This recipe is so delicious, and honestly once you make it you will never have to measure the ingredients again because you really can’t go wrong just throwing all these flavors together.
- 2/3 cup panko (Japanese dried bread flakes)
- 1 teaspoon grated lime zest (or lemon!)
- Kosher salt
- Black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets
- 2 tablespoons Dijon mustard
- 2 tablespoons Coconut Oil (or canola oil)
- Lime wedges, for serving
Preheat the oven to 425 degrees. In a small bowl, mix together the panko, lime zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down (but I use skinless), 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 coconut oil over medium-high heat in a large heavy, ovenproof pan or cast iron skillet– if you don’t have either, cook in a skillet and then transfer to a cookie sheet for baking. When the oil is very hot, add the salmon fillets (skin side down) and sear for 3 to 4 minutes. Transfer the pan to the hot oven for 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 8-10 minutes. Serve with lime wedges.
Original Recipe: Here