Herb Panko Crusted Sockeye Salmon

Herb Panko Crusted Sockeye Salmon

A crisp, golden crust meets tender wild-caught Sockeye in this herb-packed, one-pan dinner. The salmon is brushed with Dijon, topped with a brown butter panko crumble infused with parsley, paprika, and lemon zest, and roasted alongside caramelized root vegetables: carrots, parsnips, fennel, and Brussels sprouts. Simple, balanced, and full of flavor, it’s the kind of meal that brings warmth to the table with minimal effort and maximum reward.

[[ recipeID=recipe-2mgl5kb3j, title=Herb Panko Crusted Sockeye Salmon ]]

 

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Herb Panko Crusted Sockeye Salmon

This Herb Panko Crusted Sockeye Salmon features a wild-caught fillet topped with a golden, buttery panko herb crust. Paired with roasted root vegetables, it’s a simple yet flavorful dish perfect for any night of the week.

Servings: 4

Ingredients

Instructions

Ingredients

  • 1 Sockeye Fillet

Panko Herb Crust Ingredients

  • ½ tbsp brown sugar
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ cup panko
  • 1 tbsp parsley
  • 3 tsp dijon
  • 2 tbsp brown butter
  • 1 lemon zest

Root Vegetables

  • Carrot
  • Parnsip
  • Fennel
  • Brussels

Instructions

  1. Defrost Sockeye Fillet.
  2. Preheat oven to 375
  3. In a pan over medium heat, melt the butter and slowly brown the butter. Once the butter is light brown, remove from heat
  4. Roughly chop the parsley and combine dry ingredients in a bowl. Pour brown butter on the dry mixture and stir to combine
  5. Cut vegetables medium dice
  6. Toss root vegetables with olive oil, salt, and pepper. Spread the vegetables on a parchment lined sheet tray
  7. Roast the vegetables for 5 minutes- until they start to soften.
  8. Remove the sheet tray from the oven and move the vegetables to the edges on the parchment paper
  9. Place the salmon in the center of the on the hot sheet tray. Season with salt and spread Dijon on the top of the fish and sprinkle the herb panko on the fish
  10. Return the tray to the oven and continue cooking for 10 minutes. Salmon should be 130 and the vegetables should be cooked through