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|-Preheat the oven to 425 degrees.
-In a small bowl, mix together panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Add olive oil and stir.
-Place the salmon fillets, skin side down, on a plate. Generously brush the top of the fillets with Dijon and then sprinkle generously with the rest of the salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet (or over whole large piece).
-Heat vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large, ovenproof pan. When the oil is hot, add the salmon fillet(s), skin side down, and sear for 3 -4 minutes, without turning, to brown the skin.
-Transfer the pan to the preheated oven for 5-7 minutes until the salmon is just cooked and the panko is browned (the thicker the fillet the longer the cook). -Remove from the oven, cover with aluminum foil, and allow to rest for 5 minutes.
-Serve the salmon with lemon wedges, saved from after zesting and a small amount of fresh parsley.
Updated: 5 hours ago
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