Panko-Crusted Salmon

Name: Panko-Crusted Salmon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Dijon mustard; 2 Tbsps minced fresh parsley; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lemon wedges, for serving; 1 teaspoon grated lemon zest; 2 Tbsps good olive oil; 158 milliliters panko (Japanese dried bread flakes); 680 grams salmon fillets, skin on; 2 Tbsps vegetable oil

Panko-Crusted Salmon is a dairy free and pescatarian recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 36g of protein, 26g of fat, and a total of 411 calories. It works best as a main course, and is done in approximately 35 minutes. A mixture of lemon wedges, parsley, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees.

Equipment you will use

Oven

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients you will need

Lemon Zest

Parsley

Pepper

Panko

Salt

Equipment you will use

Bowl

Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Ingredients you will need

Olive Oil

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.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Mustard

Panko

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.

Ingredients you will need

Salmon Fillets

Cooking Oil

Equipment you will use

Frying Pan

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.

Ingredients you will need

Salmon

Panko

Equipment you will use

Oven

Frying Pan

Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

Equipment you will use

Aluminum Foil

Oven

Serve the salmon hot or at room temperature with lemon wedges.

Ingredients you will need

Lemon Wedge

Salmon

Equipment

Ingredients

Servings:

2Tbsps

Dijon mustard 2Tbsps

minced fresh parsley 4servings

Kosher salt and freshly ground black pepper 4servings

Lemon wedges, for serving 1teaspoon

grated lemon zest 2Tbsps

good olive oil 158milliliters

panko (Japanese dried bread flakes)680grams

salmon fillets, skin on 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.