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Sunday February 8, 2009 1:06 pm

Recipe: Panko Crusted Salmon


One of my favorite, recent creations is a light, alternative to fried fish that is easy but still packs a ton of flavor. Panko Crusted Salmon is a great go-to meal during the week that literally takes maybe 20 minutes to prepare and broil. In this recipe, I used Norwegian Salmon, mostly because it always looks so great at the seafood counter but also because the flavor is amazing. Most fish would work with this recipe but it is perfectly matched with Salmon.

Panko is the Japanese term for bread crumbs and in my opinion creates a much crunchier, crispier crust on anything. If you are looking for a better alternative to bread crumbs, panko is by far the way to go. They are light and flaky and can be used for toppings on casseroles or even filler to crab cakes (it can really replace anything requiring bread crumbs). I love panko crusted seafood but have also used these delicious, airy crumbs to crust chicken and pork chops. Panko can absorb seasoning well (as they are rather bland alone) and don’t make foods heavy like bread crumbs usually do. Panko is perfect when you want a crunch without frying and can be found at most grocery stores and all Asian specialty stores.

Panko Crusted Salmon
Serves 4
Prep Time : 10 minutes
Cook Time: 10 minutes


4 Salmon Fillets (6 oz each)
Nonstick Cooking Spray
1 Tbs Rosemary chopped finely
1 Tbs Parsley chopped finely
Dijon Mustard
3/4 cup panko crumbs
Salt and pepper
Lemon wedges


Preheat Broiler

Line a baking sheet with foil and spray with nonstick cooking spray.

In a shallow dish combine chopped rosemary, parsely, and panko crumbs.

Season the salmon fillets with salt and pepper. Add a teaspoon or so of Dijon mustard to each fillet and coat the sides and top (every side except the skin side).

Dredge each fillet in the panko mixture coating well. Place salmon on baking sheet skin side down. Lightly spray each fillet with nonstick spray, this will give the fish and extra crunch under the broiler. Broil for 10 minutes.

Serve with lemon wedges.




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