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Salmon is my favorite fish, although it has been a long time since I have eaten it cooked. My husband is a sushi chef, so he brings me salmon nigiri or salmon rolls whenever I ask. What can I say… I’m spoiled like that! šŸ™‚ This baked salmon is wonderful, though, with a panko crust to help maintain moisture as it bakes. The crust also provided a crunchy, lemony contrast to the soft fish.

And speaking of the crust, this is the first time I ever tried panko, and I highly recommend you try it if you haven’t yet. It is far superior to traditional store-bought breadcrumbs with taste and texture just like homemade breadcrumbs. Oh, how I have been missing out!

All in all, this is an amazing combination, and super easy to throw together! It’s a great summertime meal, especially since it’s meant to be served warm or room temp, so it’s nice and refreshing in the heat.

Panko-Crusted Salmon

ā…” cup panko (Japanese dried break flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 (6-8 ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees F.

In a small bowl, combine the panko, parsley, lemon zest, Ā½ teaspoon salt, and Ā½ teaspoon pepper. Drizzle the olive oil over the mixture and toss to coat the crumbs; set aside.

Place the salmon fillets, skin side down, on a board or plate. Brush the top of the fillets with the mustard (it will help the panko adhere) and sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large ovenproof skillet. When the oil is very hot, add the salmon fillets, skin side down, and cook for 3 to 4 minutes, without moving the fillets. Transfer the pan to the oven and bake for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven and cover with aluminum foil; rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Source: How Easy Is That? by Ina Garten

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