Panko Crusted Salmon

May 14, 2018
What do you get when you combine the freshness of salmon with the sweet and tangy crunch of Creole-style panko? You get Tony's Panko Crusted Salmon. Together with Parmesan, garlic, Dijon mustard, and Tony Chachere's® No Salt Seasoning Blend, this salmon is a flavorful and healthy meal your family will love.
Prep time: 10 minutes   Cooking time: 8-10 minutes   Serves: 4-6  


3-4 Salmon Steaks (About 6 oz. Each or Whole Side of Salmon)
2 Cups Panko Bread Crumbs
1/2 Cup Grated Parmesan Cheese
1/4 Cup Fresh Parsley, Chopped
2-3 Cloves Garlic, Minced
2 Tablespoons Tony Chachere's® No Salt Seasoning Blend
2-3 Tablespoons Olive Oil or Melted Butter
1/4 Cup Dijon Mustard


1: Preheat oven to 425 degrees.
2: In a small bowl, combine panko, parsley, garlic and Tony Chachere's No Salt Seasoning Blend. (Alternatively, you can put ingredients into a food processor and then combine with the panko and Parmesan cheese.)
3: Drizzle olive oil over the bread crumb mix and stir. Set aside.
4: Using a pastry brush, spoon, or your hands, spread the Dijon over the top of the fillets. This will help the panko adhere to the fish.
5: Place salmon, mustard side down, into the bread crumb mixture, pressing down to make sure panko sticks to the fillets.
6: Place salmon, crumb side up, in a skillet or roasting pan.
7: Place in oven to bake, approximately 8-10 minutes. Remove and let cool a few minutes before serving.

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