Lemon Panko Salmon Recipe

Name: Lemon Panko Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup panko bread crumbs; 2 tablespoon minced fresh parsley; 1 teaspoon lemon zest; 3 tablespoon melted butter; 4 piece salmon fillets; 1 1/2 tablespoon dijon mustard; 4 wedges lemon; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon lemon pepper

Servings: persons

2/3 cup panko bread crumbs
2 tablespoon minced fresh parsley
1 teaspoon lemon zest
3 tablespoon melted butter
4 piece salmon fillets
1 1/2 tablespoon dijon mustard
4 wedges lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon pepper

1
Place stone cooking tray in oven and preheat oven to 425F (400 for pure convection)
2
Mix panic crumbs, lemon zest, 1/2 tsp salt, 1/2 tsp pepper and parsley together in a small bowl.
3
Melt butter and mix half of it into crumb mixture to evenly coat.
4
Place salmon skin side down on preheated stone. Season each fillet with lemon pepper and Dijon mustard. Spread crumbs thickly overtop and return stone to oven.
5
Cook for 12-15 minutes drizzling remaining butter over top halfway through the cooking process.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup panko bread crumbs, 2 tablespoon minced fresh parsley, 1 teaspoon lemon zest, 3 tablespoon melted butter, and more.

Yes, Lemon Panko Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Panko Salmon

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