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.

Ingredients:

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)

Olive oil

4 salmon fillets, with skin

2 T dijon mustard

lemon wedges 

Directions:

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. 

Enjoy!

- Caitlin McSorley