Panko-Crusted Salmon

Name: Panko-Crusted Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2/3 cup panko (Japanese dried bread flakes); 2 tablespoons minced fresh parsley; 1 teaspoon grated lemon zest; Kosher salt and freshly ground black pepper; 2 tablespoons good olive oil; Four 6- to 8-ounce salmon fillets, skin on; 2 tablespoons Dijon mustard; 2 tablespoons vegetable oil; Lemon wedges, for serving

4.8

(280)

www.foodnetwork.com

Your recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 4

Author : Ina Garten

easy main dish main dish cast iron skillet

Ingredients

Remove All · Remove Spices · Remove Staples

2/3 cup panko (Japanese dried bread flakes)2 tablespoons minced fresh parsley1 teaspoon grated lemon zestKosher salt and freshly ground black pepper2 tablespoons good olive oilFour 6- to 8-ounce salmon fillets, skin on2 tablespoons Dijon mustard2 tablespoons vegetable oilLemon wedges, for serving

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 425 degrees.

Step 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.

Step 3

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Step 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 to 4 minutes, without turning, to brown the skin.

Step 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 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.