Bright And Crunchy Salmon Recipes

Steps:

• Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
• Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.

Steps:

• Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
• Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
• Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
• Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
• When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.