Panko Salmon. Crunchy, delicious, and my creation.
I wanted to prepare an elaborate meal last night, yet time got the best of me. Having a considerable lunch did not help matters. For an even simpler preparation without the crunchy coating, try my baked salmon with French herb butter.
As I was staring at the salmon fillets and the panko, I knew I wanted something different from the usual panko-egg mixture of fish.
The refrigerator door is wide open, and staring at its contents is something I do quite often. I believe everyone around me thinks I am doing it to keep cool.
We live in Arizona, so we somehow have to keep cool.
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The mayonnaise and maple syrup stared back at me. Why not? After all, I use the mayonnaise because it softens the chicken. Maple syrup gives that sweet taste to any sauce. In a dish, the two ingredients went.
For the panko, I added a simple mix of my favorite herbs.
However, let your imagination go free and wild, and use your favorite herbs.
The bread crumbs idea is from a recipe that I prepared a while back and, therefore, liked the texture of it.
The preparation was easy; the oven did it all. Consequently, I had time to prepare a crisp green salad with a lemon vinaigrette.
The salmon was nicely tender, and the panko mixture, most of all, was perfect to the bite. Love the crunchiness of it.
It is a dish that will become our favorite fast.
Side Dishes To Enjoy With Your Salmon
If you tried this Panko Salmon or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Panko Salmon – Crunchy and Delicious
Ingredients
- 4 salmon fillets, 6 ounces each, skinless
- 2 tablespoons mayonnaise
- 2 tablespoons maple syrup
- 1 cup panko
- 1 cup breadcrumbs
- 1 tbsp olive oil
- rosemary, or sage, marjoram, cut in small pieces
Instructions
- Preheat the oven at 375°.
- In a small skillet over medium heat, heat over medium high the olive oil and add the bread crumbs. When the crumbs are roasted to a golden brown, remove from the heat and set aside. In a plate mix together the mayonnaise and the maple syrup. In another flat plate mix together the panko, breadcrumbs, salt and pepper, sage, marjoram and rosemary.
- Coat the salmon fillets with the mayonnaise maple syrup mix and remove any excess. Roll them in the panko-breadcrumbs mixture, making sure that the fillets are nicely cover.
- Place over aluminum foil covered cookie sheet.
- Bake in the oven for 20 minutes, or until the salmon are done.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: International
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
I just love the crispiness of this salmon, yet it is light and super easy to prepare. Weeknight perfection.