Time Required: 30 minutes

Panko-Crusted Salmon

This is a fast, easy, crispy salmon recipe for when
you want a low-effort way to feel a little fancy.

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Make sure you bake the salmon until it reaches a safe internal temperature (145°F).

Panko-Crusted Salmon


  • 2 boneless, skinless salmon fillets
  • ~2 tbsp olive oil
  • 1 clove of garlic, crushed or finely minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 large eggs
  • ½ cup panko breadcrumbs
  • 2 tsp dried basil
  • 1 ½ tsp crushed thyme
  • 1 ½ tsp crushed rosemary
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder


  1. Place the lemon juice, garlic, and 1 tbsp olive oil in a medium bowl. Add the salmon fillets to the bowl and marinate for 10-20 minutes.
  2. Preheat the oven to 400°F and line a small baking sheet with parchment paper or a silicone mat. Drizzle a small amount of olive oil onto the parchment paper or mat.
  3. Lightly beat the eggs in a small, wide bowl. In a separate, medium bowl, mix together the panko, lemon zest, basil, thyme, rosemary, salt, pepper, and garlic powder
  4. Coat each salmon fillet in egg, then in the panko mixture, then place each fillet on the baking sheet.
  5. Drizzle a little olive oil over the top of the salmon fillets and bake for 10-12 minutes, then switch the oven to broil and broil another 2-3 minutes until the top is lightly browned and crispy.