Fish & seafoodlunchdinnerPescatarianDairy-freeNo added sugar

Crispy Salmon

Name: Crispy Salmon
Yield: 4 servings
Ingredients: 4 ea. (24 ounces) skinless wild salmon fillets, pin bones removed; 1 cup panko breadcrumbs; Olive oil; 1 cup all-purpose flour; 1 tbsp salt; 1 tbsp freshly-ground black pepper; Freshly-squeezed lemon juice

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

421kcal · 21% of your day

Protein: 39 g · 33% of 120 g
Carbs: 37 g · 17% of 220 g
Fat: 12 g · 18% of 65 g

2 g
Fibre: 1 g
Sugar: 1954 mg
Sodium: 235 g
Serving size

Estimate: 1 of 6 ingredients used an assumed weight or had no match.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 234 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 ea. (24 ounces) skinless wild salmon fillets, pin bones removed
1 cup panko breadcrumbs
Olive oil
1 cup all-purpose flour
1 tbsp salt
1 tbsp freshly-ground black pepper
Freshly-squeezed lemon juice

Ingredients for 4 servings (935 g) · the original recipe

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Method

1
Combine flour, salt, and pepper in a pie pan, place panko in another pan, and place lemon juice in a large bowl.
2
Using wet-hand dry-hand, dredge salmon into flour then into lemon, then into panko. Coat with olive oil and place on a sheet pan.
3
Bake in the center of a 375°F oven for 27 minutes or until slightly underdone.
Oven
4
Remove from oven, and heat up the broiler. Place salmon under broiler and cook until deeply browned.
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5
Serve immediately.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.