Easy Maple Dijon Panko Crusted Salmon

Delicious, moist, and oh so flavorful salmon fillet topped with a creamy maple dijon sauce, which is the secret to the melt-in-your-mouth texture of the salmon. Topped with a buttery panko crust that adds a little crunch to each bite. Trust me, this maple dijon panko crusted salmon recipe is foolproof!

I’m a big fan of salmon, but not a big fan of dry salmon. The texture of the fish can make or break the meal, if it is too dry, I might as well be eating canned tunafish. Nothing excites me more, than when I order salmon out dinner and the response is “how would you like that cooked?” That’s when you know it’s going to be incredible with that buttery perfect flake to the fish.

My father is the one who introduced me to the concept of coating mayonnaise on fish, as it holds in the moisture as the fatty fibers of the fish break down while it cooks. For instance, swordfish tends to dry out easily, but has incredible flavor, so he lightly coats each steak in mayonnaise before grilling, and it is magic. It doesn’t sacrifice the flavor of the fish, rather it enhances it and keeps the fish from drying out. You would otherwise never know that there was mayonnaise involved.

The secret is in the sauce

I wanted to create this salmon recipe to add a little room for error, so that even if you do overcook the fish, the mayonnaise based sauce is forgiving and provides additional moisture. Not to mention incredible flavor, plus a layer of creamy texture. It will become your new favorite salmon recipe, I just know it!

What are the details of this recipe

Salmon FIllet

We will use a fillet cut of fish, that is bone-free and generally more thin than a steak cut. The skin on the bottom serves as a surface layering for cooking in the cast iron skillet. When you serve the cooked fillet, you will serve it with the skin still on the bottom, the meat of the fish will remove easily from the skin once it’s cooked.

maple dijon sauce

The sauce is made with equal parts mayonnaise and dijon, the mayonnaise for the fat layer to hold in moisture, and the dijon to add a nice tangy spice that compliments the fish. Speaking of compliments, we all know honey goes with mustard, so here, we use maple syrup for a beautiful layer of sweet that balances the spice of the dijon. And of course, we add a healthy does of fresh garlic and shallot for some flavorful bite.

panko topping

Everyone’s favorite part! Ugh, there is something about buttery panko on top of a creamy texture that just takes everything to the next level. This part is so simple, we’re mixing panko bread crumbs with a butter and oil mixture, these add additional flavor and keep the panko from being too dry. I then toss in fresh chopped parsley for some color and the added essence of fresh herb.

How to make cast iron skillet salmon

I love this cooking method for salmon, because you get the best of both worlds. Frying the salmon skin first and then finishing in the oven allows for a more even cooking process, especially since we have the crunchy panko topping. Pan frying in the cast iron first, reduces time in the oven so the topping is perfectly toasted when it comes out. Not to mention the seamless transition from stove to oven in a cast iron pan!

The reason we use a cast iron specifically, is because of its ability to hold heat and cook evenly. Plus, the seasoned surface keeps the fish from sitcking. I like to heat my cast iron up in the oven while its preheating, then its already at a super high temperature when it’s time to fry and then will hold the temperature once moved to the oven.

Step by step

RINSE and dry the salmon fillets, you want to make sure they are very dry with paper towels.

SPREAD the maple dijon mixture on top of the salmon fillets. Follow with the panko topping.

PAN FRY the skin side of the salmon in the hot cast iron skillet for just a few minutes, to get a head start on the cooking. This helps to keep the panko from getting too toasty (or burning) in the oven.

BAKE to finish cooking the salmon. I add some lemon slices to this step for some lemon essence.

SQUEEZE fresh lemon juice on top just before serving. I like to add a sprinkle of lemon zest on top for some extra oomph.

What to serve with maple dijon panko salmon

rice & steamed vegetables

Maple dijon panko salmon is exciting enough, that you really don’t want to get too crazy with your sides. I love to serve it with fluffy white rice and a steamed vegetable. See this recipe for details on how I make perfect white rice in the instant pot, using one cup of rice and one cup of water.

salad

This salmon would go delicious with a classic Caesar salad!

Recipe Substitutions & FAQs

Can i use honey in place of maple syrup?

Absolutely! I’ve made it both ways and it’s always delicious.

Can i use regular italian bread crumbs?

I don’t recommend this, as the textures are very different between the two and bread crumbs are much finer, so they won’t hold up as well on top of the fish.

Cooking for for two?

I halve this recipe all the time!