Garlic Panko Salmon

Ever have a food you loved that you prepare the same way over and over, even though there is soooooo much more you could do with it? Me too. Salmon is one of my favorite fish, but I almost always poach it. Why? It’s fast, easy, and I don’t need a recipe. I pinned this recipe pretty recently, and I noticed it’s gotten a ton of re-pins. Sounds like a good reason to try it. That and it’s for “garlic” in the name!

This easy and elegant gluten-free, low-carb and paleo Garlic Panko Salmon recipe has a delicious and flavourful crunchy Panko crust with a moist and tender salmon center.

Recipe Author: Olivia at Primavera Kitchen
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The Ingredients

Garlic might as well be its own food group. I love the stuff, so I had to use the maximum amount (6 cloves). Also, I didn’t have fresh parsley. I meant to, but it somehow ended up being fed to my pet rabbits before I made this dish. No worries, though, since I had dried parsley on hand. I substituted it for fresh but used half the amount called for in this recipe. I was happy, and, even more important, my bunnies were happy.

Garlic Panko Salmon
Salmon filet, garlic, lemon, dijon mustard, honey, olive oil, and panko breading

The Process

I did notice a small discrepancy between the ingredients and the directions, so I had to make an assumption at the start. Although salt and pepper are listed in the first group of ingredients (“For the salmon”), I didn’t see instructions on how it was to be used. I decided to simply sprinkle both on the filets before I added the honey/dijon mixture.

I opted to bake the salmon for 15 minutes to make sure it was cooked through. The process started with heating the olive oil for the panko topping about 5 minutes before the timer went off. The panko mixture took about 5 minutes to toast with lots of attention and stirring. Be careful: The bottom layers will toast first, and it’s impossible to tell unless you stir them often.

Garlic Panko Salmon Honey Dijon Glaze
Step 3: Honey/dijon mixture on the salmon filets

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
The garlic and lemon juice I added to the finished dish were the stand-out flavors, followed by the salmon and panko. The dijon mustard and honey mellowed while the fish baked, and I only noticed hints of those flavors. The salmon filets were moist and tender, and the panko crumbs add a nice crunchy texture. My husband can take or leave salmon, and even he liked this dish. (He's normally put off by having to remove the skin, but the fish was so tender it practically fell off.)
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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More recipes like this

Garlic Panko SalmonThe garlic and lemon juice I added to the finished dish were the stand-out flavors, followed by the salmon and panko. The dijon mustard and honey mellowed while the fish baked, and I only noticed hints of those flavors. The salmon filets were moist and tender, and the panko crumbs add a nice crunchy texture. My husband can take or leave salmon, and even he liked this dish. (He's normally put off by having to remove the skin, but the fish was so tender it practically fell off.)