Panko-Crusted Salmon

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
  • 4 (6- to 8-ounce) salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • Lemon wedges, for serving
Directions

Preheat the oven to 425 degrees.

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.

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.

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.

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.


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4.9 138
Absolutely delicious. Everyone who has tried this has loved it, even if they don't normally like Dijon mustard! I've tried making many other salmon dishes at home, and this is by far my favorite. item not reviewed by moderator and published
Hands down the best salmon I have ever made! So good. item not reviewed by moderator and published
Really yummy! I made a few variations based on what i had on hand. Plain breadcrumbs instead of panko. And a mixture of mayonnaise and horesradish mayo instead of dijon. I also pulsed the mixture with garlic in my food processor before applying. My family loved it anc we ate everything :) item not reviewed by moderator and published
This is an amazing recipe. Just wonderful. Very simple with basic ingredients, but results in 5 star quality salmon. Love the supple lemon flavor and crunchy crust. Just love it! Thanks Ina! item not reviewed by moderator and published
This is an easy recipe. I switched out the parsley with dill. Next time may add something spicy. But be careful - it is sooooo easy to over cook. item not reviewed by moderator and published
This is a great, quick, easy and healthy recipe that I will surely make again. Next time I will alter it slightly... double the lemon zest and add minced garlic to the panko breading would add some needed flavor and season fish with paprika in addition to salt and pepper. The lemon squeezed over the top is a must. Thanks Ina, you never disappoint! item not reviewed by moderator and published
So easy yet so tasty! Will be making this often!! Thank you Ina :) item not reviewed by moderator and published
Made this for Christmas dinner using fresh-picked lemon from backyard tree. Only had 1 TB of olive oil, so I used 1 TB of butter with it for breading, and 2 TB sesame oil for searing. Even in hot oven the butter browned nicely. I seared slamn for 5 minutes and baked for 7 minutes. Next time I'll bake for only 5 minutes, as the salmon was a tad dry. item not reviewed by moderator and published
This is amazing ...... item not reviewed by moderator and published
This is soooo good! item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide