Coated in an Asian inspired sweet and sticky sauce and sprinkled with crispy panko breadcrumbs, this 20 minute salmon is delicious and perfect for weeknights. The salmon can be oven baked or cooked in the air fryer.
Salmon is our favourite fish not only because it’s so tasty, but because it’s super nutritious also. I make the effort to ensure we have it on the regular and this particular recipe I have been making for years and we just never get bored with it.
If you have a weaning baby or toddler you might be worried about the sugar in this salmon recipe, see how I recommend you tweak it to be suitable to share with them here >
To use up any panko breadcrumb leftovers, you can make my Easy Salmon Burgers, see the recipe here >
Prep Ahead
You can totally mix up the sauce in advance! It will keep in the fridge, in an air-tight container for up to 7 days.
Kids Cook Too
This recipe is great one for getting younger children cooking. They can help make the sauce, coat the salmon with it and sprinkle over the Panko breadcrumbs.
My Sticky Panko Salmon Pairs Perfectly With…
- My Egg Fried Rice with Peas, grab the recipe >
- White rice, recipe here, and steamed or stir-fried veggies like baby corn and broccoli
- Rice and an Asian style salad
- Noodle and vegetable stir-fry
- Rice and diced avocado with spring onions tossed in lime juice
Feed a Crowd
This sauce recipe could stretch to 5 fillets, but if you need it to coat more than that you should double or even triple the ingredients quantities.
Storing My Sticky Panko Salmon
You can store leftovers of the salmon in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze the leftover fillets, just defrost for 24 hours in the fridge and reheat until steaming hot all the way through.
For more on safe food storage and reheating read here >
Diet Details
My Sticky Panko Salmon is diary, egg and nut-free. You can make it gluten-free by leaving off the Panko crumb.
Adapting My Sticky Panko Salmon For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Sticky Panko Salmon recipe for sharing with a weaning baby, toddler or a fussy eater, to help make it easier for you to eat together as a family.
If you are eating with young children and even a baby, there are a few things I recommend to make this meal a little healthier. Opt for a no added sugar and reduced salt ketchup. You can also go for a reduced sugar sweet chilli sauce and use a reduced-salt soy.
Keeping Picky Eaters Happy
The sweetness of this salmon, plus the crispiness should be enough to appease the fussiest of eaters.
See more from me on fussy eaters here >
Making My Sticky Panko Salmon Suitable for Baby Weaning
If you have a weaning baby, we are going to treat their salmon fillet a little differently. Using a silicone brush, just give the fillet a light brush of the sauce, just to colour it. And instead of using honey, use agave nectar or brown sugar. Babies under 12 months, shouldn’t be given honey as it can cause botulism. You’ll be able to find agave nectar in your local supermarket, usually nearby the honey section.
You can also switch to low-salt soy and reduced sugar sweet chilli sauce (and don’t worry about this making it too spicy, you’ll barely be able to tell it’s there). Lightly brush their fillet with the sauce and leave off the panko topping if you like. As an alternative, serve their salmon plain. Bake their fillet on a separate tray and simply top with a small knob of unsalted butter.
How to Serve to Babies & Toddlers
BABY-LED WEANING
Either serve finger-size strips of salmon fillet or flake it up with a fork. You can mix it in with rice or noodles to make it more scoop-able.
SPOON FED-WEANING
6 months
Add some salmon fillet to your stick blender pot or food chopper (if you have that one that purées) along with a little rice or noodles and whizz into a purée. Add a little warm boiled water to loosen as needed.
7-9 months
Add some salmon and a little rice or noodles to your food chopper. Using short sharp pulses, to finely chop, checking and adding a little warm no or low-salt fish or chicken stock, or warm boiled water to loosen as you go.
10-12 months
Add just the salmon or salmon and some noodles to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should be lumpy but with no big chunks. Once the consistency is right, empty it into their bowl. If serving with rice instead of noodles, add that in now and stir through. If it needs loosening, add a little warm no or low-salt fish or chicken stock.
Toddlers
Flake the salmon fillet using a fork. Serve alongside rice or well chopped-through noodles.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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Sticky Panko Salmon
Equipment
- Scales / cups
- Medium-small mixing bowl + mini wire hand whisk
- Baking tray / sheet + baking paper or foil
- Table teaspoon
- Turner
Ingredients
- 4 salmon fillets
- 2 tablespoons ketchup can use a no added sugar reduced salt one
- 2 tablespoons honey / agave nectar or soft brown sugar
- 1 tablespoon mild sweet chilli sauce can use reduced sugar one
- 1 ½ tablespoons soy sauce or reduced-salt soy
- 30 g panko breadcrumbs
- Flavourless spray oil like sunflower
Instructions
- Preheat the oven to 200ºc/180ºc fan/390ºf/gas 6. Line a baking tray with foil or baking paper.
- Mix the ketchup, honey, sweet chill sauce and soy sauce together well in a bowl using a mini wire hand whisk. Add the salmon fillets to the tray skin side down. Fully coat the salmon with layers of the sauce using a spoon and spreading it along the sides of the fillets with the back of the spoon or a silicone brush. If you have time, leave for 30 minutes to marinade at room temperature.
- Sprinkle each fillet with the panko breadcrumbs evenly using a teaspoon or your fingers. Spray the fillets with the oil, around 2-3 sprays each one.
- Transfer to the oven and bake for 12 minutes, or until salmon is cooked through, being careful not to over cook.
- When done, lift the fillets off the tray carefully using a turner. If you used foil, the skin should have stuck to it so you should be able to use a turner to slide in-between the salmon and the skin, leaving the skin behind.
TO AIR FRY
- Carefully lay the fillets into your air fryer basket in an even layer. Cook at 200ºc / 400ºf for 9-10 mins or till cooked through.
Baby & Toddler
BABY-LED WEANING
Either serve finger-size strips of salmon fillet or flake it up with the a fork. You can mix it in with rice or noodles to make it more scoop-able.SPOON FED-WEANING
6 MONTHS Add some salmon to your stick blender pot or food chopper (if you have that one that purées) along with a little rice or noodles and whizz into a purée. Add a little warm boiled water to loosen as needed. 7-9 MONTHS Add some salmon and a little rice or noodles to your food chopper. Using short sharp pulses, to finely chop, checking and adding a little warm no or low-salt fish or chicken stock, or warm boiled water to loosen as you go. 10-12 MONTHS Add the salmon or salmon and some noodles to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should lumpy but with no big chunks. Once the consistency is right, empty it into their bowl. If serving with rice not noodles, add that it now and stir through. If it needs loosening, add a little warm no or low-salt fish or chicken stock. TODDLERS Flake the salmon fillet using forks. Serve alongside rice or well chopped-through noodles.STORAGE
Nutrition
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