Panko Sesame Crusted Salmon

It all started when I had a leftover bag of ready made salads in my fridge and had to find a way to use it. The salad had some sesame flavours in the dressing so I thought about what protein could pair well with that. Ultimately I decided on this panko sesame crusted salmon- it was so good, I made it two days in a row. The best part is this comes together in under 30 minutes so it’s perfect for a tasty and balanced weeknight dinner.

Components of the salmon

The protein: The star of this dish is some quality Atlantic salmon. Other fish options could also work for this and you can even try and swap out the fish for chicken breast.

The binder: Kewpie mayo is the main glue that hold the panko coating on to the salmon. Dressed up with soy sauce, sesame oil, lime juice and garlic for even more flavour.

The coating: Panko breadcrumbs and sesame seeds are mixed together create the perfect crunchy and flavourful coating.

How its made

To make this panko sesame crusted salmon, start by patting the salmon dry. This helps the kewpie mayo mixture and subsequently the crispy panko coating adhere to the salmon. Combine kewpie mayo, soy sauce, sesame oil, lime juice, garlic powder and salt. Then brush this over the salmon. Toss panko breadcrumbs and sesame seeds together with some oil in a tray or plate. The little bit of oil is an important step that helps the panko crisp up in the air-fryer and allows for better browning. Once the salmon is well coated on the top and sides place it in the air-fryer until golden and crispy.

Methods of cooking

Air fryer: The air fryer is my go-to for recipes like this. It cooks protein quickly and efficiently which helps keep the meat juicy, while also allowing the panko to get browned. I recommend adjusting the air fryer temperature based on how hot your air fryer gets- Somewhere between 390° F to 415° F for 8-12 minutes should get an even cook.

Oven: The oven can still produce great results for this recipe if you don’t have an air fryer. It will simply take slightly longer and you may need to cook at a slightly higher temperature. If baking in the oven, I recommend baking somewhere between 400° F to 415° F for about 12-15 minutes.

Storing and Reheating

This recipe works great for meal prep. If you’d like to eat the entire dish as a salad cold/room temperature, I recommend flaking up the salmon with a fork. Mix that in with the pearl couscous and a salad and store in containers until ready to eat. If you’d like to have the salmon warm – pop it in a preheated air fryer or oven for 2-3 minutes to get the top crispy again.

Panko Sesame Crusted Salmon

This panko sesame crusted salmon features a crispy, golden coating made from a blend of panko breadcrumbs and sesame seeds, providing a perfect crunch to the tender, flaky salmon. The salmon is seasoned with a hint of soy sauce, lime juice and sesame oil. Air-fry or bake to golden perfection for an easy weeknight dinner.

Recipe Keys: F Fish

Print Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Ingredients

Salmon

• 2-3 pcs Atlantic Salmon (portions)

• ¹⁄₄ cup kewpie mayo

• ¹⁄₂ tbsp Soy sauce

• 1 tsp Sesame oil

• ¹⁄₂ of a Lime juice (small)

• ¹⁄₂ tsp Garlic powder

• ¹⁄₄ tsp salt

Coating

• ¹⁄₂ cup Panko
• ¹⁄₄ cup Sesame seeds
• 1 tbsp Avocado oil

Couscous

• 1 cup Pearl couscous
• 1 tbsp olive oil
• 1 chicken bouillon cube
• 1 ¹⁄₄ cup water

Other ingredients

• Limes
• Salad

Instructions

1. Pat the salmon fillets completely dry.
2. In a small bowl, whisk together Kewpie mayo, soy sauce, sesame oil, lime juice, garlic powder, and salt.
3. In a plate or tray, combine panko breadcrumbs and sesame seeds. Lightly coat with oil and mix to combine.
4. Spoon about 1 tablespoon of the Kewpie mayo mixture onto each salmon fillet and brush it over the top and sides, ensuring it's evenly coated.
5. Dunk the salmon into the panko-sesame mixture, pressing it into the breadcrumbs on all sides to create a firm crust.
6. Preheat your air fryer to 390-410°F (200-204°C). Place the coated salmon fillets in the air fryer, ensuring they are not overcrowded. Air fry for 9-12 minutes, or until the salmon is cooked through and the crust is golden and crispy.
7. In a medium skillet, heat olive oil over medium-high heat. Add the couscous and stir to coat in the oil, cooking for 30-60 seconds until lightly toasted. Add the chicken bouillon cube and water, stirring to dissolve the cube.
8. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and the couscous is tender. Turn off the heat and fluff the couscous with a fork. Cover and let it sit for an additional 5 minutes to steam.
9. Serve the crispy panko sesame salmon over the fluffy couscous, and enjoy with a salad on the side as well as additional lime. Use the remaining kewpie mixture to drizzle over the salmon when ready to eat.