Panko Crusted Asian Salmon

Looking for a protein to pair with my Lightened-Up Fried Rice? Well, look no further! Here's a super easy salmon that features an Asian-inspired marinade and crunchy Panko bread crumbs. The salmon is quick to prepare and cook, and makes for a perfect weeknight meal.

** PANKO-CRUSTED ASIAN SALMON ** 

Printable Recipe

Ingredients

* Salmon

* 1/4 cup Panko (Japanese style bread crumbs) 

* Optional: sesame seeds, green onions

Marinade (quantity for 1 pound of salmon)

* 2 tablespoons soy sauce

* 2 tablespoons rice wine vinegar

* 2 tablespoons toasted sesame oil

* 2 garlic cloves, roughly chopped or minced

* 1 tablespoon fresh ginger, grated

Directions

* Preheat oven to 450F (my personal favorite salmon-cooking temperature).

* Whisk together marinade ingredients. 

* Marinade salmon for about 30 minutes. (It works best if you put the salmon in a freezer bag, pour the marinade over the top, and seal)

* Take your salmon out of the bag, and shake off any excess garlic pieces that may be clinging to the salmon.

* Sprinkle sesame seeds over the salmon (they provide a more toasty flavor if you like that).

*  Pat Panko into the top of the salmon, and shake off excess crumbs.

 

 * I baked my salmon for 8 minutes (1/2 pound piece). Adjust time up or down depending on whether your pieces are larger or smaller.

** Salmon often gets overcooked, so check it sooner than later! If it's a little under, you can always wrap it in foil for 10-15 minutes to continue cooking. 

* Rest salmon for about 10 minutes before serving, and then you have a beautiful piece of salmon to dig into...

... and eat fresh!