Panko crusted salmon

Panko crusted salmon

November 28, 2022


This panko crusted salmon is one of our all time favorite recipes when cooking with our wild salmon. This would be an excellent compliment for any holiday feast. Pro tip: you can use our sockeye or coho as well but king is KING for this recipe...


4 (6- to 8-ounce) Kenai-Red salmon
2/3 cup panko 
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Salt and freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Step 1:
Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside...
Step 2:
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere
Step 3:
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin
Step 4:
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges and ENJOY!



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