Salmon Panko Recipe

Who doesn't love salmon? Especially when it's sustainably harvested, healthy, and looks fancier than it by all means should?

This one is from (affiliate of ) Martha, Blueprint Mag (r.i.p sweet princess):
Herb Crusted Salmon with Roasted Lemons

Serves 4

1/4 cup panko (Japanese Breadcrumbs)
1/4 cup chopped flat leaf parsley
2 Tbsp(or to taste) chopped, fresh dill
2 Tsbp chives
2 Tbsp olive oil
1 2 lb. salmon filet, or 4 pieces
1/4 cup grainy Dijon mustard
Coarse salt and pepper
2 lemons, quartered

1. Preheat oven to 475. Toss panko with herbs and 1 Tbsp oil.
2. Place salmon (with skin down) on parchment paper(if you don't have this, grease your baking pan, or use newspaper) on a baking sheet. Spread evenly with mustard; sprinkle with salt and pepper. Sprinkle with panko/herbs mixture, patting down gently. Scatter quartered lemons around fish and drizzle with oil.
3. Roast salmon until it flakes evenly. I checked mine at the 15 min mark. It's very easy to over-cook fish, make sure to check with a fork at least once if you want your fish juicy. Cook 18 minutes.
4. Remove fish with a large spatula, so the skin is left behind on the pan. Transfer to serving platter/plates with roasted lemons.


I love this recipe because it is equally delicious, easy, and fancy-looking. I used Trader Joe's frozen Alaskan salmon filets, cut down already for convenience into 4 pieces. It was divine with a dry white wine, an herb salad,and an al fresco setting.