Wednesday, February 15, 2012

Panko-Crusted Salmon

This is officially my favorite recipe right now! And as a former salmon hater, this is saying a lot. This is absolutely delicious and incredibly easy. From start to finish, it takes about 30 minutes. You cook the salmon with the skin on, this makes it easy to remove later. The flavors are perfect together and it has converted me to a salmon lover. Make this right away, you won't regret it! 

In other news, Abby Moose recently discovered that she loves to push her face into the bath mat and roll around on it. It's pretty entertaining to watch while we brush our teeth, ha! Over and out!

Panko-Crusted Salmon


  • 2/3 cup panko breadcrumbs
  • 2 tbsp. finely minced fresh parsley
  • 1 tsp. lemon zest
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 3-4 tbsp. olive oil, divided
  • 4 (6-8 oz.) salmon fillets, skin on
  • 2 tbsp. Dijon mustard
  • Lemon wedges, for serving


Preheat the oven to 425˚ F.  

In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and mix until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without flipping.  

 Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.  

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