Salmon, Panko Crusted

By pcoates

Ingredients

• 2/3 cup panko
• 2 Tbsp. minced parsley
• 1 tsp. grated lemon zest
• Kosher salt and coursley ground black pepper
• 2 Tbs. olive oil
• 4 (6-8 oz.) salmon filet
• 2 Tbsp. Dijon mustard
• 2 Tbsp. vegetable oil
• Lemon wedges

Preparation

Step 1

1. Preheat oven to 425 degrees
2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp. pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside
3. Place the salmon fillets on a board. Generously brush the top with mustard & then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet. The mustard will help the panko to adhere.
4. Heat the vegetable oil over medium-high heat in a cast iron skillet for ovenproof pan. When oil is hot add the salmon and sear for 3 to 4 minutes without turning to brown.
5. Tranfer the pan to the oven for 5 to 7 minutes until the salmon is almost cooked and the panko browned. Remove from oven, cover with foil and allow to rest for 5 to 10 min. Serve with lemon wedges.