Wednesday, May 18, 2011

Panko-Crusted Salmon

This is one of the best salmon dishes I've had in a long time. It must be something about the Panko bread crumbs that keeps the salmon super moist. This recipe is from Ina Garten's How Easy is That? cookbook.

2/3 cup Panko (Japanese bread crumbs)
2 Tbsps minced fresh parsley
1 tsp grated lemon zest
Kosher salt and black pepper
2 Tbsp olive oil
4 (6 to 8 ounce) salmon fillets, skin on (For the record, I remove the skin. I just don't like to deal with it. You can also ask your seafood department to remove the skin for you.)
2 Tbsps dijon mustard
2 Tbsps vegetable oil
Lemon wedges, for serving

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.

Place the salmon fillets, skin-side down, on a 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 salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron or oven-proof 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. (If you decide to remove the skin. Skip this searing process. Just place the prepared salmon fillets on a pan and place in the oven.)

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temerature with lemon wedges.

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