Baked Salmon Fillet
Fifteen minutes of prep. time, seven minutes in the oven, and a moist, perfectly seasoned salmon filet is for dinner.
Servings 4
Ingredients
- 4 6-8 oz salmon fillets or a 1.5 lb. slab of salmon Buy skin on fillets
- ⅔ cup Panko crumbs
- 2 Tb. fresh parsley, chopped fine or combine chives, fresh dill, parsley
- 1 tsp. grated lemon peel
- 2 Tb olive oil
- 2 Tb. Buzz Savories Spicy Beer Mustard
- ½ tsp salt and pepper to taste
Lemon and Yogurt Sauce for the Salmon
- 6 Tb. fresh squeezed lemon juice
- 1 garlic clove grated
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 2 cups yogurt
Instructions
Salmon Fillet
- Preheat oven to 425.
- In a small bowl mix together the Panko crumbs, parsley, lemon zest, half the salt and half the pepper.
- Place salmon fillets, skin side down on a board. Brush the tops of the fillets with Spicy Beer Mustard. Brush lightly. No need to pack on the mustard. Spicy Beer Mustard adds flavor and retains moisture as the salmon bakes.
- Sprinkle generously with salt and pepper and press Panko thickly on top of the mustard on each fillet. The mustard will help Panko adhere and add flavor to the salmon.
- Heat vegetable oil over medium high heat in a 12" heavy skillet or griddle suitable for baking in a hot oven. When oil is very hot, add salmon fillets, skin side down. Sear 3-4 minutes without turning.
- Transfer to a hot oven for 5-7 minutes or less until salmon is almost cooked through and Panko browns. Remove from oven and tent with aluminum foil and allow to rest for 5-10 minutes.
- Check for doneness (salmon flakes when done) I like the thickest part of the salmon fillet underdone because it cooks more under the aluminum foil tent.
- Serve warm or hot with lemon slices and Lemon and Yogurt Sauce.
Lemon Yogurt Sauce for Salmon
- Mix and blend lemon juice, grated garlic, salt, pepper and yogurt.
- Serve with the roasted salmon and garnish with lemon slices and a fresh herb bouquet.