365 Recipes: Panko-Crusted Salmon

The Ingredients:

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

The Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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 Verdict:

The kids still don’t love fish, but they’re slowly warming up to it. The Partner in Crime and I both enjoyed this.

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