Panko Crusted Salmon

This is something that I have wanted to make for a long time. Sunday at our home is family night and this is the perfect time to get opinions  on different dishes. Plus it gives Red (Apron strings fiance)  new dishes to learn and try. This fish when pan seared right comes out with a nice crust on the bottom. 

Everyone loved the taste and when you sit down for dinner and everyone starts to guess the ingredients it makes for such fun at chow time. Only you know how simple this was.

Panko Crusted Salmon

Ingredients

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
4  salmon filets
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Have all your stuff ready tools to ingredients

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to the mustard. The mustard will help the panko adhere. And it does! I added every last panko to the top and was extra careful when I transferred them to the iron skillet.

Heat the vegetable oil in an iron skillet or OVEN PROOF skillet. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin. My salmon fillets did not have skin so I put them flat side down.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. I sprayed my salmon with a little cooking oil to moisten the top that will help the crispy top. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Sorry I go so into this recipe I forgot once it hit the oven to continue t take pictures. Bad me but Good Dinner!