Panko-Crusted Salmon

This recipe prepares flaky salmon fillets with a crispy panko-herb crust. The fish is first seared skin-down in a hot ovenproof skillet before being baked to perfection. It's a simple yet elegant dish that's ready in under 35 minutes.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 35

Course lunch/dinner

Cuisine nordic

Servings 4 people

Calories 1532.9 kcal

Equipment

1 Ovenproof skillet or pan Preferably cast iron, 12-inch
1 Small Mixing Bowl For panko mixture
1 Cutting Board For preparing salmon
1 Pastry Brush For applying mustard
1 Spatula For handling fish fillets

Ingredients

Main

2/3 cup panko Japanese dried bread flakes
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges for serving

Instructions

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable 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 fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Notes

Ensure the pan is screaming hot before adding salmon skin-side down for maximum crispiness. Using an ovenproof skillet allows you to transition directly from stovetop searing to oven baking without losing heat or disturbing the fish. Be careful not to overcook the salmon in the oven; the resting period under foil finishes the cooking gently and keeps it moist. Press the panko firmly onto the mustard layer for a secure, golden crust.