Panko Salmon Recipe

Rinse the brown rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove surface starch.

Combine rinsed rice, 3 cups water (or broth), 1/2 tsp salt and 1 tsp butter or oil in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 40–45 minutes, until water is absorbed and rice is tender. Do not lift the lid during cooking.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

In a medium bowl combine 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1 tsp wasabi paste, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1 tsp honey. Whisk until smooth and taste; adjust wasabi for desired heat.

Add shredded cabbage (2 cups), shredded/julienned carrot, sliced cucumber and sliced green onions to the bowl with dressing. Toss thoroughly to coat all vegetables.

Season slaw with 1/4 tsp salt and 1/4 tsp black pepper. Chill in the refrigerator for at least 10 minutes to let flavors meld while you prepare the salmon. Stir again before serving.

Prep fillets

Pat salmon fillets dry with paper towels. If thick (over 1 inch), score very lightly or let come to room temperature for 10–15 minutes for even cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper (adjust if fillets have skin — season skin side as well).

Set up dredging station

Place 1 tbsp flour on a shallow plate. Beat 2 eggs in a shallow bowl until combined. In another shallow bowl combine 1 cup panko, 1 tsp garlic powder and 1 tsp grated lemon zest; mix to combine.

Lightly dredge each fillet in flour, shaking off excess. Dip into beaten eggs, then press into the panko mixture, coating evenly and pressing gently so the breadcrumbs adhere. Set coated fillets on a plate and let rest 5 minutes for the crust to set.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 3 tbsp neutral oil and 1 tbsp butter (optional) and heat until shimmering but not smoking.

Place fillets in the skillet crust-side down. Cook without moving for 3–4 minutes, until the panko is deep golden brown. If fillets are thick, reduce heat to medium and continue cooking; gently flip and cook the other side 2–4 minutes more until salmon reaches an internal temperature of 125–130°F for medium-rare to medium, or cook longer to desired doneness.

If skin is on and you prefer it crisp, start skin-side down and follow the same timing, then finish on the crusted side briefly. Transfer cooked fillets to a wire rack or plate lined with paper towels to rest 2–3 minutes.

Taste and adjust seasoning with a small sprinkle of salt and a grind of black pepper if desired. Squeeze a little lemon over each fillet before serving.

Divide warm brown rice among 4 plates (about 1/2 – 3/4 cup cooked rice per plate depending on appetite).

Top each rice bed with a generous scoop (about 1/2 cup) of cusabi slaw, spreading slightly to create a bed for the salmon.

Place one panko-crusted salmon fillet on top of each slaw-topped rice mound.

Garnish with toasted sesame seeds, a few cilantro sprigs or microgreens, and serve with a lemon wedge alongside.