Crispy Salmon
Crispy Salmon is a baked fillet with a deeply browned panko crust, finished under the broiler. The coating goes on in three steps: seasoned flour, then lemon juice, then breadcrumbs. The lemon juice stands in for the usual egg and adds a sharp note to the crust. Baking until the fish is just slightly underdone leaves the center tender, and the broiler turns the panko golden at the end. It suits wild salmon well.
Instructions
Stir the flour, salt and pepper together in a pie pan. Put the panko in a second pan, and pour the lemon juice into a large bowl.
Keep one hand dry for the flour and panko and one hand wet for the lemon juice. Dredge each fillet in the flour, then dip it in the lemon juice, then press it into the panko until coated.
Coat the breaded fillets with olive oil and set them on a sheet pan.
Bake in the center of a 375°F oven for 27 minutes, until the salmon is slightly underdone in the middle.
Take the pan out and heat the broiler. Slide the salmon under the broiler and cook until the crust is deeply browned.
Serve right away, while the crust is still crisp.
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