1/3 cup dry bread crumbs (try panko?)
2 tbsp minced fresh parsley
salt and freshly ground black pepper
1 tbsp olive oil
Two salmon fillets, skin on, 6-8 ounces each
1.5 tsp Dijon mustard
1.5 tbsp mayonnaise
1 tbsp vegetable oil
Serve with lemon wedges
Preheat the oven to 425°.
In a small bowl, mix together the bread crumbs, parsley, 1/4 teaspoon each salt and pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Sprinkle generously with salt and pepper. Mix the mayonnaise and mustard together, and then slather it over the tops of the fillets. Press the bread crumb mixture thickly on top of the mayonnaise on each salmon fillet. This will help the bread crumb mixture stick to the salmon.
Heat the vegetable oil over medium-high heat in a 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.
Transfer the pan to the hot oven for 15 to 25 minutes until the salmon is almost cooked and the bread crumbs are browned. Remove from the oven and serve with lemon wedges.
2021 Easy, although judging the time to get the salmon done was tricky. Delicious! The ratio of mustard to mayonnaise can be adjusted, but I like just a hint of mustard. A 1/2 tsp of lemon zest could be added to the bread crumb mixture also, but use a light hand with that.