Crispy Salmon with Panko

Name: Crispy Salmon with Panko
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Ingredients: Salmon fillets 10.6 oz; Soy sauce 3 ½ tbsp; Fresh ginger 1 ½ tbsp; Fresh scallion (the green part) 0.4 oz; Acacia honey 1 tsp; Panko to taste; Sparkling water cold 0.8 cup; Flour 0.83 cup; Avocado 1; Cherry tomatoes 0.7 oz; Red onions 0.4 oz; Lime juice 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Peanut seed oil to taste; Salad red sorrel to taste; Edible flowers to taste; Teriyaki sauce to taste

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Serving: 2
Cost: Average
Note + 30 min. of marinating

PRESENTATION

Recipe by
Rosy Chin

Crispy salmon with panko is perfect when you want something tasty without too much effort. Really good stuff. The combo of panko crusted salmon with easy sides gives a meal that's both tender and crispy. And look, whether you bake or pan-fry, the texture is just right. For a healthier option, baking is ideal since it keeps the fish moist without much oil. Adding pepper, some grated cheese, or herbs can really, really boost the flavor.

This baked salmon recipe works great with rice, veggies, or a quick salad. Some folks add lemon or a light cream sauce for a tangy finish—making it fresh yet filling. And the sauce? Pretty much.

This easy salmon recipe fits perfectly into a weeknight routine or even a lunchbox for the next day. The golden crust from the panko crusted salmon gives such a satisfying crunch. Salmon is packed with Omega-3s and protein, making it a healthy salmon dish that’s tasty and nutritious. Super tasty. If you’re feeling adventurous, mix in fresh herbs or cheese with the breadcrumbs to play with flavors based on what's at home.

Whether you're planning an oven-baked salmon dinner or need a new salmon dinner idea for meal prep, this recipe is super flexible. And the best part is how quickly it comes together. To be honest, you can switch up the sides, explore different seasonings, or stick with the classic approach—the results are always crispy, flavorful, and satisfying. It's a dish that not only tastes good but also fits seamlessly into a busy lifestyle. Cannot go wrong with that. It's a go-to option for families looking for a quick, healthy meal.

INGREDIENTS

For the Marinated Salmon: Salmon fillets 10.6 oz (300 g); Soy sauce 3 ½ tbsp (50 g); Fresh ginger 1 ½ tbsp (10 g); Fresh scallion 0.4 oz (10 g) - (the green part); Acacia honey 1 tsp

For the Breading: Panko to taste; Sparkling water 0.8 cup (190 g) - cold; Flour 0.83 cup (100 g)

For the Avocado Sauce: Avocado 1; Cherry tomatoes 0.7 oz (20 g); Red onions 0.4 oz (10 g); Lime juice 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For Frying: Peanut seed oil to taste

To Garnish and Serve: Salad to taste - red sorrel; Edible flowers to taste; Teriyaki sauce to taste

Preparation

How to prepare Crispy Salmon with Panko

To make the crispy salmon with panko, first prepare the salmon marinade: peel the ginger 1 and finely chop it 2, then cut the green part of the scallion into thin slices 3.

Take the salmon fillet, which you have already skinned and deboned, and place it in a baking dish 4. Cover the salmon with the scallion 5 and ginger 6.

Add the honey 7 and soy sauce 8, then let marinate in the refrigerator for 30 minutes 9, covered with plastic wrap.

In the meantime, focus on the avocado sauce: finely chop the cherry tomatoes 10 and red onion 11, then extract the avocado pulp and cut it into pieces 12.

Transfer the avocado to a mortar, add salt 13 and pepper, then add the cherry tomatoes 14 and onion 15.

Also pour in the lime juice 16 and oil 17. Use a pestle to achieve a creamy consistency 18.

Set the sauce aside and prepare the batter: pour the flour and cold sparkling water into a bowl 19 and mix with a whisk to combine 20. At this point, remove the salmon from the marinade and drain excess 21.

Coat the fillet first with the batter 22 and then with the panko, placed in a separate dish 23. Heat the vegetable oil to 340°F, then immerse the salmon 34 and fry for a few minutes.

When the coating is crispy and golden, drain 25 and transfer to paper towels 26. Cut the salmon fillet into cubes 27.

Plate and garnish the top of the cubes with the avocado sauce 28, then finish with lettuce leaves and edible flowers 29. Serve your crispy salmon with panko accompanied by teriyaki sauce 30!