Best 3 Lemon Panko Salmon Recipes

In today's modern world, where convenience often takes precedence over traditional culinary arts, we present to you a recipe that combines the essence of fresh, zesty lemons and the crispy texture of panko breadcrumbs to create a mouthwatering "lemon panko salmon" dish. This culinary masterpiece offers a vibrant twist to the classic salmon entrée, promising an explosion of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned chef looking for a new culinary adventure or a novice cook eager to explore the world of flavors, this recipe will guide you through each step to ensure a perfect outcome. Get ready to embark on a culinary journey that combines simplicity and elegance, resulting in a dish that will impress your friends and family alike.

Let's cook with our recipes!

LEMON PANKO CRUSTED SALMON

Lemon Panko Crusted Salmon image

I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.

Provided by thedailygourmet

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

6 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon lemon pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
⅛ teaspoon granulated garlic
⅛ teaspoon lemon zest
2 (4 ounce) salmon fillets
1 tablespoon butter, melted

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 14.7 g, Cholesterol 73.2 mg, Fat 18.1 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 6.5 g, Sodium 348.3 mg, Sugar 0.1 g

LEMON PEPPER PANKO SALMON PATTIES

Lemon Pepper Panko Salmon Patties image

I was looking for a quick meal idea to make for dinner & this is what I came up with. They are crispy on the outside from the Panko Bread Crumbs, & moist & tasty on the inside. The no salt added lemon pepper gave them a slight edge in flavor from the lemon seasoning. We loved them. I usually only use 1 can but chose to use 2...

Provided by Rose Mary Mogan

Categories Seafood

Time 45m

Number Of Ingredients 14

Ingredients

2 can(s) pink salmon, drained bones & skin removed
1 medium red onion chopped
1 medium yellow onion chopped
1 medium green bell pepper, chopped
5-6 medium mini red peppers, chopped
1 Tbsp lemon pepper (no salt added)
1 Tbsp granulated garlic
2 c all purpose flour seperated
5 large eggs slightly beaten, divided (3 plus 2)
2-3 Tbsp coconut oil or canola (start with 2, add more if needed)
PANKO BREAD CRUMB MIXTURE
2 1/2-3 c panko bread crumbs
1 1/2-2 Tbsp old bay seafood seasoning
2 tsp paprika

Steps:

1. Drain canned salmon and add to a large bowl, remove bones, and skin and any undesirable pieces, then flake into pieces.
2. Chop bell peppers, mini peppers, & onions and add to bowl along with 1 CUP of flour and slightly beaten eggs. Mix together to combine and shape into desired patties.
3. Add the Panko breading ingredients into a large gallon size closable bag and shake together to blend, set aside till needed.
4. Add the remaining cup of flour to a plate or platter, and coat each patty on both side with flour, add more when & if needed. With the remaining eggs, add 2 tablespoons of water beat till blended, in a small pan or bowl, and carefully place each patty in egg wash coating each side then coat with Panko bread crumbs on both sides. Allow patties to sit at least 10 to 15 minutes so crumbs will adhere to surface.
5. Melt oil in large skillet over medium high heat, when hot, add the patties,& brown on one side then flip to other side about 5 to 7 minutes per side.
6. Serve with lemon wedges and other condiments as desired.

LEMON PANKO SALMON

Lemon Panko Salmon image

Number Of Ingredients 10

Ingredients

2/3 cup panko bread crumbs
2 tablespoon minced fresh parsley
1 teaspoon lemon zest
3 tablespoon melted butter
4 piece salmon fillets
1 1/2 tablespoon dijon mustard
4 wedges lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon pepper

Steps:

Place stone cooking tray in oven and preheat oven to 425F (400 for pure convection)
Mix panic crumbs, lemon zest, 1/2 tsp salt, 1/2 tsp pepper and parsley together in a small bowl.
Melt butter and mix half of it into crumb mixture to evenly coat.
Place salmon skin side down on preheated stone. Season each fillet with lemon pepper and Dijon mustard. Spread crumbs thickly overtop and return stone to oven.
Cook for 12-15 minutes drizzling remaining butter over top halfway through the cooking process.

Tips:

Choose the right salmon. Look for a fresh, wild-caught salmon fillet that is about 1 inch thick. If you are using frozen salmon, thaw it completely before cooking.
Make sure the panko breadcrumbs are crispy. You can do this by toasting them in a pan with a little bit of butter or oil before using them.
Use a light hand when seasoning the salmon. Lemon and panko breadcrumbs can be overpowering, so it is important to use them sparingly.
Cook the salmon until it is just cooked through. Overcooked salmon will be dry and flaky.
Serve the salmon immediately. It is best when it is hot and crispy.

Conclusion:

Lemon panko salmon is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to get your kids to eat fish. The crispy panko breadcrumbs and the tangy lemon sauce make this dish a hit with everyone. So next time you are looking for a quick and easy meal, give lemon panko salmon a try.