m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
This is another recipe for Costco’s big bags of frozen salmon. It was formerly a footnote to my Costco Salmon recipe, but Peter likes it so it’s been promoted to a real recipe. I found the original recipe on Pinterest, but simplified and reduced for my purposes.
- 2 salmon steaks, defrosted (about 1 ½ lbs.)
- 1 T honey
- 1 T mustard (or 1 tsp dry mustard powder)
- 1-2 crushed garlic cloves
- a dash of lemon juice
- 1/3 c. panko
- 1 T chopped parsley
- 2 tsp. olive oil
- salt and pepper to taste
- Mix the coating and panko ingredients separately.
- Spread the coating on both sides of the salmon steaks.
- Dip one side of each steak in panko mix, and put it panko side down into baking dish.
- Sprinkle the remaining panko on top.
- Bake 12-15 minutes (depending on thickness) in a 400° oven.
- Let stand 5 minutes before serving.
For panko-crusted trout, replace the honey with oil or mayo, reduce the mustard to 2 tsp (or optionally substitute ½ tsp. wasabi powder), and skip all panko ingredients except panko with 3 T. grated parmesan. Sprinkle the panko on the non-skin side of the trout instead of dredging in it. Bake 12 minutes at 425° or convect at 400°.