How much do I love panko? A lot! I bought a bag of these Japanese-style breadcrumbs and thought I wouldn't have much use for them except for one panko crusted chicken recipe - totally wrong. What I like about panko is it just addds this extra texture and crunch-element to any dish. Especially against the soft salmon filets in this dish, the crunch from the panko, along with the subtle flavors of the lemon zest and parsley, make this dish simple but layered with flavors and textures. Plus, it's super easy, and that's always a good thing!
Lemon, Garlic, Parsley Panko Crusted Salmon
4 salmon filets, skinless and boneless
3/4 cup panko
2 tablespoons lemon zest
1 teaspoon minced garlic
1/4 cup chopped parsley
salt + pepper to taste
juice of half a lemon
2 teaspoons olive or avocado oil
- Use a paper towel to pat dry each salmon filet. Place the filets on a baking sheet.
- Prepare the panko topping by mixing together the panko, lemon zest, garlic and parsley in a bowl.
- Sprinkle salt and pepper over the salmon. Then distribute the lemon juice over each salmon filet - about 1 tablespoon per filet.
- Top each salmon filet with the panko topping.
- Drizzle 1/2 teaspoon of oil over each salmon filet.
- Bake uncovered at 425 degrees Fahrenheit for 20 minutes, until a fork can easily flake the salmon and the panko is browned. If the panko is not a golden to medium brown, then turn the oven to a Low Broil for 3-5 minutes. You really want the panko topping medium brown, trust me!