I have never reacted to a dish like I did to this one. I basically danced in my chair and praised Jesus for making salmon and panko bread crumbs and all these things.
This is from Ina Garten’s Barefoot Contessa How Easy is That? I made one slight addition to her recipe, which I shall tell you about, and used a tablespoon of dried parsley, instead of fresh. I list the amount for fresh below.
Also, my salmon is skinless. If that’s the situation for you, place the filets very briefly–like 30 seconds briefly–in the hot oil, then into the oven.
This made me dance, people. You must eat this or life will not be complete for you.
Panko Crusted Salmon
2/3 c. panko (Japanese dried bread flakes; they’re usually with the bread crumbs)
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest (save the lemon after you zest it!)
Kosher salt and freshly ground black pepper
2 tbsp. EVOO
4 6-8 oz. salmon fillets, skin on
2 tbsp. dijon mustard
2 tbsp. vegetable oil
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp. salt and 1/2 tsp. pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. (NOTE: You can use your hands, too, for the mixing. I liked the results better.)
Place the salmon fillets, skin side down, on a cutting board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet. (The mustard helps the panko adhere)
Heat the vegetable il over medium-high heat in a 12-inch cast iron skillet or a large, heavy, ovenproof pan. When the oil is VERY hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
Transfer the pan into the hot oven for 5-7 minutes until the salmon is almost cooked and the panko is browned. Remove from over, cover with aluminum foil, and allow to rest for 5-10 minutes (this will depend on the thickness of your fillets. If they’re really thick, it’ll be closer to 7 minutes in the oven, and 10 minutes for resting)
Take the zested lemon and cut it in half. Squeeze the juice over the salmon fillet. Transfer to a plate or platter, and serve.