Panko Crusted Salmon Sheet Pan Dinner

Name: Panko Crusted Salmon Sheet Pan Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs salmon fillet; 1/2 cup ranch dressing; 1/2 cup parmesan cheese, shredded; 1/2 cup panko breadcrumbs; 1 tsp paprika; 1 tsp lemon pepper seasoning; 1/2 tsp salt; black pepper, to taste; 1 lb asparagus, trimmed; 2 tbsp olive oil; 1 tsp garlic powder; salt, to taste (for asparagus); 2 tbsp Dijon mustard

This panko-crusted salmon sheet pan dinner combines a large salmon fillet topped with a creamy ranch and parmesan mixture, finished with a seasoned panko crust, and baked alongside fresh asparagus for a complete meal in one pan.

🌍American 🏷️Panko crusted salmon 🏷️Salmon 🏷️Sheet pan dinner 🏷️Asparagus Easy recipe

🏷️

🏷️Weeknight dinner

-0:00

passme.thesaltonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by passme.thesalt

-0:00

passme.thesaltonTikTok

Ingredients

2 lbs salmon fillet
1/2 cup ranch dressing
1/2 cup parmesan cheese, shredded
1/2 cup panko breadcrumbs
1 tsp paprika
1 tsp lemon pepper seasoning
1/2 tsp salt
black pepper, to taste
1 lb asparagus, trimmed
2 tbsp olive oil
1 tsp garlic powder
salt, to taste (for asparagus)
2 tbsp Dijon mustardoptional

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Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2
Place the salmon fillet, skin-side down, on the prepared baking sheet.
3
In a small bowl, combine the ranch dressing and shredded parmesan cheese.
4
In a separate small bowl, mix together the panko breadcrumbs, paprika, lemon pepper seasoning, salt, and black pepper.
5
Spread the ranch and parmesan mixture evenly over the top of the salmon fillet.
6
Sprinkle the seasoned panko mixture evenly over the ranch layer, covering the salmon completely.
7
Arrange the asparagus spears in a single layer around the salmon on the baking sheet.
8
Drizzle the asparagus with olive oil and season with garlic powder and salt.
9
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the panko topping is golden brown.
10
Remove from the oven and serve immediately.

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Tips & Notes

Pro tips

Pat the salmon dry before topping with the ranch mixture—excess moisture prevents the panko from crisping properly.
Spread the panko topping evenly and press gently so it adheres during baking; don't skip the seasoning in the breadcrumb mixture.
Toss asparagus with olive oil and season separately from the salmon to prevent sogginess; arrange around the fillet so both cook evenly.
Check salmon doneness at the thickest part with a fork or thermometer (145°F internal temp)—overbaking dries it out.

Substitutions

Ranch dressing → Greek yogurt mixed with dried dill, garlic powder, and lemon juice (maintains creaminess and binding)
Panko breadcrumbs → regular breadcrumbs (slightly less crispy but still effective)
Parmesan cheese → pecorino romano (sharper, more assertive flavor)
Asparagus → fresh green beans or broccoli florets (adjust roasting time slightly)

Storage & make-ahead

Store leftover salmon and asparagus in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven for 5–7 minutes to preserve moisture and crispness.

Equipment

sheet pan · instant-read thermometer

Common Questions

How do you know when panko-crusted salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F at the thickest part, typically 12–15 minutes at 400°F depending on fillet thickness.

Can you make this sheet pan salmon ahead of time?

Assemble the salmon and asparagus on the sheet pan up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 2–3 minutes to baking time if baking from cold.