3-4 salmon steaks, about 6 oz. each -or- whole side of salmon
¾ cup panko bread crumbs
¼ cup fresh parsley chopped
Zest of 1 lemon
1 tablespoon Tony Chachere’s Original Creole Seasoning
2 tablespoons olive oil
½ cup dijon mustard
DirectionsPreheat oven to 425 degrees.
In a small bowl, combine panko, parsley, lemon zest, and Tony Chachere’s Original Creole Seasoning.
Generously top the fillet with mustard.
Place salmon, mustard side down, into bowl of panko bread crumb mixture, pressing down so panko adheres to salmon.
Place salmon, panko crumb side up in a skillet or roasting pan, and place in oven, bake approximately for 10 minutes or until done.
*This panko bread crumb mixture is great on any type of fish or shrimp, pork, chicken, or beef tenderloin.