Panko Crusted Salmon Adapted From Ina Garten Recipe

INGREDIENTS:

• 2/3 cup panko bread crumbs

• 2 tablespoons minced fresh parsley
• 1 teaspoon lemon zest
• Salt
• Pepper
• 2 tablespoons olive oil
• 4 (6 to 8 oz.) salmon fillets
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• Lemon wedges (for serving) (optional)

INSTRUCTIONS:

1. Preheat oven to 425 degrees Fahrenheit.
2. In a small bowl, combine panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Evenly drizzle the mixture with olive oil, and then stir until all of the bread crumbs are coated.
3. Rub the tops of each salmon fillet with mustard, evenly coating each one. Then sprinkle with a pinch of salt and pepper. Press the panko mixture on to the tops of each salmon fillet evenly.
4. In a large oven-proof skillet, heat the vegetable oil over medium-high heat. When the oil is hot, carefully add the salmon, skin side down. Let it cook for 3-4 minutes, until the skin is brown. Don’t move or turn the fish.
5. Place the skillet with the fish in the oven for 6-8 minutes, until the fish is cooked and the panko topping is golden brown.
6. Remove from oven and cover the fish with aluminum foil, allowing the fish to rest for 5-10 minutes. Serve fish warm (or at room temperature) with lemon wedges.

Source: Erin Blue

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