Panko Crusted Salmon

 

 

I love Salmon.  I prefer it over every other protein, including steak.  I make it so many ways… in casseroles, broiled, fried, baked…. But this time I decided to keep it simple and delicious.  I love how tender and flaky this is.  I could eat it every day.

 Panko Crusted Salmon

 2/3 cup panko bread crumbs

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

Four 6- to 8-ounce salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving

 

Preheat the oven to 425 degrees. 

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  

 

 

 

 

 

 

 

 

 

 

 

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the vegetable oil over medium-high heat in a large heavy oven proof skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.  

 

 

 

 

 

 

 

 

 

  

 

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.

 

 

 

 

 

 

 

 

 

 

 

 

 Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Serve the salmon hot or at room temperature.

 

 

 

 

 

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