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.
Just the Tip / Inspired by Ina Garten
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:
- Preheat the oven to 425.
- Lay the salmon skin-side down on a cutting board and brush with the dijon mustard. Season with salt and pepper.
- 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.
- Press the panko mixture generously on top of the mustard on each salmon fillet.
- 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.
- Transfer the pan to the oven for 5-7 minutes. Remove from the oven, cover with foil, and rest for 5-10 minutes.