping is golden brown and the salmon is cooked through.
CRUNCHY PANKO-CRUSTED SALMON
Make and share this Crunchy Panko-Crusted Salmon recipe from Food.com.
Provided by Brookelynne26
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
- Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
- Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
- Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.
PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.
- For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
- In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.
Nutrition Facts : Calories 552 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 140 milligrams, Sodium 858 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 38 grams, Sugar 7 grams
SALMON WITH JAPANESE PANKO BREADCRUMBS
Large Salmon, Japanese Panko Breadcrumbs and Tasty Seasoning.
Provided by Annie1996
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your oven to 200C and then lay out the salmon on a large backing tray coated with foil or greaseproof paper.
- Mix together the finely chopped herbs and the lemon and lime juices in a bowl.
- With a brush, spatula or spoon, evenly apply a thin layer of the mixture to the bare fish, making sure the ends are coated.
- To make the panko breadcrumb seasoning, put the panko breadcrumbs into a mixing bowl.
- Sprinkle a small amount of oil on to them so that the other ingredients stick to them well.
- Put in the Basil and Mint and begin mixing the breadcrumbs with a spoon, making sure the herbs are spread across the mixture.
- Add the fresh Dill, Tarragon and Lemon Juice and continue to mix.
- After mixing, dice the garlic and add it to the breadcrumb mixture. Then mix it again until you start smelling a slight fragrance of garlic from the bowl.
- Dice the onion into small to medium chunks and add them to the mixture. Mix the breadcrumbed mixture until onions are evenly mixed in.
- Apply your breadcrumbs to the garnished fish, making sure it is mostly covered and the mix is evenly applied to the fish.
- Place the breaded fish into the oven for 15-20 minutes until the edges are slightly browning.
- Serve with minted roast potatoes and boiled carrots.
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- Place salmon filets on a plate and pat dry with paper towels. Season with salt and lemon pepper. Combine dijon mustard and minced garlic and spread evenly on top of filets.
- In a small bowl, drizzle panko breadcrumbs with olive oil until evenly coated about 1 tablespoon.
- Divide panko evenly among the filets and press onto each filet. Place a lemon slice on top and set aside.
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- Preheat the oven to 400°. In a medium skillet, melt the butter. Add the shallot, garlic and 1 tablespoon of the minced ginger and cook over moderate heat until the shallot is translucent, about 4 minutes. Add the panko and stir to coat evenly with the butter. Cook, stirring frequently, until the panko is lightly toasted, about 3 minutes. Season the topping lightly with salt and black pepper.
- In a large skillet, heat 3 tablespoons of the olive oil until shimmering. Add the diced eggplant and cook over moderately high heat until lightly browned, about 5 minutes. Reduce the heat to moderate, cover and cook until softened, about 5 minutes longer. Transfer the eggplant to a small bowl.
- In a shallow bowl, whisk the lime juice with the mustard. Add the salmon fillets and turn to coat. Set the salmon on a parchment paper–lined baking sheet and season with salt and pepper. Pack the panko mixture on top of each salmon fillet and roast for 12 minutes, or until just cooked through.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet. Add the shiitake caps and cook over moderately high heat, stirring occasionally, until tender, about 3 minutes. Reduce the heat to moderate. Add the scallion and the remaining 2 teaspoons of minced ginger and cook for 1 minute. Return the softened eggplant to the skillet and season the vegetables with salt and pepper. Add the rice vinegar and cook until reduced by half, about 1 minute. Remove from the heat and stir in the chopped basil and mint.
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- Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
- In a separate bowl, combine panko bread crumbs, Parmesan cheese, dried dill, and melted butter.
PANKO CRUSTED SALMON WITH ASPARAGUS - FEELGOODFOODIE
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Ratings 8Servings 4Cuisine AmericanCategory Main Course
- Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture over the salmon and press down firmly with the back of a spoon to adhere the breadcrumbs to the salmon.
- Heat the olive oil in a large non-stick skillet over medium. Transfer the fillets to the pan carefully, with the panko side down.
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- Preheat your oven to 450°F / 225 °C with the rack in the center. Line a baking tray with foil or make 2 foil trays ( watch the video).
- In a small bowl combine melted butter, honey, Dijon mustard, salt and black pepper. Keep aside.
- Season salmon with salt and pepper, then spoon the mustard mixture over the salmon fillets and top with panko-nut mixture.
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