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Sweet Chili Panko-crusted Salmon-feature-slice on a plate with slaw

Sweet Chili Panko-crusted Salmon

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 2 servings 1x


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
  • 1/2 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
  • 1/4 tsp each onion powder, garlic powder, paprika
  • 1 tsp lemongrass
  • 2 tsp sweet chili sauce
  • a teaspoon of melted butter


  • 1 cup shredded cabbage
  • 1/8 cup chopped purple onion
  • 2 small carrots, slivered
  • 1/2 celery stalk, slivered
  • 3 fresh basil leaves, chopped


  • 2 Tbsp mayo
  • 1 tsp mustard
  • 1/2 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



  1. Pat salmon dry with a paper towel,  and season both sides with salt, pepper, onion and garlic powder, paprika. Leave skin on salmon.
  2. Spread mayo over all sides and rub in. Place on a plate and set into the fridge.

Panko crust:

  1. In a bowl toss in panko crumbs, Italian breadcrumbs, all the seasonings, blend well until well incorporated.
  2. Next add the lemongrass, once again blending so the lemongrass is well distributed.
  3. 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:

  1. Pre-heat oven to 395 degrees Fahrenheit.
  2. Take salmon out of the fridge, place them on a parchment-lined baking sheet skin side down.
  3. 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.
  4. 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.
  5. Take out of the oven and let rest for a few minutes.


  1. 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.


  1. In another small bowl, whisk all the ingredients for the dressing. Pour over slaw mixture and toss until well incorporated.


  1. Place panko-crusted salmon on a plate and place a portion of the slaw beside it.
  2. 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,

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