Ingredients

The following ingredients have 4 Servings
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped capers
  • 2 teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 1/4 cups panko breadcrumbs
  • 1/3 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 4 (6 oz each) skinless salmon filets
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, sliced

Instruction

  • Mix all remoulade ingredients in a small bowl. Refrigerate until needed.
  • Place the flour in a shallow dish.
  • Place the egg in another dish.
  • Place the panko in a third dish.
  • Sprinkle the fish evenly with the salt and garlic powder.
  • Heat the olive oil in a large skillet over medium heat.
  • Working with one salmon filet at a time, dredge the filet in the flour, shaking off the excess. Then dip the filet in the egg, allowing the excess drip off. Coat the fish completely with the panko, pressing it lightly into the fish if needed. Repeat the procedure with the remaining fish.
  • Add the fish to the hot pan. Cook for about 4 minutes, or until the panko is browned. Flip and cook on the second side until the fish flakes easily.
  • Serve with the remoulade and the lemon wedges.