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Panko Salmon Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2/3 C Panko bread crumbs
2 Tbsp Chopped Parsely
1 lemon (2 tsp zest, wedges for garnish)
4: 6-8 oz filets salmon
3 Tbsp Dijon mustard
Kosher Salt
Fresh Ground Pepper
Olive Oil
Directions:
Directions:
Preheat the oven to 425 degrees.

In a small bowl, combine the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 Tablespoons of the olive oil. Stir until the crumbs are evenly coated, and set aside.

Place the salmon fillets skin-side down on a board. Brush the tops with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each fillet.

Heat 1 Tablespoon of olive oil in an ovenproof skillet over medium-high heat. Wait for the oil to be very hot, then gently add the salmon fillets, skin-side down, and sear for 3-4 minutes, without turning.

Transfer the pan to the oven for 5 to 7 minutes, until the salmon is almost cooked through, and the panko has browned. You may need to turn on the broiler for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 to 10 minutes. Serve with lemon wedges
Number Of Servings:
Number Of Servings:
4

 

 

 

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