Crispy Parmesan Panko Salmon with Garlic Bread and Broccoli

This crispy Parmesan panko salmon is the perfect weeknight dinner: minimal prep, hands-off baking and a delicious crunchy topping that the whole family will love. Paired with tender steamed broccoli and buttery garlic bread, it’s a complete meal that comes together quickly.

The secret is a simple panko-Parmesan crust seasoned with fry seasoning and baked right on a tray for easy cleanup. Serve with ranch dressing for dipping and dinner is done!

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 425°F. Wash and dry produce.
2. In a medium microwave-safe bowl, combine panko, fry seasoning, Parmesan, a drizzle of olive oil, salt and pepper.
3. Lightly coat a baking tray with cooking spray or oil. Pat salmon dry with paper towels and season with salt and pepper. Mound the panko mixture on top of the salmon, pressing to adhere (no need to coat the underside). Place in the prepared tray. Bake on middle rack until topping is golden and salmon is cooked through, 20-25 minutes.
4. Meanwhile, cut broccoli into bite-size pieces. When salmon has 5 minutes left, place broccoli in the same bowl used for panko, add salt and pepper, cover with plastic wrap and microwave until crisp-tender, 2-3 minutes. Carefully remove plastic wrap and toss with half the garlic herb butter.
5. Halve the baguette and toast. Spread cut sides with remaining garlic herb butter; cut each half diagonally. Serve salmon with broccoli and garlic bread, with ranch dressing on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust baking time to 20-25 minutes or until internal temperature reaches 165°F.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F to maintain crispiness.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free. The rest of the recipe is naturally gluten-free.