Sep 4, 2012

Recipe: Panko Crusted Salmon

I love salmon.  I also love Ina.  This recipe combines two of my favorite things into one yummy meal!

4 Salmon filets, skin on
2/3 cup panko bread crumbs
Fresh parsley, minced
1 teaspoon grated lemon zest
Salt and pepper
A few tablespoons olive oil
2 tablespoons dijon mustard
Lemon wedges, for serving

-- Pre-heat over to 425
-- In a small bowl, mix together panko, parsley, half teaspoon each salt and pepper, lemon zest and enough olive oil that it combines when mixed together.  Mix until evenly coated and set aside.
-- Place salmon, skin down on a board and brush tops with dijon mustard.  Generously sprinkle with salt and pepper.  Press the panko mixture on top, using the mustard to help it adhere.
-- Heat oil in an ovenproof skillet over medium to high heat.  
-- When the oil is very hot, place the salmon, skin side down for 3-4 minutes without turning, to brown the skin.
-- Transfer the pan to the hot oven for 5-7 minutes, until the panko is starting to turn brown.  
-- Remove from the oven and cover the pan with aluminum foil.  Allow to rest 5-10 minutes.  Serve with lemon wedges.


  1. I love panko bread crumbs! I have used them to make chicken but never thought to use them on fish!

    1. It was my first time too! I am going to play around with this recipe some more because they gave it some great crunch!


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