Panko-Crusted Wild Salmon with Yogurt Sauce

A crunchy coating is perfect alongside the moist and tender flesh of the fish.

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Mix the coating ingredients together, and spread evenly over tops of fillets. This creamy mixture keeps the fish moist as it cooks.

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Press the panko mixture into the creamy topping. This will give the fish a lovely crunch.

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Panko-Crusted Salmon with Yogurt Sauce
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Serves: 6
A crunchy coating is perfect alongside the moist and tender flesh of the fish.
Ingredients
Fish
  • 2 Tbsp plain Greek yogurt
  • 2 Tbsp GF mayonnaise
  • 2 green onions, finely chopped
  • 2 Tbsp fresh cilantro, chopped
  • 6 wild salmon fillets
  • ½ cup GF Panko breadcrumbs
  • 2 Tbsp butter or margarine, melted
  • Salt and pepper
Curried Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 2 Tbsp fresh cilantro, chopped
  • 1 tsp fresh ginger, minced
  • 1 tsp honey or agave
  • 1 tsp lemon juice
  • ¼ tsp curry powder
  • Salt and pepper to taste
Instructions
  1. To prepare the fillets, combine yogurt, mayo, onions, and cilantro in a dish. Place fillets on a foil lined baking sheet, sprinkle with salt and pepper, then spread the mixture of the tops of the salmon.
  2. Mix together the panko and melted butter (add some lemon zest and salt and pepper as well if you would like more flavor), the press the mixture onto the salmon. Bake at 425°F for about 20 minutes, or until fish flakes easily with fork.
  3. For the sauce, combine all ingredients together. If want a thinner sauce, add a teaspoon or two of water. Serve sauce alongside salmon.

 

6 Comments

    • The only brand of Panko brand I use is Kinnickinnick. There could be others out there, but my local grocery store only carries that one so that’s all I’m familiar with. But any other gluten free brand should taste very similar, so feel free to use whatever you find – but make sure it says Panko and not just breadcrumbs. Panko crumbs are much larger, crunchier and lighter in texture, which makes them the perfect coating.

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