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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Ina Garten's How Easy Is That Ingredients:
2/3 cup panko breadcrumbs, bread crumbs |
2 tablespoons minced fresh parsley |
1 teaspoon grated lemon zest |
kosher salt and fresh black pepper |
2 tablespoons olive oil |
4 (6 -8 ounce) salmon fillets, skin on |
2 tablespoons dijon mustard |
2 tablespoons vegetable oil |
lemon wedge, for serving |
Directions:
1. Preheat oven to 425 degrees.
2. In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
3. Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
4. Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
5. Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.
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