Baked Panko Crusted Salmon

If you've been looking for a 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.

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Course: Main Course

Cuisine: Mediterranean

Keyword: salmon

Prep Time: 14

Cook Time: 15

Total Time: 29

Servings:

Calories: 402kcal

Author: Lola Jay

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

US Customary - Metric

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?

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