Ingredients
- 2/3 cup panko (Japanese dried bread flakes)
- two tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground pepper
- two tablespoons good essential olive oil
- 4 (6- to eight-ounce) salmon fillets, skin on
- two tablespoons Dijon mustard
- two tablespoons vegetable oil
- Lemon wedges, for serving
Directions
Preheat the oven to 425 levels.
In a tiny bowl, mix together the panko, parsley. lemon zest. 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle using the essential olive oil and stir before the crumbs are evenly coated. Put aside.
Put the salmon fillets, skin side lower, on the board. Generously brush the top fillets with mustard after which sprinkle generously with pepper and salt. Press the panko mixture heavily on the top from the mustard on every salmon fillet. The mustard can help the panko adhere.
Heat the vegetable oil over medium-high temperature inside a 12-inch cast-iron skillet or large heavy, ovenproof pan. Once the oil is extremely hot, add some salmon fillets. skin side lower, and sear for three or four minutes, without turning, to brown your skin.
Transfer the pan towards the hot oven for five to seven minutes before the salmon is nearly cooked and also the panko is browned. Remove in the oven, cover with aluminum foil, and permit to relax for five to ten minutes. Serve the salmon hot or at 70 degrees with lemon wedges.
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