Panko-Crusted Salmon
Ingredients
2⁄3 cup panko
2 tablespoons fresh parsley, minced
1 teaspoon lemon zest
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
4 tablespoons olive oil
4 (6 ounces each) salmon fillets
2 tablespoons Dijon mustard
Instructions
1. Heat oven to 425*F.
2. Combine panko, parsley, lemon zest, salt, pepper, and 2 tablespoons olive oil in shallow container. Toss with fork to combine.
3. Place salmon skin-side down on cutting board. Brush each piece with mustard then season with salt and pepper. Press panko mixture thickly on top of each salmon piece.
4. Heat remaining oil in large ovensafe skillet over medium-high heat. When oil is hot, add salmon, skin-side down, and sear 3 to 4 minutes without turning. Transfer pan to oven and bake for 5 to 7 minutes until salmon is almost cooked through and panko has browned nicely. Remove from oven, cover skillet with foil, and rest 5 to 10 minutes before serving.
Comments
This recipe is from Annie’s Eats but I’ve seen it on numerous sites in the past few weeks, it must be pretty popular at the moment! And I can understand why since it was delicious. The panko coating was lovely and lemony and the salmon was nice and moist. I believe this recipe would work well with other types of fish too, tilapia comes immediately to mind!
Shown here with Crispy Parmesan Asparagus Sticks.
Internet - Annie’s Eats