Panko Crusted Salmon


  • 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 cast iron skillet on a stovetop until very hot.
  • In a small bowl, mix together the panko, olive oil, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Stir until the crumbs are evenly coated. Set aside.
  • Pat salmon dry with paper towels, and season with kosher salt and pepper.
  • Brush tops and sides of fish with mayonnaise mixture, and then sprinkle and press in the breadcrumbs
  • Bake about 13 to 17 minutes.

Rating: 5 out of 5.

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