Panko-Crusted Salmon
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
38
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Parsley (minced fresh)1 tsp
Lemon Zest (grated)2 tbsps
Olive Oil (good)2 tbsps
Dijon Mustard2 tbsps
Vegetable OilDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees
3
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper
4
Drizzle with the olive oil and stir until the crumbs are evenly coated
5
Set aside
6
Place the salmon fillets, skin side down, on a board
7
Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper
8
Press the panko mixture thickly on top of the mustard on each salmon fillet
9
The mustard will help the panko adhere
10
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan
11
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
12
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned
13
Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes
14
Serve the salmon hot or at room temperature with lemon wedges