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I love using panko to get the crunch texture in any meal without having to fry the dish. After finding some salmon on sale at the store, I thought panko and salmon would be a perfect combo.


  • 2 teaspoons olive oil
  • 2 pieces thickly cut, boneless salmon (each 6 oz)
  • Salt and pepper to taste
  • 1 teaspoons chopped fresh thyme
  • 1/3 cup panko crumbs
  • 1 Tbsp chopped Italian parsley
  • Lemon


1. Preheat the oven to 400 F. Set the salmon on a slightly oiled foil-lined baking sheet. Sprinkle with salt and pepper.

2 In a small bowl, mix the panko with thyme, olive oil, parsley. Add salt and pepper (a light sprinkle).

3 Top the salmon with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Top with lemon. Serve at once.

Delicious! This was really easy and Eric and I enjoyed a new way to prepare salmon. I served this rice and collards.