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Lemon Panko Crusted Salmon

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Keyword: fish, lemon, salmon, seafood


  • 4 6-8 oz salmon fillets skin removed
  • cup panko not regular bread crumbs
  • 1 medium sized lemon zested - about 1.5 teaspoons lemon zest
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 heaping tablespoons Dijon mustard
  • lemon wedges for garnish optional


  • Preheat your oven to 425 degrees.
  • In a medium bowl, combine the panko, lemon zest, parsley, salt, & pepper. Stir in the olive oil.
  • Brush the Dijon mustard evenly on top of the salmon fillets. Cover with the panko mixture, pressing down to adhere to the salmon.
  • Bake for 10 minutes in the preheated oven. Turn the heat up to broil, and allow to cook for 60 seconds for the panko to brown - keeping a close eye as you don't want it to burn.
  • Remove from the oven & allow to cool on the baking sheet for 3-5 minutes. Serve with lemon wedges if desired.