Panko-crusted salmon is an easy 30-minute dinner with baked salmon filets coated in crunchy breadcrumbs and topped with a creamy Tuscan-style sauce.
Servings : 4
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
For The Salmon Fillets
½cuppanko crumbs
2tablespoonsminced fresh parsley
1teaspoongrated lemon zest
salt and fresh ground black pepper
extra virgin olive oil
4 to 6salmon fillets,(about 4-ounces each)
For The Tuscan Tomato Sauce
2tablespoonsextra virgin olive oil
½cupdry white wine,use your favorite
1smallyellow onion,finely chopped
1fresh tomato,diced
2clovesgarlic,minced
¼cupheavy cream
3tablespoons2% milk
salt and fresh ground black pepper,to taste
chopped fresh parsley,for garnish
Instructions
Preheat oven to 400˚F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
In a shallow plate, combine panko crumbs, parsley, lemon zest, salt, and pepper.
Generously brush each salmon fillet with olive oil on all sides.
Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet.
Transfer the fish to the baking dish and bake for 13 to 15 minutes, or until the salmon flakes easily.
Meanwhile, prepare the tomato sauce and heat the oil in a nonstick pan set over medium heat.
Add the onions and tomato and cook for 2 minutes; stir in the wine and cook, stirring frequently, for 3 minutes or until the liquid is reduced by half.
Add garlic, cream, and milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened.
Remove from heat and season with salt and pepper.
Taste for seasonings and adjust accordingly.
Remove the salmon from the oven and let stand for 2 minutes.
Spoon the tomato sauce over the fillets and sprinkle with fresh parsley.
Space the Filets: Ensure enough space between the filets for air circulation. Crowding will cause steaming rather than baking, leading to a soggy crust.
Check the Temperature: Use an instant-read thermometer; salmon is cooked at 145ºF. No thermometer? Poke the salmon; if it flakes easily, it's done.
Use a Whole Filet: For feeding a crowd, use a whole slab instead of individual filets and adjust the baking time.
Gluten-Free Options: Use gluten-free breadcrumbs or pulverized nuts like walnuts or almonds.
Oil Alternatives: Substitute olive oil with homemade honey mustard or other dressings like maple mustard or lemon butter.
Different Sauces: Experiment with various sauces; for example, try the lemon garlic cream sauce from my pan-seared salmon recipe.
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days. I recommend reheating your salmon in the oven to help the crust crisp up again.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.