Ingredients:
- 3/4 cup of plain panko crumbs
- 2 tbsp of fresh parsley, minced
- Zest of one lemon
- 1 clove of garlic, minced
- 2 tsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 1 large king salmon filet
- 1 tbsp Dijon mustard
- 1 tbsp canola oil
- Lemon wedges, for serving
Directions:
- Preheat the oven to 425 degrees.
- Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
- Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard... the mustard will help the panko adhere.
- Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.
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