- 2/3 cup panko breadcrumbs
- 2 tablespoons fresh parsley, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon good olive oil
- 1 tablespoon prepared horseradish
- 1 tablespoons mayonnais
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 4 (6 oz) salmon fillets, skin on
- Adjust oven rack to upper third position and preheat oven to 425 degrees.
- Pre-heat ca ast iron skillet on a stovetop until very hot.
- In a small bowl, mix together panko, olive oil, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Mix well and set aside.
- Pat salmon dry with paper towels, and season with kosher salt and pepper.
- Brush the tops and sides of the salmon with mayonnaise mixture, and then sprinkle and press in the breadcrumb mixture.
- Bake about 13 to 17 minutes.
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