Crispy and golden, these panko-crusted salmon filets are simple yet elegant. The savory blend of herbs – basil and parsley – pair harmoniously with the bright zest of lemon while a hint of garlic adds warmth and depth to the crust. Olive oil ties it all together, creating a perfectly crisp topping that locks in the salmon’s natural tenderness. Perfect for weeknight dinners or impressive enough for entertaining, this recipe is a testament to how a handful of fresh ingredients can transform a dish into something truly spectacular.
Herb Panko Crusted Salmon
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Ingredients
- 1 lb. fresh salmon with skin on cut into 4 filets
- 1 cup panko bread crumbs
- Zest of 1 lemon
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1 garlic clove
- 1/4 cup pepitas
- 1/2 tsp. sea salt additional to taste
- 4 Tbsp. olive oil divided
- Pepper to taste
- Flaky sea salt for finishing & garnish
Instructions
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Preheat oven to 425 degrees F.
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In medium bowl, mix panko breadcrumbs and lemon zest.
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In a food processor, pulse basil leaves, parsley, garlic, pepitas and 2 Tbsp. olive oil. (Note: The pepitas should no longer be whole but the mixture should still have some texture.)
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Add the herb mixture and 1/2 Tbsp. olive oil to bowl with panko breadcrumbs and lemon zest. Mix until well combined.
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Pat salmon filets dry with paper towel. Brush 1/2 Tbsp. olive oil on the flesh of the filets and season with sea salt and pepper to taste.
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Top salmon filets with herbed panko mixture. Pack mixture on top of each filet so it holds together.
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Heat remaining Tbsp. olive oil in large oven-safe skillet over medium-high heat.
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Cook filets skin side down for 4 minutes.
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Transfer to oven and continue cooking 5-8 minutes or until top is lightly golden brown.
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Finish by garnishing with flaky sea salt.
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Serve warm with your favorite sides.
Notes
Nutrition
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