Salmon with a breadcrumb crust
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Salmon fillet coated with a layer of Dijon mustard and a panko breadcrumb mixture is baked in the oven, resulting in an incredibly juicy interior and crispy exterior. Panko is a large, fluffy Japanese breadcrumb, beloved by chefs for its crispness. The panko topping also helps preserve the fish's moistness in the oven while crisping up beautifully. Before coating the salmon with a mixture of panko, lemon zest, and chopped parsley, apply a thin layer of mustard, which will act as a glue and add a piquant note. Serve the salmon with a drizzle of lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 salmon fillets, 170-220 g each, with skin
- 2/3 cup Japanese panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tsp. grated lemon zest
- 2 tbsp. l. olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons of vegetable oil
- Lemon wedges for serving
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a small bowl, mix together panko breadcrumbs, parsley, lemon zest, 0.5 tsp salt, and 0.5 tsp black pepper. Drizzle with olive oil and toss to coat evenly. Set aside.
- Place the salmon fillets skin-side down on a cutting board. Generously coat the tops of the fillets with mustard, then sprinkle generously with salt and black pepper. Press the breadcrumb mixture firmly over the mustard onto each salmon piece to ensure it adheres well.
- Heat the vegetable oil in a cast iron skillet or a large, heavy, oven-safe 12-inch skillet over medium-high heat. When very hot, add the salmon fillets, skin-side down, and cook for 3-4 minutes, without moving, until the skin is golden brown.
- Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost completely cooked through and golden brown. Remove from the oven, cover with foil, and let rest for 5-10 minutes. Serve the fish hot or at room temperature with lemon wedges.
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