Gingery Panko-Crusted Salmon

Chef Daniel Martinez uses Japanese panko breadcrumbs to create a gingery crust for this luscious salmon served with a side of eggplant.

Gingery Panko-Crusted Salmon with Asian Vegetables
Photo: © Kirsten Strecker
Active Time:
45 mins
Total Time:
1 hr


  • 3 tablespoons unsalted butter

  • 1 small shallot, very finely chopped

  • 1 garlic clove, very finely chopped

  • 1 tablespoon plus 2 teaspoons minced fresh ginger (from a 1 1/2-inch piece)

  • 1/2 cup panko

  • Kosher salt and freshly ground black pepper

  • 5 tablespoons extra-virgin olive oil

  • 1 medium eggplant (1 1/4 pounds), cut into 1/2-inch dice

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon Dijon mustard

  • Four 6-ounce salmon fillets, with skin

  • 3/4 pound shiitake mushrooms, stems discarded, caps thinly sliced

  • 1 scallion, thinly sliced

  • 2 tablespoons unseasoned rice vinegar

  • 1 tablespoon chopped basil

  • 2 teaspoons chopped mint

  • 1/4 cup tamari (see Note) or low-sodium soy sauce

  • 1 tablespoon honey


  1. Preheat the oven to 400°F. Melt butter in a medium skillet over moderate heat. Add shallot, garlic and 1 tablespoon of the minced ginger and cook until shallot is translucent, about 4 minutes. Add panko and stir to coat evenly. Cook, stirring frequently, until panko is lightly toasted, about 3 minutes. Season topping lightly with salt and black pepper.

  2. In a large skillet over moderately high heat, heat 3 tablespoons of the olive oil until shimmering. Add diced eggplant and cook until lightly browned, about 5 minutes. Reduce heat to moderate, cover and cook until softened, about 5 minutes longer. Transfer eggplant to a small bowl.

  3. In a shallow bowl, whisk lime juice with mustard. Add salmon fillets and turn to coat. Set salmon on a parchment paper–lined baking sheet and season with salt and pepper. Pack panko mixture on top of each salmon fillet and roast for 12 minutes, or until just cooked through.

  4. Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet. Add shiitake mushroom caps and cook over moderately high heat, stirring occasionally, until tender, about 3 minutes. Reduce heat to moderate. Add scallion and the remaining 2 teaspoons of minced ginger and cook for 1 minute. Return softened eggplant to skillet and season vegetables with salt and pepper. Add rice vinegar and cook until reduced by half, about 1 minute. Remove from heat and stir in chopped basil and mint.

  5. In a small saucepan, simmer tamari over moderate heat until reduced by half, about 2 minutes. Stir in honey. Mound vegetables in the center of each plate. Top with salmon fillets, drizzle with tamari sauce and serve.

Make Ahead

The vegetables can be prepared early in the day. Add the basil and mint just before serving.


Tamari, a soy sauce made without wheat, has a mellower, fuller-bodied flavor than regular soy sauce, and complements fish well; low-sodium soy sauce is a fine substitute.

Suggested Pairing

A medium-bodied Willamette Valley Pinot Gris will bring out the ginger notes in this dish.

Related Articles