Panko-Crusted Salmon

Adapted from Barefoot Contessa, "How Easy is That."

Yield: 4 servings
Community Recipe from


  • 2/3 cup(s) panko breadcrumbs
  • 2 tablespoon(s) fresh parsley minced
  • 1 teaspoon(s) lemon zest grated
  • 2 tablespoon(s) olive oil
  • 4 whole(s) 6-8 oz. salmon fillets skin on
  • 2 tablespoon(s) dijon mustard
  • 2 tablespoon(s) grapeseed oil
  • 1 whole(s) lemon cut in wedges


  1. 1. Preheat oven to 425 degrees.

  2. 2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

  3. 3. Place the salmon fillets, skin side down, on a board. Brush the top of the fillets with mustard and then sprinkle generously with kosher salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet.

  4. 4. Heat the grapeseed 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, skin side down. Sear for 3-4 minutes, without turning (to brown skin).

  5. 5. Transfer the pan (uncovered) to the hot oven for 5-7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with foil and allow to rest (5-10 mins). Serve with lemon wedges.
July 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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