¼cupPanko breadcrumbsUse gluten-free certified Panko if needed
¼teaspoonpaprika or smoked paprika
¼teaspoondried oregano
⅛teaspoonsea salt
⅛teaspooncayenne (optional, for spice)
1tablespoonolive oil
8ouncessalmon (~2 fillets)
1tablespoonDijon mustard
Tahini Sauce (Optional):
2tablespoonsolive oil (1 oz)
2tablespoonstahini (1 oz)
3tablespoonsapple cider vinegar (1 ½ oz)
1teaspoonDijon mustard
2teaspoonscold water
Instructions
Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of mustard on the salmon.
Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the salmon evenly.
Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.
Notes
Salmon skin is edible but it won't be crisp. Discard skin if desired.