Panko Crusted Sheet Pan Salmon
Updated Jun 26, 2025
This Panko Crusted Salmon is baked in the oven on a sheet pan and uses a mayo-mustard sauce to hold on the panko which adds flavor and is ready in 30!
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Make panko crusted salmon tonight!
I make this baked panko crusted salmon when I’m short on time but still want something solid for dinner. Everything goes on one sheet pan: salmon, asparagus, done. The mustard-mayo mix helps the breadcrumbs stick and adds flavor , but it’s not hard.
The panko topping gets crispy in the oven while the salmon stays tender underneath, and the whole thing takes less than 30 minutes, start to finish.
Happy Cooking!
– Yumna
Panko Crusted Salmon Ingredients
- Salmon: Wild-caught salmon filets are best for this recipe. I like skin-on, but you can use skinless.
- Panko breadcrumbs: The Japanese-style breadcrumbs are larger, flakier, and crunchier than regular breadcrumbs. If you don’t have panko, you can use regular breadcrumbs, gluten-free breadcrumbs, or follow my recipe for how to make breadcrumbs.
- Dijon mustard: I don’t recommend subbing regular mustard.
- Mayonnaise: You can use store-bought or learn how to make mayonnaise at home.
- Herbs and spices: I use a mix of dried thyme, garlic powder, and paprika in my breadcrumbs. You can use any herbs you like. I also use salt and pepper for the salmon topping and for seasoning the asparagus.
- Asparagus: It adds a crunchy texture that pairs well with tender, flaky salmon. Here’s how to cut asparagus so it’s always tender and never woody.
- Olive oil: For roasting the asparagus alongside the salmon.
How to Make Panko Crusted Salmon
Panko Crusted Salmon Recipe
Video
Ingredients
For the Salmon
- 4 6 ounce salmon fillets
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the asparagus
- 12 ounces asparagus spears trimmed
- 1 tablespoon olive oil
- Salt and pepper
For serving
- Lemon wedges
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place it on the baking sheet.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until well combined.
- In another small bowl, mix the panko breadcrumbs with the thyme, garlic powder, and paprika.
- Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture on top and pat it down with the back of a spoon to make sure it sticks to the salmon.
- Add the trimmed asparagus spears around the salmon, drizzle with olive oil, and season with salt and pepper. Toss gently to coat.
- Bake until the salmon is flaky and the panko breadcrumbs are golden brown, about 12–15 minutes, depending on the thickness of the salmon. Serve immediately with cut lemon wedges if desired.
Equipment
- Digital Thermometer optional
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Let the salmon reach room temperature before baking. If your salmon is cold when you put it in the oven, it will take longer to cook. Letting it come to room temperature first helps it cook evenly and in less time.
- Don’t overcook the salmon. Salmon is delicate and can quickly dry out or become tough if cooked too long. I recommend baking it until it is just flaky.
- Do the “fork check” on the salmon. Gently poke the center of the salmon. If it flakes easily and looks cooked through, it’s ready!
Serving Ideas
- Grains: Brown Rice, Lemon Rice, Cauliflower Rice
- Veggie sides: Green Bean Salad, Spicy Edamame, Creamed Spinach
- Salad: Massaged Kale Salad, Smashed Cucumber Salad, Kale Caesar Salad
FAQs
This salmon is best served and eaten straight out of the oven; the breadcrumb topping tends to get soggy when exposed to the cold. But, if you do need to store it, keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake it at 350°F until warmed through.
I don’t advise freezing this breaded salmon recipe, as you’ll likely lose the crisp, crunchy texture when freezing and thawing. If you want to freeze the baked salmon, do so without the panko topping, then add it after thawing and before reheating.
Make sure you add enough of the mayo mixture to the salmon. If your salmon is too dry, the breadcrumbs won’t stick. You can also try pressing the breadcrumbs onto the salmon with your fingers or the back of a spoon to help them stick.
I recommend baking it until it is just flaky. If you have a meat thermometer, I would aim for an internal temperature of 125–130°F for a nice, medium center. For more cooked through salmon, aim for 145ºF; for medium rare salmon, aim for 120ºF.
It’s not necessary, but if you want a little extra flavor and color, you can sear it in a cast-iron skillet on the stove over medium-high heat for about 30 seconds per side. Sear the salmon first, then add the mayo mixture after.
Comments
Could you make this in an air fryer?
It’ll probably work! You can follow my Air Fryer Salmon recipe for some guidance.
Really great way to cook salmon. Very tasty! The bf loved it. I cooked in the oven with the asparagus.
This salmon was incredibly delicious! I have never liked the way I cooked salmon and this recipe totally changed that. I usually find salmon too fishy tasting but with this recipe there was no fishy taste. Definitely will be making this again! Thank you 🙂
So glad you enjoyed the recipe and that you’ll be making it again!! Thanks for sharing your experience!!
This recipe was so simple and quick–it really only takes 20 minutes! This was the first recipe I have made by feelgoodfoodie, and based on the results and rave reviews from my husband, it won’t be the last (: Thank you for upping my cooking game without all the over-complicated steps and ingredients I face on other sites.
Yay…thank you so much for the awesome feedback! I really appreciate it and I’m so happy that you and your husband enjoyed it!! 🙂
Moist & rich with flavor. I like the idea of using the same pan to sauté the salmon first, then the asparagus.
Great dish
My Sundays with Feelgoodfoodie have been really something to look forward to on weekly basis. Each week I am enriched with creative dishes that have distinctive flavor and tantalizing look. Don’t miss out folks. Its worth every minute.