I’m not going to lie. This isn’t my favorite way to cook salmon. Heck, it’s not even in my top 10. Or top 20 for that matter. But almost everyone I know absolutely raves about this flavor profile so I made it … and I was the only one who didn’t really like it so … I’m putting it out there because if it sounds appealing to you, then you should definitely try it because I seem to be in the minority.
Salmon fillets cut into single servings
1 C panko (or other bread crumbs)
Juice of 1 lemon
1 head garlic, minced
2-3 Tbs parsley, roughly chopped
¼ cup extra virgin olive oil
¼ cup honey mustard
- Combine chopped parsley, lemon juice, minced garlic and panko in a bowl. Toss with 2-3 Tbs olive oil. Set aside.
- Turn oven on to 350 degrees.
- Heat cast iron skillet or Dutch oven to med-high, with 3-4 Tbs olive oil.
- Place salmon, skin-side down, on wax paper or whatever you want, you’re not cooking on it, just prepping. I used a pink cutting board 🙂 Spoon enough honey mustard onto each filet so it spreads thin and even. Then press equal amounts of panko mixture on each filet. Transfer to cast iron skillet and sear skin for 3-4 minutes.
- Remove from stove top and put skillet or Dutch oven, uncovered, in the oven where it will finish cooking for 15 minutes. Done. Serve with whatever sides you like but I suggest something simple as the salmon itself has a lot of flavors. Enjoy!
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.
Coming up NEXT on the blog … how to make lox at home and lobster thermidor.
Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler
DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox</small?