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Lemon-Herb Panko Crusted Salmon


Salmon is always one of my weeknight go-to dinners simply because its easy, healthy and you can bake everything including the veggies on one pan (an ideal dinner for those who enjoy doing minimal dishes).

We are still trying to get through all of the salmon my husband caught on his Alaskan fishing trip earlier this summer, so I’m coming up with a never ending list of new salmon recipes so that we can never get sick of it! I must say one thing you can never skimp on is good quality fish . And now we are forever ruined after tasting fresh wild-caught Alaskan salmon – its buttery, flakey and has no fishy scent!

When looking for a good quality salmon always make sure it’s wild-caught and never farmed. More than 90% of salmon in the United States comes from fish farms, not nature. And 99% of Atlantic farmed salmon is naturally white so they have to feed the salmon fish pellets that contain pink dye to get that ‘natural’ salmon coloring. Why is farmed salmon’s meat naturally white and not pink? Because they are fed ground fish and soy (GMO soy most likely), while wild salmon’s diet consists of krill and shrimp which is what gives it that natural pinkish flesh. Farmed salmon also contains much more harmful contaminants from the PCBs, dioxins and chlorinated pesticides in the farm water. So bottom line, always go for the wild-caught.

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This lemon-herb panko crusted salmon is so delicious, has great texture and is ready from start to finish in 15 minutes! I found the gluten-free panko crumbs that are made from rice flour at Sprouts Farmer’s Market, but if you can’t find these you can always use gluten-free bread crumbs in place.


Lemon-Herb Panko Crusted Salmon

2 Servings

2 wild-caught salmon filets

1 organic egg yolk

1 tsp EVOO

1 tsp lemon juice

1/2 tsp lemon zest

1/4 tsp salt

1/4 tsp pepper

Panko Herb Topping:

1/3 cup gluten-free panko crumbs

1 1/2 tsp EVOO

1/8 tsp salt

1/2 tsp rosemary, minced

1 tsp Italian parsley, minced

1 tsp basil, minced


Preheat your oven to 425 degrees.

In a small bowl mix together the egg yolk, EVOO, lemon juice and zest, salt and pepper. In a separate bowl mix together all the panko toppings. Place the salmon filets on a foil-lined baking sheet. Brush the top of each salmon filet with the egg yolk blend then top with the panko herb seasoning. The egg yolk allows the panko crust stick better.

Bake your salmon for 9-11 minutes depending on the thickness of the filets. Serve with lemon wedges. Enjoy!




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