Maple-Dijon Panko Salmon
with corn and peach salad
This Cook Smarts salmon recipe is always a community favorite and we love changing up the sides to match the season. This summery version of the meal was previously featured in 2015.
Proteins
Cuisines
Ingredients
Maple-Dijon Panko Salmon:
- Cilantro leaves - 1 Tbsp
- Butter - 3 Tbsp
- Mustard, Dijon - 2 1/2 Tbsp
- Maple syrup - 1 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Salmon - 1 lb
- Foil - for baking (used only if cooking in the oven)
Salad with Peaches and Corn:
- Cheese, white cheddar - 2 oz , small cubes
- Corn kernels, fresh or frozen - 1 cup (~½ cup per ear of corn)
- Peaches - 2 , sliced
- Mixed greens - 5 oz (sub baby spinach)
- Shallot vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
- Almonds, sliced or slivered - 1/4 cup
Tangy Shallot Vinaigrette:
- Shallots - 1 clove , diced
- Vinegar, apple cider - 2 tsp
- Vinegar, red wine - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 1/2 Tbsp
Choose Cooking Method
Prep
- Cheese / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
- Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
- Salmon - Divide fish into 4 servings. Rinse and dry. Season with some salt and pepper.
- Corn / Peaches - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Slice peaches.
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Make
- Heat oven to 425F / 218C degrees.
- Line a sheet pan with foil and brush with some cooking oil. Add salmon. Spoon crust over fish.
- Bake fish until it flakes easily with a fork, 12 to 16 minutes (depending on thickness).
- When fish is nearly finished cooking, toss mixed greens with cheese, peaches, and corn kernels. Toss with vinaigrette until dressed to your liking. Top with almonds.
- Serve salmon with salad on the side. Enjoy!
Prep
- Cheese / Shallots - (If prepping right before cooking, get air fryer heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
- Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
- Salmon - Divide fish into 4 servings. Rinse and dry. Season with some salt and pepper.
- Corn / Peaches - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Slice peaches.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat air fryer to 350F / 190C degrees.
- Transfer salmon to the basket of the air fryer. Cook for 5 minutes to get it started cooking.
- After 5 minutes (and working carefully because the basket of the air fryer will be hot), spoon crust over top of the salmon. Continue cooking until salmon flakes easily with a fork, 4 to 10 minutes more (depending on thickness).
- When fish is nearly finished cooking, toss mixed greens with cheese, peaches, and corn kernels. Toss with vinaigrette until dressed to your liking. Top with almonds.
- Serve salmon with salad on the side. Enjoy!
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