Lemon Parmesan Crusted Salmon
Lemon Parmesan Crusted Salmon features flaky fillets topped with a golden, crisp panko lemon, dill and Parmesan crust. Using a simple combination cooking method, this easy salmon recipe delivers restaurant-quality results in about 20 minutes.
Ingredients
For the breading:
- 1 ½ cups (192 grams) panko breadcrumbs
- 1 ½ teaspoons fresh lemon zest
- 1 cup (128 grams) Parmesan cheese grated
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter melted
- 1 tablespoon olive oil
For the salmon:
- 4 center cut salmon filets
- 4 teaspoons dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Turn your oven to the broil/oven grill setting. Position the top rack in the highest slot (usually 3–4 inches from the heat source).
Prepare the breading:
- In a mixing bowl, combine the panko, lemon zest, Parmesan, dill, salt, and pepper. Stir in the melted butter and olive oil, mixing well until the crumbs are evenly moistened.
Prepare the salmon:
- Lay the salmon fillets on a cutting board, skin-side down. Spread a thick layer of Dijon mustard evenly over the tops, then sprinkle with salt, pepper, and the remaining lemon zest.
- Press a thick, even layer of the panko mixture onto the top of each fillet, using the mustard to help the breading adhere.
- Heat the vegetable oil in an ovenproof heavy frying pan over medium heat. When the oil is slightly rippling (shimmering), add the salmon fillets skin-side down. Cook for 3 minutes without moving them to ensure the skin gets extra crispy.
- Transfer the pan to the oven. Broil/oven grill for 2-4 minutes, keeping a close eye on it, until the breading is golden brown and the salmon is cooked to your liking.
Video
Nutrition
Serving: 1 | Calories: 551kcal | Carbohydrates: 8g | Protein: 37g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Cholesterol: 154mg | Sodium: 461mg | Fiber: 1g | Sugar: 1g