Panko-Herb Crusted Salmon

This is a nice dish.  Classy even.  And who doesn’t like panko? (my spell checker that’s who.)

Panko Crust


  • 3 tbs of butter
  • 3/4 cup panko
  • 2 tbs thyme
  • Salt and Pepper


  1. melt butter
  2. toast panko in butter
  3. add thyme, salt, pepper.  Let cool

Herb Business


  • 2 tbs parsley minced fine
  • 2 tbs tarragon minced fine
  • 2 tbs mayo
  • 1 tbs mustard


  1. Combine



  • 4 salmon filets – skin attached but scored
  • 1 egg beaten.


  1. Heat oven to 325
  2. Combine egg with Panko business
  3. Salt both sides of the salmon
  4. Get a baking sheet with a cooling rack in the bottom.  Cover rack with foil and brush (or spray) on canola oil
  5. Place salmon on rack (you will do your final assembly here)
  6. Using a knife, spread herb business on each filet
  7. Using your hands, press on the panko crust
  8. Bake ~20 minutes until salmon has reached 125 for done correctly, 135 for overdone if your crowd can’t take a little pink.
  9. Serve


This was originally based on a recipe from cooks illustrated.  It’s morphed a bit over the years (i like panko and thyme more than they do) but they deserve a shout out.


Don’t put the panko on too thick.  Less is more.


Categories: Mains

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