A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.
Ingredients
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¼ cup panko (Japanese breadcrumbs)
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¼ cup chopped flat-leaf parsley
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1 tablespoon chopped dill, tarragon, or chives (optional)
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1 tablespoon plus 1 teaspoon olive oil
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1 3-pound salmon fillet, skin on, small bones removed
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¼ cup Dijon mustard
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Coarse salt and ground pepper
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2-3 lemons, quartered, seeds removed
Directions
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Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
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Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
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Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.
Cook's Notes
Lay out the fish buffet-style -- warm or at room temperature.