Name: Panko Crusted Salmon with Lemon Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound fresh salmon (skin on); 1½ tbsp dijon mustard; 1 tsp honey; ¼ cup panko bread crumbs (gluten-free may be used); ½ tsp lemon zest; ½ tsp parsley; ¼ tsp paprika; ¼ tsp salt; ¼ tsp pepper; 2 tbsp butter; 1 clove garlic (minced); ¼ cup vegetable broth; ¼ cup heavy cream; 2 tbsp fresh lemon juice; ¼ tsp salt; pepper (to taste); 3 tbsp sour cream (or more to reach desired consistency); lemon zest (optional)

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Panko Crusted Salmon makes a delicious 30-minute meal. Tender, flaky salmon topped with crunchy panko bread crumbs drizzled with a Lemon Cream Sauce.

Panko bread crumbs make a delicious crunchy topping for salmon. It would make a great topping for most white fish as well! For this recipe, we combine dijon mustard and honey then top with panko crumbs mixed with spices and fresh lemon zest. Simple to prepare and quick to bake! I love roasting vegetables on the same pan for an easy sheet pan salmon meal. It is topped with a creamy lemon sauce. A light and fresh meal that is perfect for spring and summer.

Ingredients for Panko Crusted Salmon with Lemon Cream Sauce

How to Make Panko-Crusted Salmon Recipe

In a small bowl, combine dijon mustard and honey. In a separate small bowl, combine panko crumbs, lemon zest, parsley, paprika, salt, and pepper. Spread the dijon mixture over the salmon then coat the salmon with the bread crumb mixture.
Bake for approximately 20 minutes or until the internal temperature reaches 145°F.

How to Make Lemon Cream Sauce for Fish

Meanwhile, heat a small saucepan over medium-high heat. Melt the butter then add the garlic. Cook until fragrant.
Add broth, heavy cream, lemon juice, salt, and pepper. Bring the mixture to a boil.
Reduce heat to a simmer. Stir in sour cream and cook until thickened. Drizzle on salmon just prior to serving.

What to Serve with Panko Crusted Salmon

Lemon Poppy Seed Asparagus
Cucumber Tomato Salad
Pasta
Roasted Potatoes
Whipped Sweet Potatoes
Roasted Vegetables
Lettuce Salad

Tips/Variations

Use fresh, skin-on salmon not frozen for best results
Gluten-free panko breadcrumbs may be used
Use a meat thermometer to check for doneness. Salmon should be cooked to approximately 145 degrees Fahrenheit.
Making for a crowd- you can make a large, whole salmon. This recipe is for approximately 1 pound of salmon so increase ingredients and the cooking time accordingly.

Make Panko Crusted Salmon in Advance

To make ahead, spread dijon and honey mixture over salmon and refrigerate until ready to finish preparing. Prep the panko crust but leave it off until ready to bake. The lemon cream sauce can also be made in advance and warmed before serving.

Gluten-Free Panko Crusted Salmon

This dish is super easy to make gluten-free! Just replace regular panko bread crumbs with gluten-free such as Kikkoman or Ian’s brand.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheat in the oven at 300 degrees F until warm or cook in a pan until panko crumbs are crispy and the salmon is heated through.

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More Recipes

Panko Crusted Salmon with Lemon Cream Sauce

Tender, flaky salmon topped with crunchy panko bread crumbs drizzled with a lemon cream sauce. Ready in 30 minutes!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: baked salmon, oven baked, panko salmon, Spring

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Equipment

sheet pan
2 small bowls
small saucepan

Ingredients

1 pound fresh salmon skin on
1½ tbsp dijon mustard
1 tsp honey
¼ cup panko bread crumbs gluten-free may be used
½ tsp lemon zest
½ tsp parsley
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Lemon Cream Sauce

2 tbsp butter
1 clove garlic minced
¼ cup vegetable broth
¼ cup heavy cream
2 tbsp fresh lemon juice
¼ tsp salt
pepper to taste
3 tbsp sour cream or more to reach desired consistency
lemon zest optional

Instructions

Preheat the oven to 425°F. Spray the baking sheet with non stick cooking spray.
In a small bowl, combine dijon mustard and honey.
In a separate small bowl, combine panko crumbs, lemon zest, parsley, paprika, salt, and pepper.
Spread the dijon honey mixture over the salmon then coat the salmon with the bread crumb mixture.
Bake for approximately 20 minutes or until the internal temperature reaches 145°F.
Meanwhile, heat a small saucepan over medium-high heat. Melt the butter then add the garlic. Cook until fragrant. Add broth, heavy cream, lemon juice, salt, and pepper. Bring the mixture to a boil.
Reduce heat to a simmer. Stir in sour cream and cook until thickened. Drizzle on salmon just prior to serving.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

The recipe is for 1 pound of salmon (approx. 2-3 small pieces of salmon).

Reheat leftovers in the oven at 300 degrees F until warm or cook in a pan until panko crumbs are crispy and the salmon is heated through.

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