Panko-encrusted Salmon with Fresh Herbs

 

Considering that, prior to my ordering from Wild Alaskan Company, I had relatively little experiencing preparing fish, I feel as though I am becoming quite the pro. This week I decided to bake salmon crusted with Panko and herbs, and really loved it. A butter sauce would probably have been a nice addition, but I didn’t need it.Panko-encrusted Salmon with Fresh Herbs

2 T. unsalted butter

½ T. freshly squeezed lime juice

½ T. freshly grated lime zest

½ t. Old Bay seasoning

1 c. Panko breadcrumbs

1 garlic clove, minced

¼ c. fresh parsley leaves, minced

¼ c. fresh basil leaves, minced

2 8-oz. fillets coho salmon

 Preheat oven to 400°F. Cover a baking sheet with parchment paper or a Silpat; set aside.

 Melt butter in a 10” skillet over moderate heat. Stir in lime juice, zest, Old Bay, panko, and garlic. Sauté mixture over moderately high heat, stirring frequently, until panko is crisp and golden. Remove skillet from heat and stir in parsley and basil.

 Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture. Place salmon on prepared baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.

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