PANKO CRUSTED SALMON

It seems people either love salmon or they totally hate it. We are in the company of the former…we do love salmon made any number of ways. Grilled…pan-seared…baked…poached…or in a pasta dish…it’s all good.

Whether it’s a salmon steak (cut crosswise through the whole fish) or a bone-less skin-less filet like this one, it does take a little finesse to cook it properly. Aim for 125 degrees for a medium rare to about 135 for medium. I prefer somewhere in the middle.

Here’s a recipe loosely based on one I saw on Binging with Babish, with a couple minor changes.

Ingredients:

• Two 6-8 ounce boneless salmon filets (skin on or skinless)

• Kosher salt and black pepper

• 2 tbsp unsalted butter

• 1 cup panko crumbs

• 1 tbsp fresh chopped thyme leaves

• 1 tbsp fresh chopped flat leaf parsley

• 1 tbsp mayonnaise

• 1 tbsp Dijon mustard or whole grain mustard

• Lemon wedges

Directions:

• Preheat oven to 350 degrees.

• Pat dry salmon filets with a paper towel. Season with salt and pepper.

• Heat the butter in a small skillet over medium heat and add the panko crumbs, tossing for about 1 minute to lightly brown. Add the chopped herbs and toss for another 30 seconds. Season with salt and pepper. Remove from skillet to a small bowl and set aside.

• Mix together the mayonnaise and Dijon in a small bowl.

• Wrap a small wire rack in foil. Spray generously with cooking spray. Place in a small sheet pan.

• Coat the tops of the salmon filets with the mayo/Dijon mixture. Thoroughly cake the tops of the salmon with the panko mixture.

• Place salmon on the foil wrapped wire rack and sheet pan and place in the oven. Bake for about 6-8 minutes depending on the thickness of the salmon. Cook until the internal temperature is 125-135 degrees according to how done you like it.

• Serve with a squeeze of fresh lemon juice and a dab of tartar sauce. I served mine with Creamy Cheesy Polenta.