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This salmon dish can be on the table in under 30 minutes and it has great flavour. Use regular Dijon mustard and change it up once in a while by using Honey Dijon.
Panko Crusted Salmon
Ingredients
4 Salmon Fillets
2/3 cup Panko
2 Tbsp. parsley, finely chopped
1 tsp. lemon zest
1/2 tsp. Kosher salt
1/2 tsp black pepper
2 tbsp Lemon Extra Virgin Olive Oil
2 Tbsp. Dijon mustard (or try honey Dijon)
1 Tbsp. vegetable or canola oil, for browning fillets
Lemon wedges, for serving
Method
Preheat the oven to 425° F.
Combine the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Add the 2 Tbsp. olive oil and stir until crumbs are evenly coated with oil. Set aside.
Place the salmon fillets skin side down, on a board. Brush the top of the fillets with mustard. Sprinkle with salt and pepper. Top with the panko mixture, pressing it down lightly so that it adheres to the mustard.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Take the pan off the stove and transfer to the 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 hot or at room temperature with lemon wedges.
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Adapted from Ina Garten's "How Easy is That?"
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