Directions

1. Marinade salmon fillets in Terrapin Ridge Dijon Mustard Vinaigrette for 2 hours in refrigerator.

2. Preheat oven to 425 degrees.
3. In a small bowl, mix together panko, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add olive oil and stir until the crumbs are evenly coated. Set aside.

4. Remove salmon from marinade. Generously brush the top of the salmon fillets with Terrapin Ridge Smoky Onion Mustard. 1 tablespoon per fillet or more if necessary to cover each piece of fish. Then press the panko mixture thickly on top of the mustard on each salmon fillet.

5. Heat the vegetable oil over medium-high heat in large 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.
6. Transfer the pan to the hot oven for 6-8 minutes until the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 minutes. Serve the salmon with lemon wedges. A spinach/mushroom risotto is great to serve the salmon atop of.