If you've been looking for a Sheet Pan Baked Panko Crusted Salmon that actually stays juicy inside while the crust gets golden and crispy, this is the one. The trick is a simple mustard mayo rub that keeps the fish incredibly moist while the panko crust on top gets golden and crispy in the oven.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Baked Panko Crusted Salmon
🕒 Ready In: 30 minutes
👪 Serves: ~ 4 servings
🍽 Calories: ~ 402 per serving (estimated)
🥣 Main Ingredients: Salmon, string beans, panko breadcrumbs, mayo, mustard
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
I grew up eating a lot of fish, and salmon has always been one of my favorites to cook for the family. It's forgiving, it's fast, and when you nail the crust the way this recipe does, it feels like a proper restaurant dinner on a Tuesday night. I've made this more times than I can count for my family and it's always gone before I can get seconds.
The string beans roast right on the same pan underneath the salmon and soak up all that garlicky, lemony sauce. And the garlic yogurt you serve it over pulls everything together in a way that feels very Mediterranean without asking much of you at all. One pan, one oven, done.
Salmon on repeat over here and honestly I have no regrets. Check out my Creamy Tuscan Salmon or my Salmon Orzo Pasta Mediterranean salmon recipes for more weeknight dinners your family will keep asking for.
Jump to:
Why You'll Love This Recipe
Crispy panko crust, juicy inside -- The mustard mayo acts as a moisture barrier so the salmon stays tender while the top gets perfectly golden.
Baked salmon with mayo that actually works -- Mayo sounds surprising but it's the secret to a crust that sticks and a fillet that never dries out. And just a little goes a long way.
One pan dinner -- The string beans roast right alongside the salmon so everything is ready at the same time.
Big Mediterranean flavor -- Lemon, garlic, dill, paprika, and olive oil. Simple ingredients that do a lot of work.
On the table in under 30 minutes -- This is a weeknight dinner that eats like something you planned for the weekend.
Sheet Pan Baked Panko Crusted Salmon with Mayo Video
If you enjoyed this video for Sheet Pan Baked Panko Crusted Salmon with Mayo, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
This recipe is part of my No Boring Sheet Pan Dinner video series! Check out the other recipes: Sheet Pan Baked Lamb Chops, Honesy Harrisa Chicken Tray Bake, Stuffed Bell Peppers Rings, Mediterranean Ground Beef Potato Bowl, Sheet Pan Chicken Kebabs, Crispy Gnocchi & Greek Meatballs, Sheet Pan Garlic Shrimp, Sheet Pan Red Pepper & Garlic Chicken!
Pro tip
The Secret to Perfect Salmon
When cooking the salmon, you can pull it out at 130F since it will continue cooking while resting. If you prefer a well-done salmon, the temperature should be 145F. But honesltly 135F is the sweet spot for extra juicy salmon.
Ingredient Notes
Full ingredient measurements in the recipe card at the end of this post
Salmon: Look for fillets that are similar in thickness so they cook evenly. Skin on or skin off both work here. If your fillets are very thick, add 2 to 3 minutes to the bake time. Fresh or thawed frozen salmon both work well in this recipe.
Mustard Mayo Rub: This is what makes this recipe different from every other baked salmon recipe out there. The mayo keeps the salmon moist as it bakes and helps the panko crust stick without using egg. The mustard cuts through the richness and adds a gentle sharpness that works beautifully with the lemon. Don't skip this step and don't be shy with it.
Panko Breadcrumbs: Regular breadcrumbs will not give you the same result. Panko is lighter and coarser, which means it crisps up in the oven instead of just getting soft. Mixed with fresh dill, parsley, lemon juice, and olive oil it becomes a herb crust that is genuinely the best part of this dish.
Dill: Fresh dill and salmon are one of the great pairings in Mediterranean cooking. Dill has a light, grassy, slightly anise flavor that brightens the whole dish. If you only have dried, use 1 teaspoon in place of the 2 tablespoons of fresh.
French String Beans: They roast at the same temperature as the salmon which makes them the perfect sheet pan companion. Tossed in the leftover mustard mayo sauce with crushed garlic, they pick up incredible flavor from the bottom of the pan. Don't crowd them or they will steam instead of roast.
Garlic Yogurt: This is optional but honestly it's the best base. Everything gets served over it, which ties the whole plate together. I made it with plain full fat Greek yogurt with a tablespoon of toum.
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Whisk the mustard, mayo, olive oil, lemon juice, and spices together in a small bowl.
- Step 2: Brush a layer of the rub over each salmon fillet.
- Step 3: Mix the panko with dill, parsley, lemon juice, and olive oil. Then press on salmon.
- Step 4: Toss the string beans with the remaining rub and the crushed garlic.
- Step 5: Place the string beans on the sheet pan with the salmon.
- Step 6: Bake at 425F for 14 minutes until the crust is golden and serve over garlic yogurt.
Substitutions & Variations
No Dijon mustard? Whole grain mustard works and adds a nice texture to the rub. Yellow mustard will work in a pinch but the flavor will be milder.
Different vegetables? Asparagus, broccolini, zucchini, or cherry tomatoes all roast well at 425F. Just cut them to a similar size so they cook in the same time as the salmon.
Need it dairy free? Serve over a dairy free yogurt alternative or a simple lemon tahini sauce instead of the garlic yogurt.
No fresh herbs? If you only have dried dill, use 1 teaspoon in place of the 2 tablespoons fresh. Same rule applies for the parsley.
FAQ
At 425F, most salmon fillets will be perfectly cooked at 14 minutes. They should be 135F.
es, just make sure it is fully thawed before you start. Pat it dry with paper towels before applying the rub so the crust sticks properly.
The mayo is what keeps the salmon moist and helps the panko stick so I really recommend keeping it in. If you need a substitute, full fat Greek yogurt works as a swap in the same quantity.
Tzatziki, lemon tahini sauce, or a simple squeeze of fresh lemon all work well. You could also serve it over rice or orzo if you want something more substantial.
More Sheet Pan Recipes You'll Love
- Sheet Pan Baked Lamb Chops40 Minutes
- Honey Harissa Chicken Tray Bake40 Minutes
- Stuffed Bell Pepper Rings45 Minutes
- Mediterranean Ground Beef Potato Bowl35 Minutes
⭐️ Recipe
Baked Panko Crusted Salmon
Ingredients
Salmon and vegetables
- 4 6 oz salmon fillets skin on or off
- 4 cups French string beans
- 2 garlic cloves crushed
Mustard mayo rub
- 1 tablespoon Dijon mustard
- 2 teaspoon mayo
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Panko crust
- 1.5 cups panko breadcrumbs
- 2 tablespoon fresh dill minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
Garlic yogurt
- 1 cup plain full fat Greek yogurt
- 1 garlic clove crushed
- Pinch of salt
- Squeeze of lemon juice
Instructions
Make the mustard mayo rub
- In a small bowl, whisk together the mustard, mayo, olive oil, lemon juice, paprika, salt, black pepper, and garlic powder until completely combined and smooth. The rub should look like a cohesive sauce, not separated or oily. Set aside about 4 tablespoons to use for the string beans.1 tablespoon Dijon mustard, 2 teaspoon mayo, ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon garlic powder, ¾ teaspoon salt
Coat the salmon
- Pat the salmon fillets completely dry with paper towels before you do anything else. This is important. Moisture on the surface of the fish will prevent the rub from sticking and will steam the salmon instead of roasting it. Place the fillets skin side down on a plate or cutting board. Spoon the rub generously over the top and sides of each fillet. You want a visible, even coating about as thick as a coat of paint, not a thin smear. Every part of the top surface should be covered.4 6 oz salmon fillets, ½ teaspoon black pepper
Make the panko crust
- In a separate small bowl, combine the panko breadcrumbs, dill, parsley, lemon juice, and olive oil. Mix well until the breadcrumbs are evenly coated and the mixture feels slightly damp and holds together when you pinch a little between your fingers. If it feels too dry, add a few more drops of olive oil.1.5 cups panko breadcrumbs, 2 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil
- Spoon the panko mixture onto the top of each salmon fillet. Press it down firmly with your fingers or the back of a spoon so it adheres to the rub underneath. You should not be able to easily brush it off. If any falls to the sides, press it back up. A good crust that is firmly packed is what gives you that satisfying crunch.
Prepare the string beans
- Add the string beans to a large bowl. Pour the reserved mustard mayo rub over the top, add the crushed garlic, and toss well until every bean is evenly coated. They should look glossy and well seasoned, not dry. Taste one raw if you want to check the seasoning level.4 cups French string beans, 2 garlic cloves
Arrange and bake
- Preheat your oven to 425F and line a large sheet pan with parchment paper or foil for easy cleanup. Spread the string beans in a single even layer across the pan. Do not pile them on top of each other or they will steam instead of roast and you will lose all that caramelized flavor. Place the salmon fillets on top of or alongside the string beans with the panko crust facing up. Make sure the fillets are not touching each other so the heat can circulate evenly around them.
- Bake for 14 minutes. At 14 minutes, check the salmon with a thermometer. It should read 130F. If the crust starts to get too dark before the salmon is done, lay a loose piece of foil over the top for the remaining time.
Make the garlic yogurt
- While the salmon bakes, add the Greek yogurt to a small bowl. Stir in the Toum or a crushed garlic clove, teaspoon lemon juice, and ¼ teaspoon salt. Taste it before serving. Raw garlic is strong and the flavor will vary depending on the size of your clove. Start with one small clove and add more if you want a more pronounced garlic flavor. The yogurt should taste bright, creamy, and garlicky but not overwhelming. If it tastes too sharp, add a little more yogurt to balance it out.1 cup plain full fat Greek yogurt, 1 garlic clove, Squeeze of lemon juice, Pinch of salt
Serve
- Spoon a generous layer of garlic yogurt onto each plate, spreading it out slightly so it covers the base. Place the salmon fillet on top with the panko crust facing up so it stays crispy. Arrange the string beans alongside or underneath. Finish with a squeeze of fresh lemon over everything if you have it. Serve immediately while the crust is still hot and crispy.
- Every step now tells the reader not just what to do but what it should look like, feel like, and what to do if something goes wrong. Want any tweaks before we finalize the full post?
Tiktoker says
I made this for dinner and I really enjoyed it. I had never made salmon with panko crumbs. Not a creative cook here so I would have never thought of that. Happy to have been suggested your video on tiktok. I wish you the best of luck and hope you keep growing.