Panko Crusted Fish
This Panko Crusted Fish recipe features wild Alaskan salmon or Arctic char coated with Dijon mustard and herbed breadcrumbs, delivering a crispy, flavorful finish. Naturally lactose-free and easily gluten-free with almond crumbs, this dish is a great source of Omega-3s and makes for delicious leftovers perfect for salads.
Ingredients
- 2 pounds wild Alaskan salmon or arctic char
- 2 tablespoons Dijon Mustard
- 2 tablespoons ghee
- Salt
- Pepper
- 1 cup Herbed Breadcrumbs (see recipe) mixed with:
- 3 tablespoons parsley, minced
- Zest from 1 lemon
Instructions
- 1
Preheat the oven to 425º.
- 2
Lightly sprinkle both sides of fish with salt and pepper.
- 3
Brush mustard on top salmon. Heat oil over medium-high heat in a 12-inch large heavy ovenproof pan. When the oil is hot, add the salmon skin side down, and sear for 4 minutes, without turning. You want the skin to brown but not burn.
- 4
Remove pan from heat and press panko mixture on top of the mustard on the salmon, creating a thick coating on top. Transfer the pan to the hot oven for 6-8 minutes until the salmon is cooked through and the panko is browned. Remove from the oven very carefully, the handle is extremely hot.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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