PANKO CRUSTED SALMON

I always love salmon in every form, grilled, seared, smoked, fried… I think the most common way people cook salmon is to grill it, but I’ve tried all the different ways and it always seems to turn out delish. Check out some of the different salmon recipes below.

Sweet Sriracha Rosemary Glazed Salmon

Grilled Salmon and Asparagus with Aioli Sauce

Salmon with Tamarind Sauce

Today though, I want to do something different. I watch Ina Garten religiously and she made this Panko Crusted Salmon that looked really easy and yummy, so I gave it a try. I made a little adjustment and it turned out great, so I want to share with you. The key is you want to season the panko very well with salt, pepper, parsley, lemon zest, and olive oil. If you haven’t used panko before, it’s Japanese dried bread crumbs that are very light and flaky. Using panko creates this yummy light crispy crust on top of the salmon. I think it would be great on mac & cheese, too. So, after you make this Panko Crusted Salmon, don’t worry if you have a bunch left. 🙂

For salmon lovers out there, if you haven’t cooked it before and not even sure how to start, here are some tips on how to pick fresh salmon fillets.

1. Look at the color and texture. Not only should the salmon be moist, but the color should be vibrant too. The fish should be firm and not mushy.
2. Smell it. You shouldn’t really smell much of anything and it definitely shouldn’t smell fishy. You’re looking for the pleasant light smell of a salty ocean breeze.
3. Don’t assume that fresh is always better than frozen. On boats, plenty of fish are put on ice right after it’s caught, to preserve its freshness.
4. Farmed-raised vs wild-caught. U.S. regulations prohibit the use of hormones or antibiotics to promote growth in farmed fish. So don’t worry too much if you can’t find wild-caught fish, farmed-raised is o.k. Just read the label and double check if there’s anything you should be concerned about.

Let’s cook some food!

Preheat the oven to 425 °F.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, olive oil and stir until the crumbs are evenly coated with the oil. Set aside.

Place the salmon fillets, skin side down, on a cutting board. Brush the top with Dijon mustard and sprinkle with salt and pepper.

Press the panko mixture thickly on top. The mustard will help the panko stick to the fish.

Heat the olive oil over medium heat in a large cast iron skillet or a large heavy oven proof pan. When the oil is hot, add the salmon fillets, skin side down and let them cook for 3-4 minutes to brown the skin.

Transfer the pan to the preheated oven and bake for 5-7 minutes, until the salmon is cooked and the panko is browned.

Remove from the oven and allow to rest for 5-10 minutes. Serve with lemon wedges.

That’s it! Enjoy! Hope you give this Panko Crusted Salmon a try, the recipe card and comment box is below.