Panko Crusted Salmon--30 Minute Meal

 

 

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
kosher salt
freshly ground black pepper
olive oil
4 (6-8 oz) salmon fillets, skin on
3 Tbsp Dijon mustard
lemon wedges

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.
Printable Recipe

Low an Slow Cooked Salmon

I live in land locked Utah where fresh sea food usually isn't that fresh. But, I happen to have brothers that venture to Alaska each summer to fish. They bring back fresh salmon, halibut and shrimp and they are nice enough to share. Here is my latest attempt to cook salmon.
I have a delicious Teryiaki Salmon recipe that I make often but as a true foodie I am always looking for something better/different/new. And I found it! This recipe cooks salmon at a low heat for a longer period of time, it stays moist and delicious. Give it a try, it just may become you new favorite way to cook salmon.

Low an Slow Cooked Salmon
12 ounces of salmon that has been out of the refrigerator for 30 minutes--this makes 2 servings
Sliced orange and lemon
Zest of one lemon
1 shallot, chopped
2 tablespoons chopped parsley
2 tablespoons chopped basil, cilantro or other fresh herb
1 teaspoon dried dill--I recommend Pampered Chef's All Purpose Dill Mix
1 tablespoon olive oil
Sea salt
Mix herbs, zest, shallot and dill together, add oil and form a thick paste. Cover a baking pan with foil. Layer orange and lemon slices on pan--about the size of the fish you are using. Figure 6 ounces per person. This recipe was created using a 12 ounce piece of salmon. Put the salmon on the fruit slices. Cover the top of the salmon with the herb mixture. Sprinkle with sea salt.
Bake in a heated 250 degree oven--put a round cake pan half full of water on the rack just lower than you salmon. Bake the salmon at 250 for about 30 minutes. My salmon piece was very thick--I needed the full 30 minutes and then a few. Fish is done when it flakes easily with a fork.
I served this salmon with some delicious Coconut Lime Rice and some steamed spinach. It was perfect!
Printable Recipe
I read several recipes on this method of cooking The Kitchn had some great helps as did Steamy Kitchen. Oh please don't judge this wonderful dish by this poor photo--it is delicious!