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Salmon with Panko/Parsley Crust

Salmon with Panko/Parsley Crust

Course Fish / Shellfish
Servings 4 servings


  • 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
  • tbsp Dijon mustard


  • Preheat oven to 425F
  • 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.
  • Place salmon skin side down on board. Generously brush fillet tops with mustard.
  • Press panko mixture thickly on top of mustard.
  • 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.
  • Transfer pan to hot oven for 5-7 minutes or until the salmon is almost cooked through and panko and browned.
  • Remove from oven, cover with foil and let rest for 5-10 minutes.