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Salmon with Panko/Parsley Crust

Salmon with Panko/Parsley Crust


  • 4 6-8oz salmon fillets, skin on
  • 1 c panko crumbs
  • 3 tbsp parsley, chopped
  • 2 tsp lemon zest
  • S&P to taste
  • 4 tbsp olive oil, divided
  • 2½ tbsp Dijon mustard
  1. Preheat oven to 425F

  2. In a small bowl, mix together panko, parsley, zest and S&P. Add 2 tbsp olive oil and stir until crumbs are coated evenly; set aside.

  3. Place salmon skin side down on board. Generously brush fillet tops with mustard.

  4. Press panko mixture thickly on top of mustard.

  5. Heat 2 tbsp oil in a 12" cast iron pan over med-high heat. When oil is very hot, add salmon fillets, skin side down and sear for 3-4 minutes, without turning, to brown the skin.

  6. Transfer pan to hot oven for 5-7 minutes or until the salmon is almost cooked through and panko and browned.

  7. Remove from oven, cover with foil and let rest for 5-10 minutes.

Fish / Shellfish