Servings: 4

2/3 Cup panko ⅔ Cup panko
 
2 T minced parsley 2 T minced parsley
 
1 T lemon zest 1 T lemon zest
 
1/2 t salt & 1/2 t pepper ½ t salt & ½ t pepper
 
1 t Old Bay seasoning (optional, but necessary in my opinion) 1 t Old Bay seasoning (optional, but necessary in my opinion)
 
Olive oil Olive oil
 
4 salmon fillets, with skin 4 salmon fillets, with skin
 
2 T dijon mustard 2 T dijon mustard
 
lemon wedges lemon wedges

Preheat oven to 425.
In a small bowl, combine panko, parsley, lemon zest, and seasonings. Drizzle 2 T of olive in and toss to mix.
With salmon fillets skin side down, brush each with dijon mustard, then salt & pepper.
Press a thick layer of panko over mustard.
Heat oil over medium high in an oven safe skillet. Cook salmon, skin side down, for 3 to 4 minutes.
Put pan in 425 degree oven for 5 to 7 minutes, then cover with foil and let rest for 5 minutes.