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From Haley’s kitchen

Sheet-Pan Panko Salmon

Pat your salmon completely dry before the mayo touches it, because that's what stops the panko from steaming instead of crisping. A thin, even layer of mayo acts like glue for the cheese and breadcrumbs, so you're building texture, not just topping it.

Sheet-Pan Panko Salmon
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Sheet-Pan Panko Salmon

Yield: 4 people

Gather

Ingredients

  • 1 whole-large salmon filet or 4 small salmon filets
  • mayonaise
  • shredded parmesan cheese
  • 1 cup panko crumbs
  • salt
  • pepper
  • garlic powder
  • dried parsley

Let’s cook

Steps

  1. Preheat your oven to 400 degrees. Line a sheet-pan with parchment paper.
  2. Pat dry each piece of salmon, or the one large if you got the entire filet .
  3. Place salmon on lined sheet-pan.
  4. Sprinkle salmon with salt, pepper, garlic powder.
  5. Coat a medium-thin layer of mayonaise over salmon.
  6. Top with an even layer of shredded parmesan cheese
  7. Followed by a layer of panko crumbs.
  8. lightly press to ensure the crumbs stick to the mayo, sprinkle dried parsley on top.
  9. Bake for 20-25 minutes or until cooked through.

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