Panko-Crusted Salmon

The first time we had this, it was a last minute decision. It was late and I needed to come up with something easy that wouldn't take long to prepare. I remembered this recipe I had bookmarked in my reader, and in hardly any time, we were sitting down for what looked to be a promising meal. After only the first bite, we knew it would have to made again, soon, so it could go on the blog. That was a month or two ago, and really, that was too long to wait. It was even better than I remembered.

I adapted the recipe to suit our family of three and also to compensate for the fact that the wild caught salmon fillets that are most easily accessible to us are around four ounces and not the six to eight ounces, as the recipe originally calls for. When we made it before, our salmon had the skin on, but this time it did not, so I will include the directions with, but if yours doesn't have it, just pick a bottom side.

If you enjoy salmon, I can't recommend enough that you give this a try. It's so simple to prepare that it is perfect for a weeknight meal, yet worthy of serving to guests. It may just be our new favorite way to eat salmon.

Panko-Crusted Salmon
adapted from The Barefoot Contessa, How Easy is That?, via Pink Parsley
serves 3

1/2 cup panko
2 tbsp minced fresh parsley
1 1/4 tsp lemon zest
kosher salt and fresh ground pepper
2 tbsp plus 2 tsp olive oil
3 (4 oz) salmon fillets
1 tbsp dijon mustard, divided
lemon wedges for serving

Preheat oven to 425 degrees.

In a small bowl, combine panko, parsley, lemon zest, 1/4 tsp of salt, several grinds of pepper, and 1 tbsp plus 2 tsp of the olive oil. Mix until crumbs are evenly coated and set aside.

Place salmon fillet on cutting board (skin side down, if it has it). On the top of each fillet, spread 1 tsp of dijon mustard and season with salt and pepper. Press panko mixture thickly on top of each fillet.

Heat remaining tbsp of oil in an ovenproof skillet, such as a cast iron one, over medium-high heat. Once the oil is very hot, gently add the salmon fillets, skin-side down, and sear for 3 minutes, without turning.

Transfer pan to oven, and bake for about 4-5 minutes, or until salmon is nearly cooked through. Broil for an additional minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 minutes and then serve with lemon wedges.