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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Panko-Crusted Salmon Recipe

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This recipe for Panko-Crusted Salmon is from MABRY REUNION 2012 COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6-8) oz salmon fillets, skin on
2/3 cup Panko (Japanese bread crumbs)
2 T minced fresh flat-leaf parsley
1 tsp. grated lemon zest
kosher salt
freshly ground black pepper
2 T good olive oil
2 T Dijon mustard
lemon wedges for serving
Directions:
Directions:
Preheat oven to 425 degrees.

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

Place the salmon fillets, skin side down, in a baking dish that has been sprayed with Pam. Generously brush the top of the fillets with mustard and then sprinkle 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. Bake uncovered until the salmon is almost cooked and the panko is browned, 10-15 minutes. Keep checking, do not overcook salmon or it will be dry! Remove from the oven and cover with aluminum foil and allow to rest for 5-10 min. The salmon will keep cooking on the counter so don't cook all the way. Serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
We eat a lot of salmon, so I am always looking for new ways to cook it. I got this one from The Barefoot Contessa's "How Easy is That?" cookbook. It is super yummy and my kids love it!

 

 

 

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