Dijon and Panko-Crusted Salmon
My husband dropped my son off at a buddy’s house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill. I found a delicious-looking recipe by Ina Garten that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!
How to Make Dijon and Panko-Crusted Salmon
Preheat the oven to 425 degrees.
Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
Spoon the Dijon mustard on top of the salmon and spread it evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard… the mustard will help the panko adhere.
Heat the vegetable oil in an OVENPROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 15-20 minutes or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.
Equipment
Ingredients
- ¾ cup of plain panko crumbs
- 2 tbsp of fresh parsley minced
- Zest of one lemon
- 1 clove of garlic minced
- 2 tsp olive oil
- Sea salt and freshly cracked pepper to taste
- 1 large king salmon filet
- 1 tbsp Dijon mustard
- 1 tbsp canola oil
- Lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees.
- Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
- Spoon the Dijon mustard on top of the salmon and spread it evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard... the mustard will help the panko adhere.
- Heat the vegetable oil in an OVENPROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 15-20 minutes or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.
GIVEAWAY WINNER: **CONTEST CLOSED – WINNER ANNOUNCED**
Drum-roll, please…. The winner of the Blendtec Blender Classic Wildside, the Twister Jar attachment, and Fresh Blends Recipes Book is comment number 1135:
Ian — September 22, 2012 @ 12:03 pm
I’d love to say I would make some really great condiments or sauce, but actually, the kids would probably beg for smoothies first!
Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.
Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.
You’re right, Pam, fresh fish is the best!!! Your recipe sounds delicious and very crunchy! I really like Panko with fish! Congratulations to the winner!
Whoa Pam! I love the look of this chicken! It looks greaaat! Looks so delicious and simple too! 🙂
Wow, that salmon is absolutely gorgeous! And that crust is to die for!
Beautiful
Delicious!!!!!!!
Hi Pam,
Fantastic looking dish and amazing array of ingredients. I love Panko as they give such a great texture and crunchiness to everything!
Cheers,
Lia.
Congrats to the winner! Love the crust on this!
What a great friend to give you fresh caught salmon! I have made this recipe many times, and it’s delicious!
Congrats to Ian on winning the Blendtec blender. I’m jealous, though! 😉
Congrats to Ina for the awesome giveaway win!!!
And I’m loving this fish.. I’ve done something very similar with tilapia… this topping would be good on just about anything!!!
yes
dijon and salmon go so well together don’t they?
love that you added a nice crunch to it–good thinking!
GORGEOUS! oh how i love salmon, this looks incredible.
What’s the difference between King salmon and regular salmon?
I love salmon, this is a great way to serve. I love the ingredients for the crust, sounds delicious.
The salmon looks so FRESH! Must be awesome encrusted with Dijon flavoured panko. Well done!
This salmon looks absolutely delectable!
This is a great looking recipe and I am planning on making this tomorrow. One thing that puzzles me is the cooking time. You advise to cook the salmon at 425 degrees for 15-20 minutes however the original recipe from Ina Garten instructs the following ” Transfer the pan to the hot oven for 5 to 7 minutes ”
Quite a difference that an extra 10 minutes can make to the salmon. I am going with the 5-7 minutes. You may want to double check your timing. Thanks
It looks like an amazing recipe ever i have seen till now!! Thanks for such great recipe post!!