Gwynne’s Panko-Crusted Salmon

Gwynne Wicks & Kenneth Galbraith

This recipe is from Gwynne Wicks of Glen Cove, New York. She has been a subscriber to Galilee Green Olive Oil for almost two years.

She and Ken have also become regulars at our Wednesday LIVE Zoom Study Sessions!

This week she sent me some photos of her delicious salmon. The fresh ingredients and awesome olive oil really make a difference in the flavor.

Panko-Crusted Salmon

from the Barefoot Contessa How Easy is that?

Ingredients

The freshest ingredients and best olive oil make a difference!

• 2/3 cup panko (Japanese dried bread flakes)
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 tablespoons Galilee Green olive oil (GGOO)
• 4 (6- to 8-ounce) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• 2 tablespoons GGOO
• Lemon wedges, for serving

Directions:

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
3. 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.
4. Heat the olive 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 to 4 minutes, without turning, to brown the skin.
5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the 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.

Thank you so much for sharing your great idea Gwynne!