Description
Panko-crusted salmon brings elegant simplicity to seafood preparation with crisp herbed breadcrumbs. Fresh ingredients and classic French techniques deliver a delightful meal you can confidently serve at sophisticated gatherings.
Ingredients
Scale
- 4 salmon fillets (170 to 227 g), skin on
- 2 tbsps Dijon mustard
- 2 tbsps vegetable oil
- 2 tbsps good olive oil
- ⅔ cup panko (Japanese dried bread flakes)
- 2 tbsps minced fresh parsley
- 1 tsp grated lemon zest
- Kosher salt
- Freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Preparation: Preheat oven to 425°F / 220°C, positioning rack in center for optimal heat distribution.
- Panko Coating: Combine panko breadcrumbs, finely chopped parsley, lemon zest, salt, and pepper in a mixing bowl. Drizzle with olive oil and mix until crumbs are evenly coated and slightly moistened.
- Salmon Preparation: Place salmon fillets skin-side down on a clean surface. Brush generously with Dijon mustard, then season with salt and pepper. Press panko mixture firmly onto mustard-glazed surface, creating an even, crisp layer.
- Searing: Heat a 12-inch cast-iron skillet over medium-high heat. Add vegetable oil and wait until it shimmers. Carefully place salmon fillets skin-side down, searing for 3–4 minutes to develop a golden, crisp exterior.
- Roasting and Resting: Transfer skillet to preheated oven and roast for 5–7 minutes until salmon is nearly cooked through and panko topping turns golden-brown. Remove from oven, tent with aluminum foil, and let rest 5–10 minutes to allow juices to redistribute.
- Serving: Plate warm salmon and garnish with fresh lemon wedges for a bright, citrusy accent.
Notes
- Choose Fresh Salmon: Select high-quality, thick salmon fillets with vibrant color and minimal odor for the best taste and texture.
- Perfect Mustard Layer: Apply Dijon mustard evenly as a flavor-enhancing binding agent for the panko crust, creating a tangy base that helps breadcrumbs adhere.
- Control Cooking Temperature: Watch carefully during searing and baking to prevent overcooking, ensuring salmon remains moist and tender with a crispy exterior.
- Rest for Juiciness: Allow salmon to rest after cooking, letting internal juices redistribute and maintaining a succulent, flaky consistency throughout the fillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 0g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg