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Crunchy Panko Salmon

                              Credit: 
                              Justin Walker

Recipe Summary

prep: 20 mins

total: 55 mins

Yield: Makes 8

Ingredients

Ingredient Checklist

3 1/2 cups panko

6 tablespoons vegetable oil

Kosher salt and freshly ground pepper

4 teaspoons finely grated lemon zest

3 to 4 large eggs

1/2 cup unbleached all-purpose flour

8 (1-inch thick) skinless salmon fillets (about 3 pounds), preferably wild

Gallery

Crunchy Panko Salmon

                              Credit: 
                              Justin Walker

Recipe Summary

prep: 20 mins

total: 55 mins

Yield: Makes 8

Crunchy Panko Salmon

                              Credit: 
                              Justin Walker

Crunchy Panko Salmon

                              Credit: 
                              Justin Walker

Crunchy Panko Salmon

Recipe Summary

prep: 20 mins

total: 55 mins

Yield: Makes 8

Recipe Summary

prep: 20 mins

total: 55 mins

Yield: Makes 8

prep: 20 mins

total: 55 mins

prep:

20 mins

total:

55 mins

Yield: Makes 8

Makes 8

Ingredients

Ingredients

  • 3 1/2 cups panko
  • 6 tablespoons vegetable oil
  • Kosher salt and freshly ground pepper
  • 4 teaspoons finely grated lemon zest
  • 3 to 4 large eggs
  • 1/2 cup unbleached all-purpose flour
  • 8 (1-inch thick) skinless salmon fillets (about 3 pounds), preferably wild

Directions

Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.

Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Crunchy Panko Salmon

  • of Reviews

Reviews:

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All Reviews for Crunchy Panko Salmon

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest