This might be my new favorite salmon recipe and my new favorite bread crumbs. Not sure if you have ever used Panko bread crumbs before, but they are Japanese flaky bread crumbs, usually used for fried foods, that will give your dish a great crunch! We added some arugula with a rice wine vinegar mix, adapted from an arugula salad recipe, on top to add a little bit of peppery taste.
FOR THE SALMON:
2/3 c panko bread crumbs
2 tbsp finely minced fresh parsley
1 tsp lemon zest
1/2 tsp salt
1/2 tsp ground black pepper
3-4 tbsp olive oil, divided
4 (6-8 oz) salmon fillets, skin on
2 tbsp Dijon mustard
Lemon wedges, for serving
FOR THE ARUGULA:
4 cups arugula
2 tbsp olive oil
1 tbsp rice vinegar
Preheat the oven to 425 degrees. In a small bowl, mix the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tbsp of the olive oil and toss with a fork until evenly coated; set aside.
In a medium mixing bowl, combine arugula, olive oil and rice vinegar and set aside.
Place salmon fillets skin side down on a cutting board or plate. Generously brush the tops with Dijon mustard and season with salt and pepper. Press the panko mixture thickly on top of the mustard, making sure it adheres.
Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. If you don't have an oven-safe skillet like us, just use a regular skillet and have a baking sheet covered in foil ready for the next step. When the oil is hot, add the salmon fillets, skin side down and sear for 3-4 minutes without turning.
Transfer the skillet (or transfer the fillets to the baking sheet if your skillet is not oven-safe) to the preheated oven for 5-7 minutes until the salmon is cooked through and the panko is browned. Top with arugula mixture and lemon slices. Serve and enjoy!