From Ina Garten
This is a classic weeknight dinner from the GKB kitchen. Some days, I have the energy for eating something tasty, but lack in the desire-to-make-dinner energy department. Thus, I turn to a tried and true recipe that never fails to delight me. After all, I adore all things Ina Garten. This salmon comes together rather quickly and due to my lack of motivation for dinner, I typically pair it with steamed frozen vegetables. Add some type of fresh fruit and the meal is complete (especially if there is a toddler in the mix).
This is one of our absolute favorite ways to prepare salmon. The skin becomes crackly and crunchy. Dijon mustard adds a pleasant tang. The panko topping is baked to a light crispy brown. A little lemon, salt, and pepper round out the flavor. Plus, this recipe is full of forgiveness. Don’t have skin on salmon? Use a regular filet. No fresh parsley or lemon juice? Use dried or bottled juice in place of zest. No dijon? Try a grainy brown mustard instead. So easy. So tasty. So perfect for a weeknight dinner.
Yield: 4 servings
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
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
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.