In this crispy baked salmon recipe, I’ve used a couple of new techniques when creating my “breading station”. Usually, you have flour on a plate, then beaten eggs, then your panko on a third plate. You dip your fish in the flour, then egg and the panko to crust your fish.
In this recipe, I am introducing you to three new flavor boosters. These three simple steps take “breading” to a whole new and tastier level.
1) I omit the flour. (What?) You just don’t need it.
2) I mix mayo into my beaten egg (What?). It makes sense. Mayo is oil and eggs so it blends perfectly with the beaten eggs and it adds more flavor. Who doesn’t love mayo?
3) I love Panko…doesn’t everyone? Once it hit the food scene, it became a must have in every kitchen. The crunch is unbeatable and if you are baking rather than frying, this is a must. But the fact is that they don’t have a lot of flavor. So, I started to give panko a boost and have gotten some great results. I toast the panko in a little butter (it doesn’t take much) and I season it with whatever herbs or dried seasoning I choose. Make sure there is plenty of salt and pepper too. This simple step gives them a ton more flavor and that is BEFORE you even use them as breading and bake your protein.
Just be sure you season everything, every step of the way and you’ll get a flavorful bite every time.
Try these three changes to your breading station for extra crispy and extra delicious food every time. Note: I’ll still use the flour step when needed, but in this salmon dish, the fish is moist enough to let the egg stick and therefore, the panko adheres perfectly.
Let’s get started on this recipe.
Season your salmon filets with salt and pepper on both sides then dip into the egg and mayo mix completely coating the fish. Then, press into the panko mix on all sides until crusted.
Place the salmon on the prepared baking sheet and chill in the refrigerator for 15 minutes to set up. Remove and spray with cooking spray to help with the browning. Cook for 16 – 20 minutes until the fish is cooked through.
The salmon should be golden brown on the outside and moist and tender on the inside. Serve with wedges of lemon and your favorite sides like my spicy pineapple and basil coleslaw, roasted asparagus or coconut rice.
If you enjoy salmon, be sure to try some of my other salmon recipes and let me know what you think.
Salmon with Bourbon and Peaches
Cedar Plank Salmon in the Oven
Crispy Baked Salmon
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 6 Oz. Salmon filets, skinned
- 2 Tbsp. Mayo
- 1 Egg, beaten
- 1 Cup Panko
- 1/2 Tsp. Dried oregano
- 1/2 Dried basil
- 1/2 Garlic powder
- Kosher Salt and Freshly ground black pepper to taste
- 1 Tbsp. Butter
Instructions
- Preheat oven to 425 degrees. Cover a baking sheet with tin foil and spray with cooking spray. Put to the side.
- Set up a breading station. Put the mayo and eggs in a shallow dish and mix well. Season with a little salt and pepper. Then, melt the butter in a skillet over medium heat and add the Panko, oregano, basil and garlic powder. Season with salt and pepper. Cook, stirring frequently, until the Panko breadcrumbs are golden brown. Transfer the Panko to a shallow dish and allow too cool.
- Season your salmon filets with salt and pepper on both sides then dip into the egg and mayo mix completely coating the fish. Then, press into the panko mix on all sides until crusted.
- Place the salmon on the prepared baking sheet and chill in the refrigerator for 15 minutes to set up. Remove and spray with cooking spray to help with the browning. Cook for 16 – 20 minutes until the fish is cooked through.
- Serve with wedges of lemon and enjoy.
