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Maple-Dijon Panko Salmon
with corn and peach salad

Active: 40 min Total: 40 min
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

Metric
Servings:
4
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

  1. Cheese / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Salmon - Divide fish into 4 servings. Rinse and dry. Season with some salt and pepper.
  5. 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

  1. Heat oven to 425F / 218C degrees.
  2. Line a sheet pan with foil and brush with some cooking oil. Add salmon. Spoon crust over fish.
  3. Bake fish until it flakes easily with a fork, 12 to 16 minutes (depending on thickness).
  4. 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.
  5. Serve salmon with salad on the side. Enjoy!

Prep

  1. 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)
  2. 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)
  3. 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)
  4. Salmon - Divide fish into 4 servings. Rinse and dry. Season with some salt and pepper.
  5. 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

  1. Heat air fryer to 350F / 190C degrees.
  2. Transfer salmon to the basket of the air fryer. Cook for 5 minutes to get it started cooking.
  3. 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).
  4. 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.
  5. Serve salmon with salad on the side. Enjoy!

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