Panko-Crusted Salmon

1. 1

   Preheat the oven to 425 degrees.

2. 2

   In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

3. 3

   Drizzle with the olive oil and stir until the crumbs are evenly coated.

4. 4

   Set aside.

5. 5

   Place the salmon fillets, skin side down, on a board.

6. 6

   Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.

7. 7

   Press the panko mixture thickly on top of the mustard on each salmon fillet.

8. 8

   The mustard will help the panko adhere.

9. 9

   Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan.

10. 10

    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.

11. 11

    Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.

12. 12

    Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

13. 13

    Serve the salmon hot or at room temperature with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.