Gluten-Free Panko-Crusted Salmon Filets Recipe
Love breaded fish but don’t want to bother with frying? This gluten-free Panko-Crusted Salmon Filets recipe is the perfect way to get that satisfying crispiness without the mess of frying.
For this recipe, I used Kinnikinnick’s gluten-free panko-style bread crumbs to coat some wild caught, skin-on salmon. To help the bread crumbs stick to the fish, I used a bit of gluten-free Dijon mustard. It’s simple, flavorful, and cooks in just under 15 minutes.
Salmon is a very nutritious and tasty fish, full of omega-3 and healthy fats. But, it’s important to look for wild caught salmon. Farmed salmon often has higher levels of omega-3 but it has more saturated fat and less protein than wild caught.
- 2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons anchovy paste or 4 anchovy fillets
- ½ cup Kinnikinnick gluten free panko-style bread crumbs
- 2 tablespoons minced fresh Italian parsley
- Zest of 1 lemon , finely grated
- 4 (4- to 6-ounce) salmon filets , skin on
- Kosher or fine sea salt
- Black pepper
- 2 tablespoon Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges , for serving
Preheat oven to 425 degrees.
Heat the olive oil and butter in a 12-inch cast iron (or other oven-safe skillet) over medium heat until the butter has melted. Add the anchovy paste and cook, stirring, until it has melted into the oil and butter, about 10 seconds. Add the panko crumbs and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Transfer the crumbs from the pan to a mixing bowl and wipe the pan clean.
To the panko crumbs, add the parsley and lemon zest, and stir to combine.
Place the salmon filets on a board, skin-side down, and sprinkle lightly with salt and pepper. Brush the mustard on the top of the filets. Divide the crumb mixture evenly on top of the filets, pressing down.
Heat the vegetable oil in the skillet over medium-high heat. Add the salmon, skin-side down, and cook for 2 minutes. Transfer the pan to the oven and cook for 4-6 minutes or until the salmon is cooked through.
Serve immediately with lemon wedges.
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