Baked Norwegian Salmon with Panko and Herb Crust

This Norwegian salmon recipe may look and sound fancy, but it's so easy to make. A simple dill- and parsley-flavored mayonnaise serves as the binder for crispy, crunchy panko breadcrumbs. I like to serve this salmon with rice pilaf and steamed asparagus, and in less than 25 minutes, you can have a date night-worthy on the table. Sound too good to be true? It's not!

I fell in love with Norwegian salmon when Chris and I went to Norway last summer. Norwegians eat salmon for breakfast, lunch, and dinner, and after one bite, I understood why. Norwegian salmon is so tasty--rich, moist, and super flavorful without tasting too fishy. It tastes like the ocean.

While I will admit I needed to take a break from eating salmon once we returned from our trip since I ate SO much of it while we were there, now I find myself craving the delicious fish.

Recently, I was cleaning out my fridge and discovered some fresh herbs I had leftover from a photo shoot. I also had a lemon and found some panko in my pantry. Thanks to a favorite breading trick from my cookbook The Duke's Mayonnaise Cookbook, I knew that a little mayonnaise was the perfect binder for all those flavors. I also had some Norwegian salmon in the freezer so that meant an easy dinner was on the horizon.

Chris claims that this recipe is like something you'd get at a restaurant, so that's good enough for me! And there you have it: this may be the easiest recipe for a date night at home or secretly simple, yet special recipe for the holiday season.

Looking for other salmon recipes? One of my other go-tos is my Old Bay and Honey Butter Salmon. It's got more of a sweet and savory flavor profile so be sure to give that one a try.

And, if you're looking for other unexpected ways to use up a jar of Duke's mayo, I've got lots of recipes to do that. Check out my Oven Baked Onion Rings, Grilled Rosemary-Dijon Pork Chops, Plum Upside-Down Cake, and Savory Green Tomato Pie recipes, just to name a few.

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• Norwegian salmon fillets
• kosher salt
• freshly ground black pepper
• mayonnaise
• garlic cloves
• lemon zest
• fresh dill
• fresh parsley
• panko breadcrumbs

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, sprinkle the salmon fillets with salt and pepper.

2. Then, mix together the mayonnaise, garlic, lemon zest, dill, and parsley.

3. Next, brush the mayonnaise mixture on the sides and top of the salmon fillets.

4. Finally, sprinkle and press the panko onto the mayonnaise mixture. Bake at 425°F for 12 minutes or until the fish flakes with a fork.

Hint: Make sure to buy salmon fillets that have equal thickness for each piece. That way they'll all cook at the same time.

Hint #2: Drizzle the cooked salmon with a little fresh lemon juice for additional flavor. Lime juice is also great if you've got that on hand.

Substitutions

Out of something? No worries! Check out these alternate ingredient suggestions:

• Salmon - I love the richness of Norwegian salmon, but feel free to substitute another type of fresh salmon like Scottish or Atlantic salmon. If you use Coho salmon, reduce the cooking time since it's not as fatty.
• Herbs - Instead of dill and parsley, use other fresh herbs. Basil, chives, oregano, and marjoram are all great options. Chopped spring onion or green onions are also a delicious stir-in.
• Gluten-free - Use gluten-free panko to make this recipe gluten-free.
• Mayonnaise - I'm a Duke's girl; Duke's mayonnaise has a thicker texture and doesn't have sugar in it. If you can't get your hands on Duke's, use another mayonnaise. Just taste the mayonnaise mixture first and adjust the seasoning as needed.

Variations

Here are some more ways to change up this recipe:

• Spicy - stir in a little cayenne pepper or crushed red pepper flakes to the mayonnaise mixture to give this a kick.
• Deluxe - add some chopped nuts to the panko mixture. Chopped pecans, walnuts, or almonds are all great choices.
• Other protein - this method is great for other proteins. Try the mayonnaise and panko on chicken, pork chops, or other fresh fish like mahi-mahi, flounder, and cod.

Equipment

Here's the equipment you'll need for this recipe:

• dry measuring cups
• chef's knife
• zester
• measuring spoons
• rimmed baking sheet
• small bowl
• pastry brush

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

While just-made salmon will have the best texture, it is possible to freeze leftovers. Freeze in an airtight container for up to 3 months. To reheat, thaw completely and place in the oven at 325° for 5 minutes or until heated through.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Cook the salmon to a minimum internal temperature of 145°F.
• Do not use the same utensils on cooked food that previously touched raw seafood/meat.
• Wash your hands after touching raw seafood/meat.
• Don't leave leftovers sitting out at room temperature for extended periods of time.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.