Panko-Crusted Salmon

Here is yet another Ina Garten recipe from Barefoot Contessa how easy is that? It's almost too simple to call a recipe and the results are wonderful. The key ingredient is panko, those magical bread crumbs from Japan. No substitutes, please.

2/3 cup panko crumbs

2 tbl. minced, fresh parsley

1 tsp. grated lemon zest

Kosher salt and freshly ground pepper to taste

2 tbl. good olive oil

4 6-8 oz. salmon fillets, skin on

2 tbl. Dijon mustard

2 tbl. vegetable oil

lemon wedges

Preheat oven to 425 degrees

In a small bowl, mix together the panko, parsley, lemon zest, salt and pepper. Drizzle with the olive oil and stir until crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12 inch cast iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5-7 minutes (see note) until the salmon is almost cooked and the panko is browned. Remove from oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Serves 4

NOTE: My fillets were about 8 ounces each and required about 9 minutes in the oven to be cooked medium rare. I served the salmon with brown rice mixed with sauteed mushrooms and onions.