Panko-Crusted Salmon
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 41 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 42 g
- Cholesterol
- 109 mg
- Sodium
- 546 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 41 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 42 g
- Cholesterol
- 109 mg
- Sodium
- 546 mg
Ingredients
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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Recipe Review Highlights
The recipe is highly praised for its simplicity and flavor, particularly highlighting the combination of lemon zest, Dijon mustard, and panko breadcrumbs, which create a delicious, crunchy crust that complements the tender salmon.
Many people have substituted ingredients with varying degrees of success. Common substitutions include using different types of bread crumbs (such as seasoned or regular), replacing mustard with mayonnaise or other types of mustard, and using different herbs or spices in place of parsley. Some have even used chicken or other fish in place of salmon.
The recipe is versatile and has been used for a variety of occasions, from weeknight dinners to special gatherings and dinner parties. It is noted as a hit for both casual and elegant settings.
