Panko Crusted Salmon
Believe it or not I have just started to discover the world of Panko Bread Crumbs. Yup and it is so delicious. I make my own bread crumbs but wow the crunch you get from this .Well it changed my Salmon from fish to delis-fish. This is a standard recipe but it works just as well as new ones. Enjoy!
This recipe contains bread crumbs (panko), parsley (fresh), lemons, garlic (fresh), olive oil, salt (sea), pepper (cracked), fish (salmon), mustard (dijon), oil (canola), lemons
4 servings servings
Prep time: 20 min
Cook time: 25 min
- 3/4 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
- cracked pepper, to taste
- 4 salmon filets
- 1 tbsp Dijon mustard
- 1 tbsp canola oil
- Lemon wedges, for serving
- 1. Mix the panko crumbs with the parsley, lemon zest, garlic, olive oil, sea salt and pepper, .
- 2. Spoon mustard on top of the salmon and spread evenly.
- 3. Season the fish with sea salt and freshly cracked pepper.
- 4. Press the panko thickly on to of the mustard.
- 5. Heat the vegetable oil in an iron skillet
- 6. 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.
- 7. My salmon fillets did not have skin so I put them flat side down.
- 8. Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.
- 9. Remove from the oven and cover with a tin foil tent for 5-10 minutes.
- 10. Serve the salmon hot or at room temperature with lemon wedges.