Panko Crusted Salmon

Panko bread scraps are disintegrated bits of bread that are lighter and flakier than standard bread pieces. Frequently utilized in Japanese cooking. Particularly for broiling meats and fish.

 

This panko crusted salmon formula is for all my salmon cherishing peeps. These salmon filets are covered in a lemony garlic mayonnaise and prepared with a firm panko-parmesan hull. It truly doesn't get any easier or more flavorful than this.

 

Tip: you can without much of a stretch make this formula with an entire fish filet rather than little filet cuts. I just utilized more modest cuts since they look more respectable on the photograph.

 

 

Ingredients

• 3 tbsp sour cream
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp dried dill
• 1 cup panko bread crumbs
• 1 garlic clove grated or pressed
• salt & pepper to taste
• 2 lb salmon fillets
• 3 tbsp butter melted
• 1/2 cup grated parmesan cheese

 

 

 

Instructions

 

1. Combine the mayonnaise, sour cream, lemon juice, and garlic in a small bowl and set aside.
2. Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
3. Spread the mayonnaise mixture on top of each fillet.
4. In a separate bowl, combine panko bread crumbs, Parmesan cheese, dried dill, and melted butter.
5. Evenly spread the bread crumb mixture over the mayonnaise on each salmon fillet. Bake at 400 degrees Fahrenheit for 15-20 minutes. Cooking time may vary depending on the thickness of the fillet.

 

 

source:https://simplyhomecooked.com