Dijon and Panko-Crusted Salmon
Servings 4
Equipment
- Ovenproof Skillet or Dutch Oven
Ingredients
- ¾ cup of plain panko crumbs
- 2 tbsp of fresh parsley minced
- Zest of one lemon
- 1 clove of garlic minced
- 1 tbsp 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 the 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.