Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (39)
Gluten-free (4)
Paleo (4)
Vegetarian (5)

29 reviews

This was delicious! The halloumi was such a great substitute. I love how summery it is. Peaches and corn! I wish I had subbed in tomatoes too.

By: Caitlin
Posted: Sep 20, 2020
Diet: Vegetarian
0 Helpful

The salmon topping is delicious!!!

By: Laura
Posted: Sep 16, 2020
Diet: Original
0 Helpful

Very quick to make. I halved the dijon and doubled the maple syrup to make it more tasty for the kids. They loved the salmon on rice with a little mayo mixed in. Didn't make this specific salad this time around.

By: Kristine
Posted: Sep 15, 2020
Diet: Original
0 Helpful

Made both versions! Salmon and Halloumi. Made with panko but likely just as good with almond meal. Will try next time

By: Markell
Posted: Sep 14, 2020
Diet: Vegetarian
0 Helpful

This was super delicious and will definitely make this again. Loved the salmon crust and the salad Was super tasty. We forgot to put the cheese in and didn’t miss it!

By: Laura
Posted: Sep 12, 2020
Diet: Original
0 Helpful

This was so good! Salads don't love the salads but I would make this one on its own! Salmon was also very delicious. Toddler loved it all deconstructed as well!! Will make again

By: Ila
Posted: Sep 12, 2020
Diet: Original
0 Helpful