Panko Baked Salmon
on Nov 14, 2024
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I just love a good salmon recipe! Today I’m sharing my yummy Panko Baked Salmon recipe that is always a hit when people try it! Panko is such a great breading because it doesn’t get soggy and gives your salmon a little bit of crunch. The dijon and the spices give it the perfect seasoning and the salmon comes out flaky and tender and simply delicious!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 154g
Calories: 249
Macros: 30.3p / 7.2c / 10.4f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Panko Baked Salmon to add it to your food diary.
INGREDIENTS
- Wild caught salmon (this is leaner than farm raised)
- Grey Poupon Dijon mustard
- Brown sugar (24g)
- Paprika
- Garlic powder
- Cayenne pepper
- Salt
- Pepper
- Butter
- Panko bread crumbs
- Italian parsley
- zest of one lemon
- juice of one lemon
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SUPPLIES USED
Meat Thermometer – I love using a meat thermometer to make sure my meat gets cooked to the correct internal temperature. This give me peace of mind that my meat won’t get anyone sick and that it won’t get dried out from overcooking.
9×13 casserole dish – This is my go-to casserole dish and it fits this salmon in it perfectly!
STORING & REHEATING INSTRUCTIONS
This Panko Baked Salmon is best when eaten within a day or two. You can store it in an airtight container in the fridge until ready to reheat.
Reheat in the oven at about 300º for 10 minutes until heated through. You can tent some foil over the top to prevent it from getting too dark since it is already cooked through.
PAIR WITH A SFM SIDE RECIPES
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Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Panko Baked Salmon
Equipment
Ingredients
- 24 ounces wild caught salmon, this is leaner than farm raised
- 2 tablespoons Grey Poupon Dijon mustard
- 2 tablespoons brown sugar, 24g
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter, melted (28g)
- 1/4 cup panko bread crumbs, 21g
- 1/2 cup Italian parsley, finely diced
- pinch of salt and pepper
- zest of one lemon
- juice of one lemon
Instructions
- Place your salmon in a casserole dish or on a cookie sheet. Top with the Grey Poupon and spread evenly.
- In a small bowl combine the brown sugar, paprika, garlic powder, cayenne pepper, and salt and pepper. Mix well and evenly spread over the salmon next.
- In another small bowl combine the butter, panko, parsley, salt, pepper and lemon zest. Evenly spread that on top of the salmon.
- Bake in the oven at 425 for 15-20 minutes or until the internal temperature reaches 140 degrees. Squeeze the juice of the lemon over the top and enjoy with rice and/or veggies.
Notes
- Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom Panko Baked Salmon to log in your food diary.
