Panko Crusted Salmon

Brookelynne26's Note:

From Ina Garten's How Easy Is That

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2/3 cup panko, bread crumbs
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• kosher salt and fresh black pepper
• 2 tablespoons olive oil
• 4 (6 -8 ounce) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• lemon wedge, for serving

Directions:

1. Preheat oven to 425 degrees.
2. In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
3. Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
4. Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
5. Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.

Reviews

[Sydney Mike]

Absolutely great tasting salmon, & your recipe is very easy to prepare! The only thing I changed was to use lemon pepper instead of the usual S&P! Thanks for sharing this great recipe! [Made & reviewed in I Recommend recipe tag game]

[CaliforniaJan]

I also found this recipe on the Food Network while looking for healthy recipes to make in my new cast iron skillet. I made it just as directed and it was fantastic, the mustard gives it a great little zing!

[sheepdoc]

Very good. I didn't have Dijon so used 50/50 miracle whip and regular mustard. Too miracle whip-y. Used frozen salmon from Costco, thawed. No skin so I didn't sear it. Cooked about 10 minutes, then broiled a little to get the Panko browner.