Spring Risotto with Panko Crusted Salmon

This Spring Risotto with Panko Crusted Salmon is everything I want in a weeknight dinner – comforting, flavorful, and just a little bit elevated. The salmon is brushed with Dijon, seasoned with a smoky-sweet spice blend, and topped with a herby panko crust that bakes to golden perfection. It’s served over a creamy goat cheese risotto with leeks, peas, and lemon. It’s dinner party-worthy, but still simple enough to throw together on a weeknight. Enjoy!

For the Salmon:

• 2 salmon fillets (5–6 oz each)

• Dijon mustard, for brushing (about 1 tbsp total)

• ½ tbsp – 1 tbsp brown sugar, optional (depending on desired sweetness)

• ½ tsp smoked paprika

• ½ tsp Aleppo pepper (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper

• Salt and black pepper, to taste

  
  

For the Panko Topping:

• ¼ cup panko breadcrumbs

• Zest of ½ lemon (optional)

• Salt and black pepper, to taste

• 2 tbsp chopped fresh herbs (parsley, chives, or dill)

• 1–2 tbsp melted butter (or olive oil)

• Optional: 1 garlic clove, finely grated or minced

  
  

For the Risotto:

• 1 tbsp olive oil

• 2–4 tbsp butter (divided)

• Salt and black pepper, to taste

• 2 leeks, white and light green parts only, thinly sliced

• 3 garlic cloves, minced (adjust to taste)

• 1 cup arborio rice

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• 4–6 cups warm vegetable or chicken broth (start with 4 cups and add more as needed)

• 1 cup frozen peas (or to taste)

• ½ cup freshly grated Parmesan cheese

• 2–3 oz soft goat cheese (or to taste)

• Zest of ½ lemon

• Juice of ½ lemon (to taste)

• Optional garnish: fresh herbs, lemon zest, olive oil, Parmesan cheese

Instructions:

1. Preheat oven to 400°F and warm the broth in a saucepan and keep it over low heat.

2. In a small bowl, combine the panko, salt, pepper, lemon zest (if using), herbs, and melted butter. Stir until evenly moistened and set aside.

3. Pat the salmon dry and place it on a parchment-lined baking sheet. Brush the tops with Dijon mustard.

4. In a small bowl, mix together the brown sugar, smoked paprika, Aleppo pepper, garlic powder, onion powder, cayenne, salt, and pepper. Sprinkle evenly over the salmon.

5. Press the panko topping on top of each fillet to form a crust.

6. Bake for 20–25 minutes, or until the salmon is cooked through and the panko is golden brown. Broil for the last 1–2 minutes for extra crispiness, if desired.

7. While the salmon bakes, in a large pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the leeks with a pinch of salt and sauté for 6–8 minutes until soft.

8. Add the garlic and cook for another 30 seconds.

9. Stir in the rice and toast for 1–2 minutes.

10. Deglaze the pan with white wine and let it absorb (1-2 minutes).

11. Add warm broth one ladle at a time, stirring frequently (every ~30 seconds). Keep the broth at a gentle simmer. Let each addition absorb before adding the next. Continue this process until the rice is tender with a slight bite and the texture is creamy — about 20–25 minutes. You may not need all 6 cups of broth, but you might use close to it (4-5 cups) depending on your rice and pan.

12. In the final 5 minutes of cooking, stir in the peas, Parmesan, and goat cheese. Then, add the remaining butter 1 tablespoon at a time, stirring until everything is melted and glossy.

13. Reduce heat to low. Stir in lemon zest, lemon juice, and black pepper. Taste and adjust seasoning as needed.

14. Spoon the risotto into bowls and place the crispy salmon directly on top. Garnish with lemon zest, fresh herbs, a drizzle of olive oil, and more Parmesan if desired. Finish with a squeeze of lemon juice and enjoy immediately!

Serves: 2-3

Prep time: 20 - 25 min

Cook time: 30 min