We love this Panko Herb-Crusted Dijon Salmon recipe! Flaky salmon slathered in creamy Dijon mustard and topped with crisp panko and recent herbs. Skip the boring salmon and add some serious oomph to your dark dinner routine with this tasty food dish.
Flaky salmon slathered in creamy Dijon mustard and topped with crisp panko and recent herbs. Skip the boring salmon and add some serious oomph to your dark dinner routine with this tasty recipe!
If you get an opportunity to undertake this Panko Herb-Crusted Dijon Salmon, let me know! Leave thereforeme love within the comment type below or tag your photos with @peasandcrayons on Instagram so I will happy dance over your creation.
SO . . . HOW WAS IT?
Quick, easy, and oh-so-tasty! This Panko Herb-Crusted Dijon Salmon completely simply won itself a spot on the weekly dinner rotation. Hopefully it wows you too!
Though it didn’t would like a sauce, this dish tasted fully wonderful with a facet of food sauce. merely mix your favorite plain greek food with sriracha, garlic powder, a pinch of salt, and a sprinkle of a number of the herbs you used for the fish. No measurements needed; simply season to style and enjoy the deliciousness!
Looking for a tasteful dish to combine together with your salmon? Fabulous! do this easy green goods dish on for size.
INGREDIENTS :
PANKO 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
- 2-3 TBSP olive oil
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp of dried dill or 1/2 TBSP fresh
- sea salt to taste
TOMATO CUCUMBER SALAD :
- 1 green bell pepper
- 1 + 1/2 cups cherry tomatoes, quartered
- 1/4 cup avocado oil or olive oil
- 1 cucumber
- 1 TBSP red wine vinegar
- juice of 1 lemon
- salt and pepper, to taste
- 2 TBSP fresh cilantro or parsley (pick your favorite!)
- 2-4 TBSP crumbled feta (skip for dairy-free)
INSTRUCTIONS :
PANKO HERB-CRUSTED DIJON SALMON :
- 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!
TOMATO CUCUMBER SALAD :
- Chop your veggies, removing any seeds/skin/stems needed.
- If you’re using an english (hothouse) cucumber you can keep the seeds and skin on, but if you’re using a standard cucumber then remove the skin and seeds.
- Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.
- Toss to coat, top with feta, and dig in!
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