This healthy baked salmon recipe is flavored with Djon mustard and has a crunchy Panko breadcrumb topping. It’s great to make when you don’t have time for prep but, want a delicious and healthy dinner. It’s a super easy weeknight dinner recipe ready in 30 minutes!
Baked Salmon Djon Panko
I’ve been making this yummy, no-fuss baked salmon recipe for years. I just love how super easy it is to make. It’s a great beginner cook recipe because it’s so simple. The Panko bread topping gives it an extra crunchy texture and it becomes browned when baking in the oven.
What is Panko?
Panko is a Japanese-style breadcrumb that’s become popular. It’s traditionally used as a coating for deep-frying foods and is made from bread without crusts. You can find it at the grocery store in the bread aisle near the other breadcrumbs.
On occasion, I will mix Panko breadcrumbs 1:1 ratio with Italian-style breadcrumbs instead of just Italian breadcrumbs when I make this baked Broccoli and Cheese side dish. I also use this ratio to make turkey cutlets! They’re so yummy. So, I try to keep Panko on hand.
Find the answers to some of your questions about cooking salmon below.
I just love salmon! I know it’s pricey but, it’s so filling so, you don’t need a lot of it. Plus, it’s HEALTHY! It’s rich in Omega-3 Fatty Acids and a great source of protein and even helps your skin retain moisture! I could go on but, those are just some of the benefits.
I’ll buy a large family size portion of it, make half for dinner and then freeze the other half for a future quick dinner. It’s easy to freeze: put it in a plastic freezer bag and freeze up to nine months however, it is safe to eat beyond that. But, it will lose freshness and flavor.
What should I season salmon with?
There are many ways to season salmon but, here is a long list off the top of my head:
- lemon juice
- olive oil
- Djon mustard
- soy sauce
- teriyaki sauce
- sweet chili sauce
- smoked paprika
- chipotle powder
- salt and pepper
How do you tell when salmon is done cooking?
When salmon turns from it’s original orange color to a lighter version and is more so “pink,” it’s done. Take note of the change in colors and texture in the photos that appear in the recipe card below. When you cut into the salmon, it should be flaky and no longer a dark orange in the middle. The internal temp of the salmon should reach 145F. The salmon picture below is done cooking. This salmon is moist in the middle and melts in your mouth. Don’t overcook salmon.
Also, remember that a piece of thicker salmon will take a longer to cook than a thinner piece. Always test the salmon in the thickest part.
Salmon is a great beginner cook main dish to prepare.
With all of the things you have to do in a day, finding tasty, healthy and QUICK dinners can be challenging. Try this EASY recipe and save it to your quick dinner collection.
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I took this recipe to Weekend Potluck.
Baked Panko Djon Salmon
- 1 lb fresh salmon
- 1/4 cup Djon mustard
- 1/4 cup Panko Japanese breadcrumbs
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1/2 tsp dried parsley optional
- First, preheat oven to 350F.
- Then, oil spray the bottom of a 9"x 9" or similar sized baking dish.
- Next, place salmon in the baking dish and sprinkle with garlic powder, salt and pepper.
- Then, evenly spread the Djon mustard on the top of the salmon.
- Next, evenly spread the Panko bread crumbs on top of the Djon mustard.
- Then, bake at 350F for 25-30 min.