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Two plates of Panko Crusted Salmon with asparagus over brown rice with lemon wedges
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5 from 58 votes

Panko Crusted Salmon

This Panko Herb Crusted Sheet Pan Salmon is coated with a mayo marinade and crispy panko breadcrumbs, then oven baked until golden and flaky
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 209kcal
Author Yumna Jawad


For the Salmon

For the asparagus

For serving


  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place on the baking sheet.
  • In a small bowl, whisk together the mayonnaise, mustard, salt and pepper until well combined.
  • In another small bowl, combine the panko breadcrumbs, thyme, garlic powder and paprika.
  • 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.
  • Add the asparagus next to the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat with the seasoning.
  • Bake in the oven 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 rice and lemon wedges if desired.



Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 209kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 451mg | Potassium: 562mg | Fiber: 3g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg