Ingredients:

  • 4 (6 ounce) salmon fillets
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup Panko breadcrumbs
  • 2 cloves garlic, micro planed
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat the oven to 400°F. Note: A hot oven is crucial for browning the crust before the fish overcooks.
  2. Pat the salmon dry with paper towels. Note: Moisture is the enemy of a good sear; dry fish equals better crust adhesion.
  3. Arrange fillets on a parchment lined tray. Brush the tops with olive oil and season with sea salt and black pepper.
  4. Whisk the binder. In a small bowl, combine the mayonnaise and Dijon mustard until smooth and creamy.
  5. Prepare the crunch. In a separate bowl, toss together the Parmesan, Panko, micro planed garlic, parsley, and lemon zest.
  6. Apply the glue. Spread a thin, even layer of the mayo mixture over the top of each fillet.
  7. Pack the crust. Spoon the Parmesan mixture over the mayo, pressing down firmly with the back of a spoon until the topping feels secure.
  8. Bake for 12 minutes. Cook until the crust is golden brown and the fish flakes easily with a fork.
  9. Rest the fish. Let the salmon sit for 3 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
  10. Serve immediately. Garnish with extra parsley and a fresh squeeze of lemon wedge for that final pop of flavor.