We love this Panko Herb-Crusted Dijon Salmon recipe! Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs. Skip the boring salmon and add some serious oomph to your weeknight dinner routine with this tasty seafood dish.
Panko Herb-Crusted Dijon Salmon
Flaky salmon slathered in creamy dijon mustard then topped with crispy panko and fresh herbs.
Panko Herb-Crusted Dijon Salmon
Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs. Skip the boring salmon and add some serious oomph to your weeknight dinner routine with this tasty recipe!
- 2 large wild Alaskan salmon fillets skin removed, fresh or frozen
- 1/4 cup dijon mustard
- 1/2-2/3 cup plain panko breadcrumbs
- 1 TBSP fresh chopped parsley
- 1 TBSP fresh chopped chives
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp of dried dill or 1/2 TBSP fresh
- 2-3 TBSP olive oil
- sea salt to taste
- Defrost if using frozen.
- Preheat your oven or toaster oven to 450 degrees F.
- On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
- Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
- Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
- Heat a pan or skillet with a few spoonfuls of olive oil.
- Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
- With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
- If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
- The result is a crisp, flavorful crust on the outside with a tender flaky inside.
- Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!
Serve with lemon wedges for a burst of citrus.
If you get a chance to try this Panko Herb-Crusted Dijon Salmon, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.
so . . . how was it?
Quick, easy, and oh-so-tasty! This Panko Herb-Crusted Dijon Salmon totally just won itself a spot on the weekly dinner rotation. Hopefully it wows you too!
Though it didn’t need a sauce, this dish tasted absolutely amazing with a side of yogurt sauce. Simply combine your favorite plain greek yogurt with sriracha, garlic powder, a pinch of salt, and a sprinkle of some of the herbs you used for the fish. No measurements needed; just season to taste and revel in the deliciousness!
Looking for a scrumptious side dish to pair with your salmon? Fabulous! Try this simple veggie salad on for size:
Tomato Cucumber Salad
- 1 green bell pepper
- 1 + 1/2 cups cherry tomatoes, quartered
- 1 cucumber
- 1 TBSP red wine vinegar
- 1/4 cup avocado oil or olive oil
- juice of 1 lemon
- salt and pepper, to taste
- 2 TBSP fresh cilantro or parsley (pick your favorite!)
- 2-4 TBSP crumbled feta (skip for dairy-free)
- Chop your veggies, removing any seeds/skin/stems needed.
- If you’re using an english (hothouse) cucumber you can keep the seeds and skin on, but if you’re using a standard cucumber then remove the skin and seeds.
- Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.
- Toss to coat, top with feta, and dig in!