Panko Crusted Salmon is one of my favorite ways to enjoy salmon when I’m camping. After a day of fishing or hiking, there’s something about a killer salmon recipe that just hits. And this one delivers a bite that’s out of this world: crispy on the outside, flaky on the inside, and packed with epic flavor.
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Whether you’re cooking it over an open fire at the RV site or in your kitchen at home, this is one of those salmon recipes you’ll want to put on repeat.
Table of Contents
- Why You’ll Love Panko-Crusted Salmon
- Panko Salmon Ingredients
- How to Add Umami Flavor
- How to Make Panko Crusted Salmon
- What to Serve with Panko Crusted Salmon
- Leftovers & Reheating Instructions
- More Panko Salmon like Recipes
- FAQs for Panko Crusted Salmon
- Flavor X Fire & FOOD X Fire
- Panko Crusted Salmon Recipe
Why You’ll Love Panko-Crusted Salmon
First off, the cook time is fast with minimal prep work—perfect for when you’ve spent the whole day adventuring and want to dig in without the wait. No need to keep your stomach growling when you can have this fish fry on the table in no time.
Sure, you could season the salmon with a sprinkling of salt and call it a day, but trust me, the crunchy panko crust takes it to a whole new level. It locks in all that flaky salmon goodness and adds the perfect crisp with every bite.
Plus, it’s super easy to make with a handful of ingredients you probably already have. Whether you’re feeding the family on a busy weeknight or cooking for a special occasion, this recipe delivers every time.
If you’re as obsessed with salmon as I am, you’ve gotta check out my Best Salmon Recipes—your ultimate go-to for making epic salmon recipes.
Panko Salmon Ingredients
- Salmon – The recipe, of course, starts with the best salmon (there are so many different types of salmon, but go with the freshest possible). Then, you’ll need some panko breadcrumbs, Dijon mustard, parmesan cheese, garlic powder, onion powder, lemon zest, lemon juice, black pepper, kosher salt, and vegetable oil.
Now, you have all the actual ingredients you need to make the perfect weeknight meal. Skip to the recipe card, or come with me while we walk through the super easy steps to panko perfection.
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How to Add Umami Flavor
For extra flavor, add a splash of soy sauce to the Dijon mixture instead of salt before brushing it on the salmon. It will give the dish a subtle umami boost that takes it to a whole new level.
How to Make Panko Crusted Salmon
First things first—get that fire going for your panko-crusted salmon. Use a fire starter and some local wood to build a solid flame, letting it burn down to medium to medium-high heat.
Once the fire is ready, place your grill grate directly over it and preheat a cast iron skillet with some vegetable oil. You want that oil shimmering and ready to fry.
Next, grab a small bowl and crack your eggs, whisking them well. Add paprika, black pepper, kosher salt, and then a pinch of cayenne powder for extra kick. In a medium bowl, mix the panko bread crumbs and parmesan cheese to create the ultimate panko mixture.
Pat your salmon filets dry with a paper towel to remove excess moisture, then dip them in the egg mixture, ensuring each piece is fully coated. Next, press the salmon into the panko mixture, making sure the top of the salmon gets a nice, even crust.
Time to test the oil! Drop in a pinch of panko crumbs—if they sizzle, you’re good to go. Carefully place the salmon in the hot skillet, skin side down first. Let it crisp up for about 2 minutes before flipping.
Cook for another 6-8 minutes, depending on the thickest part of your fillets, until the internal temperature hits 130-135F. If using an oven, place the salmon on a prepared baking sheet lined with parchment paper and bake at 400F for 20-25 minutes.
Once done, pull the salmon off the heat and let it rest for a couple of minutes. Garnish with fresh parsley, a squeeze of lime juice, and a sprinkle of black pepper. Now, time for the best part, let’s dig in! Cheers!
What to Serve with Panko Crusted Salmon
Panko crusted salmon pairs perfectly with a fresh kale salad or whatever other fresh produce you have on hand. For the salad, toss in some lemon juice, a couple of tablespoons of olive oil, and a sprinkle of parmesan for a light and refreshing side. For extra crunch, add some toasted almonds or croutons. Sheet pan meals like roasted veggies or potatoes also make a great addition.
Leftovers & Reheating Instructions
Got leftover panko crusted salmon? Store them in an airtight container in the fridge for 2-3 days. To reheat, place the salmon on a lined baking sheet and warm in a toaster oven at 325F for about 10 minutes. You can also use an air fryer for that crispy texture. Avoid the microwave—it’ll make the salmon rubbery, and nobody wants that.
More Panko Salmon like Recipes
FAQs for Panko Crusted Salmon
Plan for about 6 ounces per person. If you’re feeding a crowd, grab a whole side of salmon and slice it into portions.
Traditional breadcrumbs or crushed crackers will work, but they won’t give you that same crunchy panko crust. If you’re out of panko, try making your own by toasting torn bread in the oven and pulsing it in a food processor.
Absolutely! A sheet pan works just fine. Just line it with parchment paper or aluminum foil for easy cleanup.
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Panko Crusted Salmon
Equipment
- Cast iron skillet
- Wood
- Fire Starters
- Heat Resistant Gloves
- Cutting Board
- Knife
Ingredients
- 2 Filets of Wild Salmon
- 4 eggs whipped
- 1.5 tbsp Paprika
- 1 tbsp Black Pepper
- 2 tsp Kosher Salt
- 1 tsp Cayenne Powder
- 2 Cups Panko Crumbs
- 1 Cup Vegetable Oil
- Lemon & Dill garnish
Instructions
- Using a fire starter and some local wood, start your fire. Make fire a medium to medium-high heat. Place your grill directly over fire and preheat skillet with some vegetable oil for frying over it.
- In a bowl, whip the eggs and add paprika, black pepper, kosher salt and cayenne powder.
- In a separate bowl, add the panko crumbs.
- Add salmon to egg mixture and coat thoroughly.
- Then place salmon in the panko crumbs and coat thoroughly.
- Add a pinch of panko crumbs to the frying skillet to see it it sizzles. if it does, you're oil is hot enough to start cooking.
- Add salmon and cook meat side down first. Flip about 2 minutes and finish cooking the salmon until desired temperature. I prefer wild caught salmon at 130-135F (about 8-10 minutes total).
- Once done, pull off salmon and let rest for 2 minutes. Garnish the fried salmon with lemon and dill for added flavor and enjoy!
That would be legit and quench the fire from my Chipotle Garlic Rub and the homemade buffalo sauce. Let’s do it! Seafood is so delicious, but is it too difficult to cook while RVing? You definitely need to try this Sriracha Butter Lobster Tail recipe next time you Go RVing.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I saw the video on Youtube. I like to suggest that you peel the skin off the fillet before dipping it in the sauce.
Crispy skin is my favorite part but you do you!
Going to try this