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