Panko Covered Salmon

Yields 6-8 servings

Ingredients

  • ⅔ cup panko
  • 2 tablespoons fresh parsley; minced
  • 1 teaspoon lemon zest; grated
  • salt and pepper
  • 2 tablespoons olive oil
  • 4 salmon fillets (6- to 8-ounce); skin on
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • lemon wedges

Directions

  1. Preheat oven to 425F.
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillets, skin side down, on a board. Brush the top of the fillets with mustard and then sprinkle with salt and pepper. Press a thick layer of the panko mixture on top of the mustard on each salmon fillet.
  4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy. ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
  5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5-10 minutes. Serve hot or at room temperature with lemon wedges.