Panko Crusted Salmon Recipe with Fresh Gremolata

Three pieces of baked salmon topped with a herb and breadcrumb crust, served on a white plate with a side of sliced cherry tomatoes.

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Panko Crusted Salmon Recipe with Fresh Gremolata

A 20-minute panko-crusted salmon that does the work of a fancy dinner without the effort. The trick is to split the garlic, shallot, parsley, and lemon zest between the baked crust and a fresh gremolata that goes on top after baking.

Course: Main Course

Cuisine: American, Mediterranean-Inspired

Keyword: baked salmon recipe, gremolata salmon, panko crusted salmon, panko salmon, sheet pan salmon

Servings: servings

Calories: 434kcal

Author: Chef Jenn

Ingredients

4 salmon fillets about 6 ounces each, skin-on
1 cup panko breadcrumbs
3 tablespoons salted butter melted
3 garlic cloves finely minced, divided
1 lemon zested, divided
⅓ cup fresh flat-leaf parsley finely chopped, divided
2 shallots finely minced, divided
3/4 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
½ lemon juiced for serving
⅛ teaspoon red pepper flakes crushed, optional

Instructions

Preheat oven to 425°F. Line a sheet pan with foil or parchment and drizzle with the olive oil.
In a small bowl, combine the panko, melted butter, half the minced garlic, half the lemon zest, half the parsley, and half the minced shallot. Stir until the panko is evenly coated and looks like damp sand.
In a separate small bowl, combine the remaining garlic, lemon zest, parsley, and shallot with a small pinch of the kosher salt. Set aside. This is the fresh gremolata and goes on after baking.
Pat the salmon fillets dry and place skin-side down on the prepared sheet pan. Season the tops with the kosher salt and black pepper. Press the panko mixture firmly and evenly over each fillet.
Bake for 12 to 13 minutes, until the crust is golden and the salmon flakes easily at the thickest part (145°F on a digital thermometer). If the crust needs more color, broil for 1 to 2 minutes at the end, watching it closely.
Immediately spoon the fresh gremolata over the hot salmon and squeeze the lemon juice over the top. Serve right away.

Notes

Recipe Card Tips

Pat the salmon completely dry before pressing the panko on. Wet fish equals a soggy crust, every time. Even a minute of paper-towel work is the difference.
Press the crust on firmly, not gently. A loose crust slides off the second you try to move the fillet to a plate. Pack it like you mean it.
The gremolata goes on the moment the pan comes out of the oven, not 30 seconds later. The residual heat blooms the garlic and parsley. If the salmon has cooled, you've missed the window.

Nutrition