Parmesan Crusted Salmon

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  Bread Crumbs, Panko, Dry(60g)
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  Garlic powder(3g)
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  Parsley, Fresh(5g)
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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Unsalted Butter(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salmon
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  Lemon

Instructions

1. 1Pat the salmon dry with paper towels, then divide evenly into 4 portions and season lightly with salt and pepper.
2. 2In a small bowl, combine the panko, garlic powder, fresh parsley, grated Parmesan, and a pinch of salt and pepper. Add 2 tablespoons of butter and mix with a fork until the mixture resembles wet sand.
3. 3Heat the remaining butter in a large skillet over medium-high heat for 1–2 minutes until foaming, then arrange the salmon skin-side up in a single layer.
4. 4Cook 4–5 minutes over medium-high heat without moving, until the skin is golden and crispy.
5. 5Flip the salmon carefully, then immediately press the panko mixture firmly onto the top of each fillet, distributing evenly.
6. 6Cook 3–4 minutes more over medium-high heat until the crust is golden brown and the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. 7Divide the salmon evenly into 4 airtight containers while still warm, then cut the lemon into wedges and pack separately.
8. 8Store in the refrigerator for up to 3 days and reheat gently in a 300°F oven for 5–7 minutes before serving.