Panko-crusted salmon January 30, 2012

This salmon is simple to prepare, flavorful, crunchy, and healthy. Honestly, I can’t ask for much more in a meal. Try it once, and it will be in your repertoire of go-to methods from here on out.

Panko-Crusted Salmon
Just the Tip / Inspired by Ina Garten
Serves 4

What I used:

• 2/3 cup panko
• 2 tbsp finely chopped parsley
• zest of one lemon
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 (6-8 oz) salmon fillets, skin on
• 2 tbsp dijon mustard
• 2 tbsp canola oil
• Lemon wedges, for serving

What I did:

1. Preheat the oven to 425.
2. Lay the salmon skin-side down on a cutting board and brush with the dijon mustard. Season with salt and pepper.
3. Mix the panko, parsley, lemon zest, a pinch of salt and pepper together. Drizzle it with a little olive oil and toss until the panko is coated.
4. Press the panko mixture generously on top of the mustard on each salmon fillet.
5. Heat the canola oil over medium-high heat in a large oven-proof saute pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
6. Transfer the pan to the oven for 5-7 minutes. Remove from the oven, cover with foil, and rest for 5-10 minutes.
   

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