Panko-Crusted Salmon

I have a bunch of really good recipes to share with you. It was a good recipe week – at least on the main dish side of things. I wasn’t sure which one to share first, but being Friday, I thought that the salmon was appropriate.

I have to tell you – this is my favorite salmon recipe and not only that, I think this is one of my favorite dishes that I have made in a long time. First of all, it is pretty healthy. Second, it was a snap to make so it is a great weeknight option. Third, I felt like I was eating something you would get in a really nice restaurant. There was so much flavor and it all went together so well. I loved this, just loved it!

If you aren’t a big fan of salmon – try this and you will change your mind. For realz:-)

I realized I did a few things different, but not really on purpose. I was in a bit of a hurry (what’s new?) so I was trying to remember what went into the panko and I added a few things that were not really in there. I think it would be excellent either way. I added some dill and a little bit of parm, but other than that I did it just like the recipe says.

This recipe comes from Ina Garten via Annie’s Eats.

Enjoy!

Panko-Crusted Salmon
 
This salmon is so flavorful and easy to prepare!
Author:
Recipe type: Entree

Ingredients
  • ⅔ cup panko
  • 2 tbsp. finely minced fresh parsley
  • 1 tsp dill
  • 2 tbsp grated parmesan
  • 1 tsp. lemon zest
  • tsp. kosher salt
  • tsp. ground black pepper
  • 3-4 tbsp. olive oil, divided
  • 4 (6-8 oz.) salmon fillets, skin on
  • 2 tbsp. Dijon mustard

Instructions
  1. Preheat the oven to 425˚ F.
  2. Combine the panko, parm, dill, parsley, lemon zest, salt and pepper. Add 2 tablespoons of olive oil and mix with a fork until thoroughly combined.
  3. Place the salmon skin side down and brush the top with the Dijon mustand (I use coarse grain, but regular Dijon will work well.) Top the salmon with the panko mixture and press down so that it sticks to the salmon.
  4. Heat the rest of the olive oil in an oven proof skillet and when oil is hot, place the salmon in skin-side down. Give it a good sear for about 4 minutes and then you will transfer the skillet to your preheated oven for 5-7 minutes until the panko is browned and the salmon is almost cooked through. Remove and cover with foil. Let the salmon rest for about 5 minutes.
  5. Serve and enjoy!

 

 

Comments

  1. You know I love you and your cooking, so I’m not being smart when I ask simply, the heck is panko? Then I’m all over this, I love salmon!!

    • Hey there stranger:-)…you can ask a question on this blog any time you would like! Panko is a Japanese breadcrumb and you can find it anywhere these days. Trader Joe’s has them in their baking section, I think (you know that first aisle) or any other store will have them these days. You can usually find them in the Asian foods section. They are crunchier than regular breadcrumbs – super yummy! Yeah, you would love this!

  2. Salmon is one of my favorite fish. This recipe sounds delicious.

  3. This looks great, Becki. I’ve never breaded salmon and it sounds delicious.

  4. i’ve never used panko, but this seems like the perfect recipe for first time use!

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