Pan Salmon with Bread Crumbs
Serve this pan-seared salmon with bread crumbs alongside roasted vegetables, a simple green salad, or buttery rice. Finish with a squeeze of fresh lemon juice for brightness.
Ingredients
- 1 lb salmon filet
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp olive oil
- 1/2 cup panko bread crumbs
- 1 1/2 tbsp butter
- 3 cloves garlic-minced
- 1 shallot-chopped
- 2 tbsp fresh sage chopped
- 1/4 cup white wine
- 3/4 cup evaporated milk
- 1 1/2 tbsp Dijon mustard
Instructions
- Prepare the breadcrumbs in a small saucepan over med-low heat with 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds stirring so it doesn't burn. Stir in breadcrumbs and toss for 2 minutes until combined and golden brown. Set aside.
- To cook salmon, heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper check to make sure there are no pin bones. Place salmon skin side up in the skillet and cook until opaque and golden on each side. If it's 1" thick cook about 3 minutes per side. If using skin on salmon cook skin side down the entire time.
- Remove salmon and set aside. Add remaining butter to skillet along with the shallots and cook for 2 minutes. Then add garlic and sage stir to make sure garlic doesn't burn. Add in wine and cook for 3 minutes, allow it to bubble and slightly reduce. Then whisk in milk and mustard, continue whisking until it bubbles and thickens, about 2 minutes.
- Taste and season, adjust by adding more Dijon if needed.
- Serve immediately drizzled with Dijon sauce topped with bread crumbs. I served this with Swiss chard potatoes (see recipe) and Air fried asparagus.