Hubby spent a wonderful week in Alaska on my brothers fishing boat. He came home with 150 pounds of seafood! This Panko Crusted Salmon is amazing. It is quick--yes a true 30 minute meal. Heating the oven to 425 takes a few minutes so plan ahead. This is what I call 'fast food'. If you don't have a freezer full of salmon check out the frozen salmon at Costco, it is consistently good.
Panko Crusted Salmon from Pink Parsley
2/3 cup panko crumbs
2 Tbsp minced fresh parsley
2 tsp grated lemon zest
freshly ground black pepper
4 (6-8 oz) salmon fillets, skin on
3 Tbsp Dijon mustard
Preheat the oven to 425.
In a small bowl combine the panko, parsley, lemon zest, 1/2 tsp salt, 1/2 tsp pepper, and 2 Tbsp olive oil. Stir until the crumbs are evenly coated and set aside.
Place the salmon filets skin side down on a board. Brush with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each filet.
Heat 1 Tbsp of oil in an oven proof skillet over medium high heat. Wait for the oil to be very hot, and then gently add the salmon filets, skin side down and sear for 3-4 minutes, without turning.
Transfer the pan to the oven for 5-7 minutes until the salmon is almost cooked through and the panko has browned. You may need to turn the broiler on for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5-10 minutes. Serve with lemon wedges.