Fogdog Panko Breadcrumb Coated SalmonFish & Prawn

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• 4 Salmon Fillets
• 2/3 Fogdog Panko
• 2T Fresh Parsley, minced
• 1T Lemon Zest
• Salt and Pepper
• 2T Olive oil
• 2T Dijon Mustard
• 2T Canola Oil


Preheat oven to 220*. In a small bowel mix Fogdog Panko, Parsley, Lemon Zest, Salt & pepper and Olive oil. Stir to combine. Heat Canola oil in a cast iron or other heavy duty pan over med-high heat. Spread Dijon mustard on the top of Salmon fillets. Top generously with Panko mixture and press down. Sear salmon in skillet for 3-4 min. place pan in oven for 5-7 minutes. Remove from oven. Cover with foil and let it rest for 5-10 minutes. Serve with fresh garden salad and Lemon Juice.
Notes: The Japanese-style Fogdog bread crumbs called panko are available in many well-stocked supermarkets and Tackle stores.

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