I love to try new recipes for salmon and I really love it when I find one that I know we will make again and again. Tonight's recipe is definitely one we will make again. The ingredients are pretty much staples I have in the house all the time so other than getting the salmon fillets, I know I can pretty much make this any time. Each salmon fillet is coated with Dijon mustard and seasoned with salt and pepper. The panko breadcrumbs were combined with freshly minced parsley, fresh lemon zest, salt, pepper and olive oil to coat all the crumbs before being pressed on the Dijon coated fillets.
The coated fillets were sauteed in a hot skillet in a little olive oil for a few minutes and then the entire pan went in a hot oven for 5 minutes. The skillet came out of the oven and was covered with aluminum foil and allowed to rest for another 5 minutes. The skin came out really crispy cooking it this way if you are a fish skin fan, but if not it is very easy to eat the salmon and leave the skin. The coating of Dijon on the fish with the contrast of the crispy breadcrumbs was superb! I served this with mashed potatoes and steamed haricots verts (french green beans) and I loved the combination.
Adapted from Annie's Eats, originally from How Easy is That? by Ina Garten
1/3 cup Panko breadcrumbs
1 tablespoon finely chopped fresh parsley
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 (6-8 ounce) salmon fillets, skin on
1 tablespoon Dijon mustard
Lemon wedges for serving
Preheat the oven to 425 degrees. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 1 tablespoon of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
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. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Heat the remaining olive oil over medium-high heat in a medium sized oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is golden brown. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.