I’ve been wanting to try this for a while and trust me, this recipe will not disappoint.
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
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.
Brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.
If you are not a big mustard fan then maybe try creamy caesar dressing. Or put just enough of mustard for the panko to stick.
Press the panko mixture thickly on top of the mustard on each salmon fillet.
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.
I noticed the panko that fell into the pan burned easily so I recommend transferring the salmon to another pan before placing in the oven.
Place 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.