From the stovetop to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.
If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.
Oven Baked Panko Crusted Salmon
- 2/3 cups panko bread crumbs
- 2 tablespoons parsley (finely chopped)
- 1 teaspoon lemon zest (grated)
- Salt and pepper
- 2 tablespoons of olive oil
- 2 tablespoons of vegetable oil
- 4 salmon fillets (about 1 pound – skin on)
- 2 tablespoons Dijon mustard
- Lemon wedges
- In a medium-size bowl whisk together the panko bread crumbs, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
- Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
- Add the vegetable oil to a large ovenproof skillet. (Cast iron is great for this) heat the oil over medium-high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
- Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant-read thermometer to an internal temperature of 145F.) About 10 minutes.
- Serve hot with lemon wedges.
Adapted from Food Network