Panko Crusted Salmon

By Texaschef11

Ingredients

• 2/3 cup panko breadcrumbs
• 2 tablespoons minced fresh parsley
• grated zest of 1 lemon
• 2 tablespoons extra virgin olive oil
• 4 (6-8 oz) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• 1 tablespoon canola (or vegetable) oil
• lemon wedges, for serving

Preparation

Step 1

Preheat oven to 425 F.

Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.

With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets. Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

Heat the canola oil in a large ovenproof skillet over medium-high heat. Add the salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin. Transfer the skillet to the oven and bake for about 5-7 minutes, or until the salmon is just about cooked through, and the panko mixture has browned. Remove the skillet from the oven, cover loosely with aluminum foil and let rest for 5-10 minutes. Serve with the lemon wedges.