Panko crusted salmon! This beautiful and healthy meal takes under 30 minutes from start to finish and calls for only a handful of ingredients. It’s perfect for any regular weeknight meal but also great when you want to serve something elegant to houseguests.
In a small bowl, mix together panko, parsley, 2 tablespoon of olive oil, salt and pepper. Set aside.
Pat fillets with a paper towel and place them skin side down in a greased skillet or pan (1 tablespoon of olive oil). Season salmon with salt and pepper. Then, spoon mustard over each piece of fish.
Press the panko mixture on top of the mustard on each salmon fillet.
Sear salmon for 3 minutes over medium high heat, without turning. Then, transfer the skillet to the oven and bake for 7-10 minutes until the salmon is cooked and the panko is browned. Enjoy!
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Notes
Feel free to use seasonings other than salt and pepper, if desired.
Patting the salmon fillets with a paper towel will help absorb excess moisture so fish will roast rather than steam.
Avoid placing the salmon too close together, so the hot air in the oven can circulate between each fillet.
Buy fillets uniform in size so they cook evenly.
To store: Put leftover panko salmon into an airtight glass container and keep for up to 3 days.
To reheat: Rewarm leftovers in the microwave or oven.
To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.