Easy Morsel Crumb-crusted Salmon

Serves 4. 
  • 1/3 cup Margot's Morsel's Killer Garlic, crumbs
  • 1/3 cup crushed pistachio nuts
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Up to 2 tablespoons good olive oil
  • Four 6- to 8-ounce salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • Lemon wedges, for serving

Preheat the oven to 425 degrees. 

In a small bowl, mix together the morsel crumbs, crushed pistachios, parsley, lemon zest, taste before adding salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. 

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the crumb mixture thickly on top of the mustard on each salmon fillet.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. 

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

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