Panko Crusted Salmon
Total Steps
9
Ingredients
11
Tools Needed
5
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just ma'sIngredients
- 3/4 cup plain panko crumbs
- 2 tablespoons fresh parsley, minced
- 1 lemon lemon zest
- 1 clove garlic, minced
- 2 teaspoons olive oil
- sea salt(optional)
- freshly cracked pepper(optional)
- 4 filets salmon
- 1 tablespoon Dijon mustard
- 1 tablespoon canola oil
- lemon wedges(optional)
Instructions
Step 1
In a bowl, mix the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt, and pepper.
Step 2
Spoon Dijon mustard on top of the salmon fillets and spread evenly.
Step 3
Season the salmon fillets with sea salt and freshly cracked pepper.
Step 4
Press the panko crumb mixture thickly onto the mustard-coated salmon fillets.
Step 5
Heat the canola oil in an iron skillet over high heat.
Step 6
Once the oil is very hot, add the salmon fillets to the skillet. If they have skin, place them skin-side down; otherwise, place them flat side down. Sear for 3-4 minutes without turning, to brown the surface.
Step 7
Transfer the skillet with the salmon to the hot oven and bake for 15-20 minutes, or until an internal temperature of 125-130 degrees F is reached in the thickest part of the salmon.
Step 8
Remove the salmon from the oven, cover with a tin foil tent, and let rest for 5-10 minutes.
Step 9
Serve the salmon hot or at room temperature, garnished with lemon wedges.