Once again, I pulled out one of my favorite cook books “How Easy is That?” by Ina Garten to find a recipe for dinner last night. She has some great ideas for week night dinners that don’t take all evening to prepare, nor that require a million ingredients you probably don’t have on hand in your cabinet. (Turned out, the only thing I needed to pick up was the fresh parsley and fresh salmon!)
Thanks Ina for the recipe! Not going to lie… the photo sold me 100%. Delicious. Simple. Great crunch on top. Satisfying. Not too filling/but filling enough. Savory. This recipe is a keeper!
- 2/3 c. panko
- 2 Tbl. minced fresh parsley
- 1 tsp. grated lemon zest
- Kosher salt & freshly ground black pepper
- 2 Tbl. olive oil
- 4 salmon fillets, skin on (or one large, thick piece of salmon to cook as one whole)
- 2 Tbl. Dijon mustard
- 2 Tbl. vegetable oil
- Lemon wedges, for serving
To ensure freshest fish, place salmon in glass bowl with a few ice cubes and fresh lemon juice for a few minutes. Remove and blot dry.
Preheat oven: 425*F
In a small glass bowl, combine: panko, parsley, lemon zest, ½ tsp. salt, ½ tsp. pepper. Toss with olive oil until crumbs are evenly coated.
Place salmon, skin side down on a cutting board and brush top with a nice amount of Dijon mustard. Sprinkle with salt and pepper. Press panko crumbed mixture thickly on top of the salmon. (Mustard will help keep panko in place.)
In your cast iron skillet, over medium-high heat, heat vegetable oil. Once hot, carefully place the salmon in the cast iron skillet, skin side down. Let sear for 3-4 minutes to crisp up skin without turning.
Transfer the entire cast iron skillet into the hot oven for 5-7 minutes if you are using individual fillets, or about 12-15 minutes if you are cooking one larger piece of salmon. (Since all ovens vary, make sure center is hot before serving.)
Remove from oven, cover with aluminum foil, and let fish rest for 5-10 minutes.
Once served, squeeze lemon wedges over salmon. Enjoy!
*Guilty confession: I even ate most of the skin. Perfect crisp on the edges from searing it on the skillet.