Panko Crusted Salmon with AsparagusJump To Recipe
- Serves: 4 servings
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!
- Author: Yumna Jawad
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. Thank you Guiniea pig friends 🙂 The funny thing is though 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 with my friends.
But that’s because this panko crusted salmon recipe is so bomb. You’ll be tooting your own horn too when you make it!
First I started 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.
Then I liberally sprinkled 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?
When you fry the panko crusted salmon, you may notice that some of the panko breading may come off. But hey, life is not perfect and the avocado mayo is no perfect glue, so just scoop up whatever gets stuck to the pan, and top your salmon with it. Because like we already addressed, you totally need that panko crust with the lemon zest in its entirety!
To the same pan, I quickly sauteed 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.
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!
Hop you try this panko crusted salmon with asparagus recipe. Make it for your friends. Make it for yourself.
Just make it and enjoy it! 🙂
- 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
- In a small bowl, combine the mayonnaise, mustard, salt and pepper and whisk to combine.
- In another bowl, combine the panko breadcrumbs with the rosemary and toss to combine.
- 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.
- Heat the olive oil in a large non-stick skillet over medium. Transfer the fillets to the pan carefully, with the panko side down.
- 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.
- 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.
- 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.