Think salmon is boring? Try this simple recipe that adds the crunch of Panko (Japanese breadcrumbs) for a little excitement.
1/2 cup Panko (found in the international foods aisle)
1/2 cup roughly chopped fresh parsley
1 tsp dried tarragon
2 tbsp olive oil
3 lb salmon filet, skin on
1/4 cup Dijon mustard
1 tsp salt
1 tsp pepper
1 lemon, cut into wedges
Preheat oven to 475.
In a small bowl, toss panko with parsley, tarragon, and 1 tbsp of the olive oil.
Place salmon, skin down, on parchment paper lined baking sheet. Spread evenly with Dijon mustard. Sprinkle with salt and pepper. Sprinkle with panko and herb mixture, gently patting the mixture down to coat the salmon completely. Drizzle with the remaining 1 tbsp of olive oil.
Roast salmon until it flakes with a fork, about 20 minutes. With a large spatula, loosen the salmon from its skin (which should stick to the parchment paper). Serve with wedges of lemon.
Serves 6
Donna Cooks 
skin’s the best part! oh nice picture 😉
seriously though mustard and salmon is something i haven’t tried yet so i’ll keep it in mind.
made miso-carrot glazed salmon with this recipe: http://www.nytimes.com/2006/10/25/dining/253mrex.html?_r=1&oref=slogin tonight. added 1 tblspn of sesame oil. i dunno, it was alright, but felt like it was missing something. maybe it was the crunch of panko. the sauce is pretty tasty itself tho.
that looks delicious. panko-crusted fish is always a win but the addition of dijon is an interesting twist!
Trader Joe’s in CA has this awesome cajun style salmon. Some of the best Salmon I have ever tasted. Wish we had a Trader Joe’s.
I made up a similar receipe just last Friday ! Found Emeril’s herb roasted salmon and added panko to the herbs and applied to the dijon coated salmon filets. The only difference was searing it in olive oil over high heat for 1 minute per side and then finishing in the oven. It was pretty awesome !
I want a receipe for herb crusted filet salmon , the one at cheesecake restaurant