Our family loves oven-baked salmon. There are so many different toppings that you can use on baked salmon filets, that sometimes its hard to decide! I like this topping because it adds a crunchy texture to the fish and the lemon zest and dijon adds that bit of citrus and a flavor punch.
TIPS: Depending on how thick your salmon filets are, your cooking time will vary. I usually use ones that are 1 to 1.25 inches at the thickest part, and they will take about 12 minutes at 400 degrees. If yours are thicker, they will likely take 15 minutes. Also, some people prefer salmon well cooked, and some prefer medium rare, so you will have to play around with the timing to adapt to your preference, and take into account your oven’s heat variation.
Baked Salmon with Panko and Herb Crust
Ingredients
- 4 6-8 oz bonless, skinless salmon filets
- 3/4 C panko bread crumbs
- 2 Tbsp fresh parsley or chives
- 2 Tbsp mayonaise
- 1 Tbsp dijon mustard
- 1 Tbsp lemon zest (or zest of 1 small egg-sized lemon)
- 1 Tbsp olive oil, plus more for brushing
- kosher salt and pepper
Instructions
- Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper or tinfoil coated with cooking spray.
- In a small bowl, mix together panko, parsley or chives, mayonaise, dijon, lemon zest, 1 Tbsp olive oil and a pinch of salt and pepper. Stir together until bread crumbs are completely moistened.
- Lay salmon filets on baking sheet. Brush tops with a light coating of olive oil and season with salt and pepper. Spoon topping on top of each filet, covering entire top of filet, pressing crumbs down and together firmly on top of each filet so it holds together somewhat.
- Bake salmon for about 12 minutes, depending on the thickness of your filets. Bake until they flake easliy but are not dried out in the middle, rather are moist and opague. If using a thermometer, that should be around 125-130 degrees in the thickest part.
- Remove from oven and let rest for 4-5 minutes.
- Enjoy!