PANKO CRUMBED SALMON
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Panko crumbed salmon with smashed potatoes and creamy lemon sauce is just a little gourmet. Ready in just under an hour, with plenty of time to clean up while everything cooks! 

Panko crumbed salmon with smashed potatoes and creamy lemon sauce is just a little gourmet. Ready in just under an hour, with plenty of time to clean up while everything cooks!

This recipe is a great one to whip out when you have company for dinner. Crumbing the salmon and smashing the potatoes don’t take much time but they really add something extra to the meal.

The sauce is oh so easy and the perfect finishing touch for the salmon. I’ve used cream cheese rather than cream as it adds a nice tang and I always have more use for leftover cream cheese than regular cream (think cream cheese on toast with avocado, tomato and basil, or carrot cake with cream cheese icing, or even these creamy mushroom and spinach pies!).

If you really dislike seafood, feel free to use chicken breasts or thighs. I made this version for Royce and had good feedback!

PRINT RECIPE PDF
Panko crumbed salmon with smashed potatoes and creamy lemon sauce is just a little gourmet. Ready in just under an hour, with plenty of time to clean up while everything cooks!

PANKO CRUMBED SALMON

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 55 minutes
Serves: 4

Panko crumbed salmon with smashed potatoes and creamy lemon sauce is just a little gourmet. Ready in just under an hour, with plenty of time to clean up while everything cooks!

QUICK PRINT

Ingredients

SMASHED POTATOES

  • 400 g potatoes (14oz)
  • 400 g orange kumara (14oz)
  • 2 Tbsp olive oil
  • 1 tsp oregano

SALMON

  • 3/4 cup panko breadcrumbs (75g)
  • 1/4 cup finely grated cheddar cheese (25g)
  • Zest of 1 lemon
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 4 salmon fillets, deboned (450g/1lb)
  • 1 1/2 Tbsp wholegrain mustard

SALAD

  • 60 g Mediterranean rocket (2.1oz)
  • 200 g cherry tomatoes (7oz)
  • 1/3 telegraph cucumber
  • 1 avocado
  • 1/4 cup roasted almonds (40g)
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar

SAUCE

  • 1/2 cup lite cream cheese (125ml)
  • 1/3 cup finely grated cheddar cheese (33g)
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp butter
  • 1/4 tsp dried dill

Instructions

  1. Preheat oven to 200ºC (390ºF) fan bake and line two large oven trays with baking paper.

  2. PREPARE POTATOES AND SALMON

    Scrub potatoes and kumara clean. Cut into large 4-5cm chunks and place in a large saucepan. Cover with water and bring to the boil. Boil for 15 minutes.

  3. While potatoes are boiling, in a medium-sized bowl mix together breadcrumbs, cheese, lemon zest, oil, oregano and dill. Season with salt and pepper. Place salmon fillets, skin side down, on one of the prepared trays. Spread with mustard, then press breadcrumb mixture all over the top. Set aside.

  4. ROAST POTATOES

    Drain potatoes and kumara well, then return to the heat for about 15-30 seconds to dry out. Tip onto the second tray and use a potato masher to squash them down (try to keep them in one piece). Drizzle with olive oil, sprinkle with oregano and season generously with salt and pepper. Roast for 15 minutes.

  5. PREPARE SALAD

    While potatoes cook, divide rocket between individual serving plates. Cut tomatoes in half and slice cucumber and avocado. Place on top of the rocket together with the almonds. Drizzle with olive oil and red wine vinegar.

  6. COOK SALMON

    Once potatoes have cooked for 15 minutes, place salmon in oven with potatoes and cook for 15 minutes.

  7. MAKE SAUCE

    Combine cream cheese, cheddar, lemon juice, butter and dill in a microwave-safe bowl. Season with salt and pepper. Microwave in 30 second bursts, whisking in between, until smooth.

  8. SERVE

    Divide potatoes and salmon between serving plates and drizzle salmon with sauce.

Recipe Notes

WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs.
INGREDIENT NOTES / SWAPS: If you don’t like salmon, you could use white fish fillets. For a completely non-seafood option, chicken works well too - use breast or thigh.
STORING AND REHEATING: Potatoes and salmon are best reheated in the oven (they will go soggy in the microwave). Store separately from salad and sauce. Sauce can be reheated in the microwave. Dress salad just before serving.

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2 Comments

  1. Gina says:

    OMG this was divine, the salmon was so moist. Will be having this again for sure….

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