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

This Panko Crusted Salmon is coated with a plant-based egg-free avocado mayonnaise and breaded with Japanese style panko breadcrumbs - great weekday dinner
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Calories: 193kcal
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

  • 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.

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

Serving: 1g | Calories: 193kcal | Carbohydrates: 7g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 294mg | Potassium: 380mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 7.7mg | Calcium: 36mg | Iron: 1.3mg