from Annie's Eats
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving
1. Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
2. Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper (remember that mustard is already salty). Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
3. Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet (such as cast-iron). When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (This step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on- my filets were actually skinless, but most you buy in the U.S. aren't.)
4. Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. (If you do not own an oven-proof skillet, transfer the salmon to a baking sheet before placing in the oven). Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.
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