Tuesday, November 3, 2009

Panko Crusted Glazed Salmon

I love seafood – pretty much all of it – and salmon is definitely one of my favorites. Maybe it’s because I grew up eating it almost every Monday night. Maybe it’s because it’s just plain delicious. Either way, I love it.

I’ve always found that Asian flavors go particularly well with salmon. This recipe calls for coating the salmon with a glaze that touches your taste buds with sweet, salty, sour, and umami – the savory fifth taste. In other words – YUM. The glazed filets are then sprinkled with panko bread crumbs and roasted to crispy, flaky perfection.

For those of you who haven’t tried them, panko are Japanese-style bread crumbs. They are lighter and flakier than traditional dried bread crumbs, and they add an awesome crunch to whatever you coat with them. Definitely a product worth trying!

Panko Crusted Glazed Salmon

1 1/2 lbs salmon filets
2 T. tamari or low-sodium soy sauce
2 T. honey
2 tsp. Dijon mustard
Juice of one lime
1/2 cup panko bread crumbs

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a small bowl, combine tamari, honey, mustard, and lime juice. Pour into a small saucepan and heat over medium-low heat until the liquid reduces slightly and reaches a glaze-like consistency (5-10 minutes). Allow to cool to room temperature.

While glaze is reducing, place salmon filets on the baking sheet. When glaze is
cooled, brush over salmon filets, coating evenly.

Sprinkle panko over salmon filets.

Roast 10-20 minutes, depending on thickness, until desired doneness.

Serve immediately.

Serves 4.


  1. This looks great! What is tamari?

  2. Hillary - It's a type of soy sauce (usually without wheat.) I like it because it's not as salty as regular soy sauce.

    Katie - looks tasty!! Love the pictures!




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