Sweet Chili Panko-crusted Salmon. Taking salmon to the next level with a wonderful flavorful crust that when you break through reveals the most tender, flaky, moist layers of salmon! Don't think you are having enough fish in your diet? No worries, you are not alone in that feeling. However, I think I have a solution. How about this dish? Easy, tasty, and healthy too!
Song of the day: "I Won't Back Down" by Tom Petty.
Sweet Chili Panko-crusted Salmon. Are you unsure of how to prepare the salmon you purchased? Tired of the normal way of cooking your fish or just fearful of how much to cook it and keep it flaky and tender? Today I am going to show you a recipe that does exactly that and I am sure as peanut butter and jam that you are going to love it! That is if you are a salmon lover. Or not?
Cooking fish is a daunting task! That feeling or thought of undercooking it or overcooking it always lingers with many of us. However, you are in luck, as today I am hoping to help you dissipate those thoughts and feelings with this wonderful Sweet Chili Panko-crusted Salmon.
Fear is a funny thing, it seems to keep us away from some pretty amazing things in life, however, fear also protects us when in a situation that is not in our best interest! The key is to know the difference between the two and which one to walk through and which one to take note of.
It seems a bit much talking about fear and cooking, but I think many can relate to being terrified to make a certain dish for fear of failure. I remember a time when fear saved my life, a feeling deep inside of me telling me to get out of that situation and so I did, thankfully because it could have turned out horribly.
On the other side of things, I was offered a job years ago, and when it was offered I had the most fearful feeling. I talked myself rationally through the fear and took the job which turned out to change my life considerably. All in all, I am grateful for both situations as I was taught to listen inside myself and see what is truly real.
Okay, let's cut to what I really want to say. When we prepare food for people we care about and truly we don't want to fail them. The true fear is failure! Wow, that is a lot of pressure, don't you agree? Well, today we are going to leave all of that on the roadside and dive right into making this Sweet Chili Panko-crusted Salmon. So let's get cooking!
Let's talk salmon
Of the popular ones, most of you probably know Sockeye, Chinook, or Atlantic. I would say the Sockeye is the strongest in flavor, and Chinook coming up second. Atlantic is the mild one. Truly, it is the one I like the most, however, it all depends on how I am preparing it. Today Atlantic has won as I want a more subtle flavor to balance with the sweet/spicy nature of the crust.
When I came up with this recipe, I was really just winging it, relying on my passion for Asian cuisine to guide me through it. The thought of sweet chili sauce combined with the salmon really intrigued me, then my creative brain took over, and hence, how I came to discover making the panko crust flavored with sweet chili sauce. I am not going to tell you all I put into the crust just yet, that will be in the recipe.
What to do first
For me, and this is really a personal thing, I like to season the fish before doing anything else to it. This ensures me that it will have flavor. Not too much and not too little, so I use the sprinkle formula. I take a pinch of salt and sprinkle it evenly over the surface, and I do the same with garlic and onion powder, more so, adding in paprika and black pepper for good measure!
This is where we seal the deal and I coat that lovely crimson-colored fish with an olive oil mayo, which has such a beautiful richness to it and also will transfer some nice moisture to the fish in the cooking process.
Mixing up the crust
I let that salmon sit for a bit as I mix up the panko crust ingredients. Everything in a bowl with some highlights of sweet chili sauce, lemongrass, melted butter, furthermore some Italian seasoned breadcrumbs for added flavor and finer texture. Something to fill the gaps in between the coarse panko.
Topping the salmon
Finally, time to get that salmon all crusted up. I place the salmon skin side down Then I sparingly cover the fish with the panko mixture. I pat it on top and the sides to make sure the salmon is beautifully coated and I take most of the loose excess panko away from the pan. While all of this was going on, I made sure to preheat the oven to 395 degrees Fahrenheit. Into the oven it goes to bake for around 10 minutes. We want our fish to be 145 degrees Fahrenheit in the middle. This tells us the fish is perfectly cooked.
While the salmon is baking I wanted to give you some helpful tips:
- When cutting up your fish make sure to divide it so you have a pretty equal thickness throughout! More so, this will give you the best even cooking results.
- Invest in a cooking thermometer. It takes time to develop that touch to know where your fish is at in temperature. A thermometer gives you an easy indication and helps you achieve wonderful temperature results.
- Cook your fish skin side down. This will help to keep the moisture in and also give you added flavor and texture.
Wow! What a crust!
Take a look at that crust, crispy, golden brown, and it smells wonderful. The aroma of the sweet chili and lemongrass nice and subtle and I am so excited to cut into this salmon!
A perfect partner!
When I have something like this crusted salmon, I always want to pair it with an element of freshness and texture. What better way to achieve that than with a slaw. Crispy, creamy, tangy, I can't think of anything better to accompany the Sweet Chili Panko-crusted Salmon.
Don't you just love when your fork breaks into a fish like this and you hear the crispness of the coating? Even better, when it keeps going through to reveal a wonderfully moist flaky fish inside. The aroma has my mouth watering and I have to just take a bite.
Mmmmmmmmm, what a texture in that panko mix, buttery, sweet and spicy with that hint of lemongrass that just heightens the taste buds! The salmon is so flaky and moist, my tongue feels that juice coming from those lovely folds of fish, and its flavor stupendous! I can't forget the slaw: the carrots, cabbage, purple onion all united with sesame spiced dressing offering an end result of luxury to lusciousness! This is a wonderful meal for the week. Give it a try and let us know how you made out! We would love to hear from you, after all, we want to get everyone cooking!
Sweet Chili Panko-crusted Salmon. Lovely crispy, sweet, spicy topping meets wonderfully moist tender flaky salmon in a partnership that delivers from all foodie perspectives.
- 400 g Atlantic salmon, divided into two
- ½ tsp each onion powder, garlic powder, and paprika
- 2 pinches of salt and freshly cracked black pepper
- 1 heaping Tbsp olive oil mayo
For the crust
- 4 Tbsp Italian breadcrumbs
- 6 Tbsp Panko
- ¼ tsp each onion powder, garlic powder, paprika
- 1 tsp lemongrass
- 2 tsp sweet chili sauce
- a teaspoon of melted butter
- 1 cup shredded cabbage
- ⅛ cup chopped purple onion
- 2 small carrots, slivered
- ½ celery stalk, slivered
- 3 fresh basil leaves, chopped
- 2 Tbsp mayo
- 1 tsp mustard
- ½ tsp sriracha sauce
- 1 tsp sweet chili sauce
- a squeeze of lemon juice
- 1 tsp sesame oil
- pinch of salt and white pepper
- 1 tsp maple syrup
- Pat salmon dry with a paper towel, and season both sides with salt, pepper, onion and garlic powder, paprika. Leave skin on salmon.
- Spread mayo over all sides and rub in. Place on a plate and set into the fridge.
- In a bowl toss in panko crumbs, Italian breadcrumbs, all the seasonings, blend well until well incorporated.
- Next add the lemongrass, once again blending so the lemongrass is well distributed.
- Lastly, add the sweet chili sauce and melted butter, and finally the last mix until it is somewhat moist and mixed well.
Coating the salmon:
- Pre-heat oven to 395 degrees Fahrenheit.
- Take salmon out of the fridge, place them on a parchment-lined baking sheet skin side down.
- Sprinkle panko crumb mixture over the fish and pat down to ensure the coating is sticking to the salmon. Also, pat the sides so they also get coated with the crumb mixture.
- Place in the middle rack of the oven and bake for 10-13 minutes. At this point check temperature in the middle of the salmon pieces. Should read 145 degrees Fahrenheit. If it has not read that temp, leave it in the oven and check frequently until the temperature is achieved. Do not overcook.
- Take out of the oven and let rest for a few minutes.
- While salmon is in the oven, in a large bowl toss in all ingredients for the slaw: cabbage, onions, carrots, celery, basil. Blend well until thoroughly mixed.
- In another small bowl, whisk all the ingredients for the dressing. Pour over slaw mixture and toss until well incorporated.
- Place panko-crusted salmon on a plate and place a portion of the slaw beside it.
- Ready to serve.
When portioning the piece of salmon make sure to cut it so you have an even thickness throughout.
You can use the small ends and cut them up to make wonderful maple salmon candied tidbits.
Leave the skin on, this ensures your fish will hold together and also add moisture and flavor to fish while baking.
You can also use olive oil instead of melted butter in the panko mixture.
- Category: Main, Fish
- Method: Baking
- Cuisine: Fusion
Keywords: salmon, sweet chili sauce, lemon grass, fusion cuisine, oven baked, panko crumbs, olive oil mayo, Italian style bread crumbs,