Friday, September 16, 2011

Panko Crusted Salmon

My husband came home from work the other night with wild caught salmon from Alaska. He explained that one of his patients had gone on a fishing trip and decided to share the catch. He handed me a bag that contained vacuum packed servings of the beautiful salmon and I tried to keep from jumping up and down with excitement.
Salmon can get a little bit pricey sometimes, so I was more than grateful for this lovely gift.

I have been wanting to try this particular recipe for quite a while, but salmon has been too expensive. This recipe is so easy, but so delicious. A few ingredients really gave this salmon great flavor. You mix panko crumbs, lemon zest, fresh parsley, and a little salt and pepper and then brush the salmon with dijon mustard. The panko mixture is pressed onto the salmon and it is cooked for a few minutes in a little bit of hot oil. The salmon is than transferred to the oven where finishes cooking to perfection. My entire family loved this dish. It was soo good.

Panko Crusted Salmon from The Barefoot Contessa's How East Is That?
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.


Anonymous said...

I know what you mean about jumping up and down - what a wonderful treat some wild-Alaskan salmon would have been.

This recipe sounds great - love the use of panko.

Anonymous said...

I live in the pacific northwest, good salmon is always about $18.00 and upward a pound, where do you live????? Salmon here is pricey and they catch it in the Columbia river and the ocean which is near, a little drive..I get it in cans and save about 80 percent, if we remember we can get it at the coast canned for little money, we usually get the clams, mussels and clam chowder at a tiny restaurant at the beach a retired police officer owns, the salmon on friday nights is only $9.99 and includes, clam chowder a salad, baked spud, coleslaw if you want in place of the salad, rolls and the coffee is free, we never tell anyone about the place or it would be packed morning, noon or night..He has it opened only a few hours a day, we love love love it..Your recipe sounds wonderful..luv your blog too..

Lauren said...

I don't even like salmon very much, but that looks so beautiful that I may give salmon another try!