Ingredients
2/3 cup panko bread crumbs
2 tablespoon minced fresh parsley
1 teaspoon lemon zest
3 tablespoon melted butter
4 piece salmon fillets
1 1/2 tablespoon dijon mustard
4 wedges lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon pepper
Preparation
Place stone cooking tray in oven and preheat oven to 425F (400 for pure convection)
Mix panic crumbs, lemon zest, 1/2 tsp salt, 1/2 tsp pepper and parsley together in a small bowl.
Melt butter and mix half of it into crumb mixture to evenly coat.
Place salmon skin side down on preheated stone. Season each fillet with lemon pepper and Dijon mustard. Spread crumbs thickly overtop and return stone to oven.
Cook for 12-15 minutes drizzling remaining butter over top halfway through the cooking process.
