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Dijon and Panko-Crusted Salmon

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • ¾ cup of plain panko crumbs
  • 2 tbsp of fresh parsley minced
  • zest of one lemon
  • 1 clove of garlic minced
  • 1 tbsp olive oil
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 large king salmon filet
  • 1 tbsp Dijon mustard
  • 1 tbsp canola oil
  • Lemon wedges for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees.
  2. 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.
  3. Spoon the Dijon mustard on top of the salmon and spread it evenly. Season the fish with sea salt and freshly cracked pepper.
  4. Press the panko mixture thickly on top of the mustard–the mustard will help the panko adhere.
  5. Heat the vegetable oil in an OVENPROOF skillet or Dutch oven. 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.
  6. Transfer the pan to the hot oven for 15-20 minutes or until the internal temperature of the thickest part of the salmon reads 125-130 degrees.
  7. Remove from the oven and cover with a tin foil tent for 5-10 minutes.
  8. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.