Description
A simple and delicious recipe for panko-crusted salmon featuring a crispy breadcrumb coating with garlic and thyme, baked to perfection for a quick and flavorful meal.
Ingredients
Scale
Salmon
- 4 salmon fillets
Crust
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
To Serve
- Fresh lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare Breadcrumb Mixture: In a shallow bowl, combine the panko breadcrumbs with garlic powder, dried thyme, salt, and pepper, mixing thoroughly for an even coating.
- Coat Salmon with Oil: Brush each salmon fillet evenly with olive oil to help the breadcrumb mixture adhere and add moisture.
- Apply Breadcrumbs: Press each oil-coated salmon fillet into the breadcrumb mixture, ensuring the fillets are well covered on all sides for a crispy crust.
- Bake the Salmon: Arrange the crusted salmon fillets on the prepared baking sheet and bake for 12–15 minutes, until the salmon is cooked through and the crust turns golden and crispy.
- Serve: Plate the salmon fillets and serve immediately with fresh lemon wedges to enhance the flavor with a bright citrus note.
Notes
- Ensure the salmon is fresh for the best taste and texture.
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
- If preferred, substitute olive oil with melted butter for a richer flavor.
- Check the internal temperature of salmon; it should reach 145°F (63°C) for safe consumption.
- Leftover salmon can be refrigerated for up to 2 days.
