|You will need Dijon Mustard, Olive Oil, Panko Bread Crumbs, Fresh Parsley, Fresh Lemon, Salmon, and Salt & Pepper.|
|Combine the Panko, Parsley, Lemon Zest, salt and pepper.|
|Drizzle in a couple TBSP of the Olive Oil and mix together really well to evenly coat the panko.|
|Season the Salmon with a bit of Salt & pepper and then put a bit of Dijon Mustard on top of each Salmon Fillet.|
|Spread the Dijon Mustard on the top of the Salmon.|
|Top with the Panko mixture and press lightly to help it adhere.|
|Warm up an oven safe skillet over medium heat and add the remaining Olive Oil. When the oil is hot add the salmon fillets and sear 3-4 minutes on the one side only.|
|Transfer the pan directly from the stove top into a pre-heated 425 degree oven and bake 5-7 minutes.|
|The Panko will be nice and toasty.|
|Top the pan with tin foil and let rest 10 minutes.|
Panko Crusted Salmon Recipe
2/3 C Panko
2 TBSP minced Parsley
1 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Black Pepper
3-4 TBSP Olive Oil, Divided
4 Salmon Fillets
2 TBSP Dijon Mustard
Lemon wedges, for serving
Preheat the oven to 425 degrees. In a small bowl combine the Panko, Parsley, Lemon Zest, Salt, and Pepper. Drizzle with 2 TBSP of the Olive Oil and toss until the crumbs are evenly coated. Set aside.
Place the salmon fillets on a plate and generously brush the tops with Dijon Mustard and season with Salt & Pepper. Press the Panko mixture thickly on top of the mustard to help the panko adhere.
Heat the remaining Olive Oil over Medium heat in an oven safe skillet. When the oil is hot add the Salmon Fillets and sear for 3-4 minutes without turning.
Transfer the pan to the preheated oven for 5-7 minutes or until the Panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve with fresh Lemon wedges.