Baked Norwegian Salmon with Panko and Herb Crust

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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!

Plates of Baked Norwegian Salmon with Panko and Herb Crus, rice pilaf, and asparagus with a gold fork, aqua napkin, and gray glass of wine.

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.

And if you want to amp up that asparagus I mentioned, try this asparagus with mushrooms recipe.

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.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty tip
Frequently asked questions
Related
Even more
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Recipe guidelines and test kitchen tips
Food safety

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

(See recipe card for quantities.)

Instructions

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

Seasoning 4 salmon fillets with salt and pepper on a parchment paper-lined rimmed baking sheet.

First, sprinkle the salmon fillets with salt and pepper.

Mixing the mayonnaise with herbs, lemon, and garlic in a glass bowl.

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

Brushing the mayonnaise mixture onto 4 salmon fillets on a rimmed baking sheet.

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

Sprinkling panko onto the mayonnaise-coated salmon fillets on a rimmed baking sheet.

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.

Tasty tip

Coat the panko with a little olive oil spray before baking. It'll get nice and browned during baking. You can also place the salmon under the broiler for about 30 seconds to 1 minute to brown the breadcrumbs.

Frequently asked questions

What is special about Norwegian salmon?

I love the delicate flavor and texture of Norwegian salmon. It's also high in Omega-3 fatty acids and other heart-healthy vitamins. It's mostly ocean-farmed salmon but you can also find wild-caught.

Does Norwegian salmon taste different?

I think it does. It's a fattier salmon so the texture is great, and it's also super juicy. I love that it's mild and delicate in flavor, making it easy to season with your favorite ingredients.

Is it better to bake or pan fry salmon?

Either way is great, but I prefer to bake it because it's less messy. I think it's the best way to ensure even cooking too.

Do I need to rinse salmon before cooking?

Nope! Rinsing meat and seafood actually can spread germs.

Should salmon be room temperature before cooking?

Yes, to promote even cooking, the salmon should be room temperature instead of straight from the fridge.

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