I'll admit it - I'm a little afraid of cooking fish. It's so simple, but in my head I make it crazy complicated. I'm filled with unfounded paranoia about over or under cooking it, forgetting a bone, making the house reek of fish, or turning my kids off seafood for good.
My point here is that, while I feel confident in cooking most dishes, fish just doesn't come naturally to me.
That being said, I'm really good at making this one, and my family likes it.
2/3 Cup panko
2 T minced parsley
1 T lemon zest
1/2 t salt & 1/2 t pepper
1 t Old Bay seasoning (optional, but necessary in my opinion)
4 salmon fillets, with skin
2 T dijon mustard
Preheat oven to 425.
In a small bowl, combine panko, parsley, lemon zest, and seasonings. Drizzle 2 T of olive in and toss to mix.
With salmon fillets skin side down, brush each with dijon mustard, then salt & pepper.
Press a thick layer of panko over mustard.
Heat oil over medium high in an oven safe skillet. Cook salmon, skin side down, for 3-4 minutes.
Put pan in 425 degree oven for 5-7 minutes, then cover with foil and let rest for 5 minutes.
- Caitlin McSorley