Herb-Crusted Dijon Salmon
- 2 large wild Alaskan salmon fillets [skin removed // fresh or frozen]
- 1/4 cup dijon mustard
- 1/2-2/3 cup plain panko breadcrumbs
- 1 TBSP fresh chopped parsley
- 1 TBSP fresh chopped chives
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp of dried dill or 1/2 TBSP fresh
- 2-3 TBSP olive oil
- sea salt, to taste
- lemon wedges, for a burst of citrusy flavor
- inspired by Better Homes and Gardens Sept 2013
- Defrost if using frozen.
- Preheat your oven or toaster oven to 450 degrees F.
- On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
- Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
- Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
- Heat a pan or skillet with a few spoonfuls of olive oil.
- Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
- With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
- If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
- The result is a crisp, flavorful crust on the outside with a tender flaky inside.
- Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!
so… how was it? Quick, easy, and oh-so-tasty! This one totally just won itself a spot on the weekly dinner rotation. Hopefully it wows you too! Though it didn’t need a sauce, this dish tasted absolutely amazing with a side of yogurt sauce. Simply combine your favorite plain greek yogurt with sriracha, garlic powder, a pinch of salt, and a sprinkle of some of the herbs you used for the fish. No measurements needed, just season to taste and revel in the deliciousness!