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Panko-Crusted Salmon

Panko-Crusted Salmon with Scallions and Roasted Broccolini

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Recipe Details


Inspired by another popular Asian salmon preparation, teriyaki, this umami-packed dish is bursting with sticky, salty, and sweet. We’re swapping in a soy, ginger, and hoisin combo for the teriyaki, creating a lacquered glaze that hugs every bite of roasted salmon. Japanese panko, which is bigger and flakier than your average breadcrumb, creates a delightful layer of crispiness, complemented by a heap of crunchy-tender roasted broccolini.


  • < 600 Calories
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 440
  • Protein 39g
  • Total Carb 24g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    8 ounces
    green beans
  • broccolini
    8 ounces
  • scallion
  • hoisin sauce
    2 packets
    hoisin sauce
  • ground ginger
    1/4 teaspoon
    ground ginger
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper
  • soy sauce
    2 tablespoons
    soy sauce
  • wild Alaskan salmon
    2 fillets
    wild Alaskan salmon
  • panko breadcrumbs
    2 tablespoons
    panko breadcrumbs
  • peanut oil
    1 1/2 tablespoon
    peanut oil
  • sesame seeds
    2 teaspoons
    sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Trim and discard ends of green beans (try lining them up to trim all at once). Trim and discard 1 inch from bottoms of broccolini. Cut lengthwise into 1-inch wide florets with long stems—halve lengthwise through thicker stems as needed. Trim and discard scallion root, halve lengthwise, then thinly slice crosswise. Line a baking sheet with aluminum foil and set aside.

  2. Make Glaze and Season Salmon

    Make Glaze and Season Salmon

    In a medium bowl, whisk together hoisin sauce, ground ginger, crushed red pepper (skip or use half for less heat), scallion, and half of soy sauce to combine. Pat salmon dry with paper towel, add to bowl with glaze, and turn to coat.

  3. Crust Salmon

    Crust Salmon

    Transfer salmon to half of prepared baking sheet, skin-side down. Spoon over any remaining glaze from bowl, then reserve bowl for Step 4. Top fish with panko, pressing to adhere, then drizzle ½ tablespoon canola oil over panko.

  4. Prepare Vegetables

    Prepare Vegetables

    Wipe bowl from glaze clean (don't worry about washing it—this sauce will cook with the vegetables in the oven). Add peanut oil and remaining soy sauce to bowl, season with ½ teaspoon salt and black pepper as desired, and stir to combine. Add broccolini and green beans to other half of baking sheet with salmon, pour soy mixture over vegetables, and toss to coat. Spread in an even layer.

  5. Roast Salmon and Vegetables

    Roast Salmon and Vegetables

    Roast until broccolini is crisp, salmon is cooked through and opaque, and glaze is bubbling, 12-14 minutes. Kitchen time-saver: Catch up on dishes while you wait!

  6. Plate Panko-Crusted Salmon

    Plate Panko-Crusted Salmon

    Divide panko-crusted salmon and roasted vegetables between serving plates, sprinkle sesame seeds over everything, and dig in!

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