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Asian Chicken with Panko and Lime

A simple asian marinade flavors this easy roasted salmon recipe that topped with a crunchy panko topping!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories:

Ingredients

  • 1 ½ lbs. salmon filet skinned with pin bones removed, cut into 4 - 6 oz. pieces
  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. unseasoned rice wine vinegar
  • 2 tsp. sesame oil
  • 2 Tbsp. canola or vegetable oil
  • ½ cup panko crumbs
  • 2 garlic cloves minced
  • 2 tsp. minced fresh ginger
  • zest of 1 lime
  • 2 green onions sliced

Instructions

  • Pre heat the oven to 400.
  • Line a rimmed baking sheet with foil.
  • In a small bowl combine the soy sauce, rice wine vinegar and sesame oil. Stir to combine.
  • Place the salmon on the foil. Pour the soy sauce mixture over the salmon.
  • Let the salmon marinate for 10 - 15 minutes.
  • Place the salmon in the oven and roast for 10 -12 minutes until the salmon is cooked through - salmon should be slightly opaque in the center.
  • While the salmon is cooking, heat the canola or vegetable oil over medium heat. Add the garlic and the ginger and saute for 2 minutes until the garlic and ginger are softened but not browned. Add the panko crumbs and cook, stirring constantly, until the panko crumbs are deep golden brown. Remove pan from the heat.
  • Just before serving, stir in the lime zest. Top each piece of salmon with an even layer of the panko crumb mixture. Garnish with sliced green onions. Serve.