I was planning to post this later in the month, but then I realized that those readers observing Lent might be glad to have another recipe for fish in your repertoire. And believe me, this is definitely one you will want to try, Lent or not. I feel like there are so many preparations for salmon that are quick and tasty, but this is the new favorite in our household. As the cook, I love how besides the salmon, it uses ingredients that I always have on hand, and how the whole dish can be made from start to finish in under 30 minutes. As much as I enjoy making more involved meals, we all need quick and easy sometimes. Ben and I both commented on how well the simple flavors came together to make something even better than the sum of its parts, and Andrew gobbled it up without hesitation. This is a lovely weeknight meal but I would also gladly serve this to company.
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving
Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.