1-2 tbsp Smak Dab White Wine Herb or Curry Dijon Mustard
1/3 cup panko breadcrumbs
1 tbsp parsley or dill, finely chopped
½ tsp lemon zest
1 tbsp olive oil or melted butter
2 salmon fillets (6-8 oz each) - you could also use this recipe with any white fish or chicken
1 tbsp cooking oil
Kosher salt and freshly ground black pepper, to taste
Directions
In a skillet, add in 1 tbsp cooking oil and heat on medium-high.
On a plate, place the salmon skin side down and smear the meaty side with mustard and season with salt and pepper. Press the panko mixture onto the mustard so it sits in an even thick layer.
When the pan is hot, place the salmon in the skillet (skin side down) to sear the skin for 2-3 minutes. Once the skin starts to turn golden, place in the hot oven for 5-8 minutes or until the fish is firm and cooked (but not overcooked!). Allow to rest for 5-10 minutes.
