Lemon parmesan crusted salmon

• Seafood

  • 4 6 ounce salmon filets

• Produce

  • 2 tbsp Dill, Fresh
  • 1 tbsp Lemon, fresh zest

• Condiments

  • 4 tsp Dijon mustard

• Baking & Spices

  • 1 4 + 1/2 teaspoon salt
  • 1 8 + 1/4 teaspoon ground black pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Panko breadcrumbs

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Parmesan cheese, grated

Found on culinaryginger.com

Description

Ingredients

• Four 6 ounce salmon filets
• 4 teaspoons dijon mustard
• 1/4 + 1/2 teaspoon salt
• 1/8 + 1/4 teaspoon ground black pepper
• 1 1/2 cups panko breadcrumbs
• 1 tablespoon fresh lemon zest
• 1 cup parmesan cheese, grated
• 2 tablespoons fresh dill, finely chopped
• 3 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil

Directions

• Preheat oven to 425 degrees F.
• Line the salmon filets up on a cutting board.
• Brush the tops with a thick layer of dijon mustard and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 of the lemon zest.
• To a mixing bowl add the panko, lemon zest, parmesan,dill, 1/2 teaspoon salt & 1/4 teaspoon pepper.
• To a small bowl mix the melted butter and olive oil. Stir into the breadcrumbs.
• Add the breading in a thick layer to each of the filets, pressing into the mustard.
• Add the vegetable oil to an ovenproof heavy griddle pan or skillet over medium heat.
• When the oil is slightly rippling add the salmon filets, skin-side down and cook for 3 minutes.
• Transfer the pan to the oven and bake for 8 minutes until the breading is golden brown.