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 olive oil
4 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 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 with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet.
- Heat the vegetable oil over medium-high heat in a 12″ cast iron skillet or other ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 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 with lemon wedges.
The kids still don’t love fish, but they’re slowly warming up to it. The Partner in Crime and I both enjoyed this.