Quick Dinners: Panko-crusted salmon
Last night I had a serious hankering for some omega-3s. While I’m much like a bear in that I can eat salmon in most any form, at most any time, for most any meal, my husband has a normal human-level of interest in salmon and was frankly getting bored with our standard “salt, pepper, garlic, olive oil slathered slab of salmon.” So, I did what I usually do when I’m looking for a new recipe that I don’t have time to tinker with – I googled “Ina Garten (insert main ingredient here.)” If ever I am looking for a sure fire recipe on short notice, Ina rarely lets me down.
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons 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 teaspoon salt, and 1/2 teaspoon 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 skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
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 temperature with lemon wedges.
The finished product:
This recipe didn’t disappoint and we’ll definitely have it again. I chose asparagus and mashed potatoes to accompany the salmon, but this is the kind of main dish that would work well with most anything you have handy in your pantry or fridge.
Once we devoured our dinners, clean up wasn’t too bad – barely a sink full.
To print the whole recipe without my pictures, you can go here.