mary berry herb crusted salmon
Basic ingredients for mary berry herb crusted salmon
- 1/3 cup panko (Japanese dry bread flakes)
- 2 teaspoons minced fresh Parsley
- 1 teaspoon grated Lemon zest
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil
- Four 6-to-8-ounce salmon fillets, skin side down
- 2 tablespoons Dijon mustard
- 2 spoons of vegetable oil Lemon wedges for serving
How to make mary berry herb crusted salmon
- Preheat the oven to 425°F. Mix the panko and parsley with 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Now Continue to stir the mixture until it is evenly coated with olive oil. Set aside. Place the salmon fillets skin-side down on aboard. Sprinkle salt and pepper generously on the salmon fillets. Each salmon fillet should have a thick layer of panko mixture.
- The mustard will aid in the adhesion of the panko. After this, In a 12-inch cast-iron skillet or large ovenproof saucepan, heat the vegetable oil on medium heat. After the oil has reached a high temperature, add the salmon fillets skin-side down to the oil.
- Continue to sear for 3-4 minutes to brown the skin. The pan should be placed in a hot oven for about 5 to 7 minutes until the panko has browned and the salmon is nearly cooked. Cover the pan with aluminum foil and let it rest for five to ten minutes. Serve the salmon warm or at room temperature, with lemon wedges.