Smokey Onion Crusted Salmon
- 24 Oct, 2022
- Posted by: Terrapin Ridge Farms
Smokey Onion Crusted Salmon
Rated 5.0 stars by 1 users
Category
Entrée
Ingredients
- 2/3 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped fine
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Four - 8-ounce salmon fillets, skin on
-
4 tablespoons Terrapin Ridge Smoky Onion Mustard
-
Terrapin Ridge Dijon Mustard Vinaigrette
- 2 tablespoons vegetable oil Lemon wedges, optional
Directions
- Marinade salmon fillets in Terrapin Ridge Dijon Mustard Vinaigrette for 2 hours in refrigerator
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- 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.
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