Panko Crusted Salmon
Adapted from Ina Garten
- 2/3 cup panko breadcrumbs
- zest of 1 lemon
- 2 tablespoons olive oil
- 2 salmon filets (4 to 6 ounces), skin on
- 2 tablespoons dijon mustard
- 2 tablespoons vegetable oil
Heat your oven to 425 degrees.
Combine the panko, lemon zest, olive oil, and a pinch of kosher salt in a small bowl. You want the panko to be moist. Gently stir in the dijon mustard.
Dry the salmon. Divide the mustard/panko mixture among the filets and press it into the flesh.
Heat the vegetable oil in a large, oven safe frying pan over medium high heat. Add the salmon to the pan, skin side down, and cook, without turning for 3 to 4 minutes. Transfer the frying pan to the oven and cook for 10 to 15 minutes until the salmon is nearly cooked through.
Carefully remove the frying pan from the oven and serve.