Dijon-Herb Crusted Salmon
A fast dinner for the weeknight or a simple but elegant entree for entertaining paired with a Burgundian-style Chardonnay like Bonterra The Roost.
Servings 4
Ingredients
- 4 6-oz. wild Alaskan sockeye salmon fillets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko, Japanese breadcrumbs
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 sprigs thyme, just the leaves
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper. Put the salmon fillets on the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes or to desired doneness. Remove from the oven. Turn the oven to broil.
- While the salmon fillets are baking, in a small bowl combine; panko, parsley, oil, thyme, and Dijon mustard.
- After the salmon has baked for 10 minutes, spoon the panko mixture evenly over the fillets. Pressing down gently to adhere the panko mixture to the fillets.
- Place the baking sheet back into the oven and broil 1 to 3 minutes or until topping is golden and crisp.