Most people I meet think cooking fish is difficult and time consuming, but I think it’s one of the easier meals to make. That’s why I’m going to share one of my favorite fish dinners with you today. It only takes 30 minutes to prepare and cook and it’s healthy and delicious. Win-Win-Win!
I buy my fish fresh at Giant and I usually get the Alaskan wild-caught sockeye salmon (around $12 a pound). For two people I ask for ¾ lbs. The fish will typically have bones in it but you can easily remove those with tweezers. Try to cook your fresh fish within two days of buying.
Image Source: Pixabay
Easy Panko Crusted Salmon Recipe
- ¾ lb of salmon
- lemon juice (opt)
- 1 tsp paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp old bay seasoning
- ½ tsp dried basil leaves
- 1 tbsp. butter
- 1 cup seasoned panko bread crumbs
- 1/3 package of Eden Buckwheat Soba Noodles
- 1 tsp Mrs. Dash Garlic and Herb Seasoning
- 1 tbsp. butter
Preheat oven to 350. For easy clean up, I like to use a cedar board or ceramic dish so the fish skin doesn’t stick to it.
Rinse fish and place in dish. Use tweezers to pick out any bones you feel. Spray a little lemon juice on fish (this helps get rid of any fishy taste). Mix all of the dried seasonings and rub about 2 tbsp of it on the fish flesh.
Place fish in oven for 15 minutes.
At this time you can make your vegetables (I like just steaming fresh broccoli with this meal) and your noodles. Follow package instructions for the Eden noodles. Once they are cooked, strain water and place in a bowl with the butter and sprinkle with Mrs. Dash Garlic and Herb Seasoning to your desired taste. I also like to add some salt and pepper.
Before the fish is done you’ll also want to get the panko ready. Melt the butter in a saucepan on medium heat. Add the panko bread crumbs once butter is melted and continue to stir it around until the panko starts turning a light brown.
The fish should be almost cooked after 15 minutes. You should start to see white foam-like clumps starting to form on top of the fish (don’t freak it’s just protein). If you don’t see any white, cook for 5 more minutes. Cooking time for fish will vary depending on how thick the filet is.
Take the fish out and with a turner cut into servings (typically 2-3 for this amount of fish). When you split the fish you should be able to easily peel off the skin with the turner or butter knife. If the skin isn’t coming off, it means it’s not quite cooked and you need to put it in the oven for a little bit more. Be careful you don’t overcook the fish because then it will taste very dry!
Once the skin is off and disposed of, add the panko crumbs on top of the fish and put back in the oven for 5 more minutes and then enjoy!
Alicia is a tea-sipping writer who focuses on healthy and sustainable living via her family’s blog Homey Improvements. She was born and raised in Alaska and dabbles in marketing, Pilates, and interior design.