Panko Mustard Herb Encrusted Salmon

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Salmon is a great fish, full of heart healthy omega-3 acids, but unfortunately, salmon is also one of the more “fishy” fishes, especially when bought frozen or when the fish is overcooked. One way to overcome salmon’s tendency towards fishiness is to pair it with another strong flavor, in this case mustard and herbs. Salmon never had it so good!

Ingredients

4 four ounce salmon fillets, deboned

2 tablespoons salt

2 tablespoons pepper

8 tablespoons mustard

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

1 cup panko breadcrumbs

Juice of 1 lemon

1 tablespoon olive oil

Directions

Remove the salmon from the refrigerator before cooking and cover both sides of each fillet with salt and pepper.

Mix the mustard, tarragon, parsley, panko, and lemon juice in a bowl and set aside.

Heat a skillet over high heat and add the olive oil. Wait until the oil is very hot before adding the salmon. Lower the heat to medium and cook the salmon 2 minutes and then flip.

Cover the cooked side of the fish with the mustard mixture and continue cooking for 2-3 minutes or until the salmon is fully cooked.

If you want, flip the fish and put the mustard side down for 30-60 seconds before removing from the stove.

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