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Panko Crusted Salmon with Asparagus

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This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs - great weekday dinner

  • Author: Yumna Jawad
  • Posted:

You know that feeling when you create a dish out of nothing that completely blows you away with the ease and flavor?! That happened with this Panko Crusted Salmon recipe! It feels like a fancy and gourmet meal, but really it just involved simple breading and pan-frying.

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!

How do you make panko crusted salmon

First, you’ll start by mixing vegan mayo with dijon mustard, salt and pepper and I smothered that all over the salmon fillets. That marinade is what helps to keep it moist while frying it up.

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!

Then I liberally sprinkle the panko breadcrumbs and rosemary mixture on top and patted down with the back of a spoon to make sure it adheres to the salmon. Totally optional, but lemon zest on top of these salmon fillets get crispy caramelized when fried, and that’s just the type of yumminess you need on your salmon amiright?

Panko Crusted Salmon with Asparagus You know that feeling when you create a dish out of nothing that completely blows you away with the ease and flavor?! That happened with this Panko Crusted Salmon recipe! For my friends who have been over to my house, I'm always trying new recipes on them, and it's so funny because I'll start complementing my cooking often before they even do. I felt so fancy and fabulous with this one...totally tooting my own horn. But that's because this recipe is so bomb. You'll be tooting your own horn too when you make it!

When you fry the panko crusted salmon, you may notice that some of the panko breading may come off. But that’s normal because the avocado mayo is no perfect glue, so just scoop up whatever gets stuck to the pan, and top the salmon with it.

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!

To the same pan, you can then quickly sauté some asparagus with a bit of salt, pepper and lemon juice. There’s already so much flavor and olive oil in the pan so don’t mess with it too much. I like cooking them for just 2-3 minutes until they lightly soften and brighten in color.

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!

There’s something about this panko crusted salmon that totally screams salmon avocado tempura roll from a Japanese restaurant! I swear, it’s not just me…my husband and I and our friends tasted it too. This time they were the ones tooting my horn telling me how epic this meal was. Woohooo for unsolicited compliments!

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!

If you’ve tried this healthy-ish feel good Panko Crusted Salmon recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

More salmon recipes:

5 from 3 votes
This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs, then pan-fried until crispy and golden on the outside but tender on the inside. I love serving them with rice and fresh asparagus - it makes for a well-balanced easy weeknight dinner!
Panko Crusted Salmon
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs - great weekday dinner

Course: Main Course
Cuisine: American
Keyword: Breaded Salmon, Salmon and Asparagus
Servings: 4 servings
Calories: 193 kcal
Author: Yumna Jawad
Ingredients
  • 1 Tbsp vegan mayo I like the Chosen Foods brand
  • 1 Tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 6 oz salmon fillets
  • 1/2 cup whole-wheat panko breadcrumbs
  • 1 Tbsp rosemary
  • Lemon zest optional)
  • 1 Tbsp olive oil
  • 1 bunch asparagus spears
  • 1/2 lemon
  • Cooked rice for serving
  • Green onions for garnish
Instructions
  1. In a small bowl, combine the mayonnaise, mustard, salt and pepper and whisk to combine.
  2. In another bowl, combine the panko breadcrumbs with the rosemary and toss to combine.
  3. Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture over the salmon and press down firmly with the back of a spoon to adhere the breadcrumbs to the salmon.
  4. Heat the olive oil in a large non-stick skillet over medium. Transfer the fillets to the pan carefully, with the panko side down.
  5. Cook the salmon for 3-4 minutes. Flip over and cook for an additional 3 minutes until desired doneness. Remove from the pan and plate over rice, if desired.
  6. In the same pan used to cook the salmon, add the asparagus, season with salt, pepper and the juice of half a lemon. Cook for 2-3 minutes, stirring occasionally. Serve with the salmon fillets and rice with sliced green onions, if desired.
Recipe Notes
  • Make Ahead: The mayonnaise mixture and the panko mixture can be made in advance and you an also coat the salmon in advance, but for best results pan-fry the salmon just before eating.
  • Storage: Keep any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Panko Crusted Salmon
Amount Per Serving (1 g)
Calories 193 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 294mg 12%
Potassium 380mg 11%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Protein 15g 30%
Vitamin A 1.1%
Vitamin C 9.3%
Calcium 3.6%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Amna
    January 22, 2019 at 7:51 am

    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 🙂

    • Reply
      Yumna Jawad
      January 22, 2019 at 2:50 pm

      So glad you enjoyed the recipe and that you’ll be making it again!! Thanks for sharing your experience!!

  • Reply
    Taylor
    August 30, 2018 at 4:33 pm

    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.

    • Reply
      Yumna Jawad
      August 30, 2018 at 8:22 pm

      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!! 🙂

  • Reply
    Amy
    May 29, 2018 at 3:08 am

    Moist & rich with flavor. I like the idea of using the same pan to sauté the salmon first, then the asparagus.
    Great dish

  • Reply
    Salwa
    April 22, 2018 at 9:00 am

    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.

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