Garlic Herb Panko Crusted Salmon

Golden brown panko crusted salmon on a sheet pan with lemon wedges.

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Garlic Herb Panko Crusted Salmon

Garlic Herb Panko Crusted Salmon is an easy dinner that feels fancy but comes together in just 30 minutes! A simple mix of fresh garlic, herbs, and crispy panko breadcrumbs creates the most golden, flavorful crust that locks in juicy salmon underneath.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings:

Calories: 425kcal

Author: Meryl Downing

Ingredients

1½ pounds salmon filet wild-caught
½ teaspoon kosher salt
8 grinds fresh black pepper
3 Tablespoons butter melted
1 Tablespoon olive oil plus more for drizzling
3 to 4 cloves garlic minced
¼ cup fresh herbs such as parsley, rosemary, thyme, chives
1 cup panko bread crumbs
1 fresh lemon wedges for serving

Instructions

Preheat the oven to 400℉.
Cut a brown paper bag to roughly fit under your salmon (this step is optional, but makes it really easy to serve the salmon while leaving the skin behind stuck to the paper bag, easy clean up too!).
Place the salmon, skin side down, on the paper bag, on a sheet pan. Check for and remove any pin bones with a small kitchen pliers. Optional - using a serrated knife, score the salmon into serving sized pieces, cutting down through the meat but leaving the skin in tact, this allows for easy serving.
Sprinkle the salmon evenly with the salt and pepper.
Add all other ingredients for the topping to a small bowl and mix. Spoon the breadcrumb mixture over the salmon, pressing it lightly with your hands to evenly coat the full filet. Drizzle the top with a bit more olive oil.
Bake for about 14 to 18 minutes, switching to broil in the last couple minutes, until the salmon is just cooked through and the breadcrumb crust is golden.
Allow to rest for 5 minutes. Use a fish spatula to gently remove each piece of salmon while leaving the skin behind stuck to the paper bag. Serve with a squeeze of fresh lemon.

Notes

Breadcrumbs - Make sure to use panko style breadcrumbs, not store-bought regular breadcrumbs, they won't be the right texture! You could also make your own by tearing and pulsing bread in a food processor.
Cooking time may vary depending on the thickness of your salmon and your preference for doneness. You can check it by pulling a piece apart with a fork to look inside. It should be just barely opaque, you don't want to overcook it!

Nutrition