- 2 tsp. olive oil, plus more for coating foil
- 4 tsp. Dijon mustard
- 1 tbs. finely chopped fresh parsley or 1 tsp. dried thyme
- 1 tsp grated orange peel
- 1 ¼ lbs. 20 ounce skin on salmon fillet
- Kosher salt
- fresh ground black pepper
- 3 tbsp. panko breadcrumbs
- Heat oven to 350 F and arrange a rack in the middle. Line a baking sheet with aluminum foil and coat an area about the size of the fish with olive oil; set aside.
- Place the olive oil, mustard, parsley and orange peel in a small bowl and whisk to combine. Lay the salmon on the foil, skin side down, and season it generously with salt and pepper. Evenly spread the mustard mixture all over the top. Sprinkle the breadcrumbs over the mustard mixture until it's completely covered, then gently pat to get the panko to adhere.
- Bake the fish for 15 minutes, then check for doneness. The center should spring back to the touch and the breadcrumbs should be golden brown. It it's not ready, return the fish to the oven for a few minutes more. If the fish ready but the breadcrumbs aren't browned, broil about 2 minutes more or until golden brown. Serve with a crisp salad.