This delicious panko-crusted salmon is an easy and quick meal perfect for weeknights or entertaining. Inspired by Ina Garten, it features crispy mustard croûtes and tender salmon for a delightful combination of textures. With common pantry ingredients like Dijon mustard and panko, it’s simple to prepare and offers a restaurant-quality dish at home.
Recipe Ingredients:
- ⅔ c panko (Japanese dried bread flakes)
- 2 tbsp minced fresh parsley
- 1 tsp grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tbsp good olive oil
- 4 (6- to 8-oz) salmon fillets, skin on
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- Lemon wedges, for serving
How To Make Panko-crusted Salmon?
- Preheat the oven: Preheat your oven to 425°F / 220°C.
- Prepare the panko topping: In a small bowl, mix the panko, parsley, lemon zest, salt, and pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
- Prepare the salmon fillets: Place the salmon fillets, skin side down, on a cutting board. Brush the tops generously with Dijon mustard, then season with salt and pepper. Press the panko mixture firmly onto the mustard-coated tops of the salmon.
- Sear the salmon: Heat the vegetable oil in a 12-inch / 30-cm cast-iron skillet or heavy ovenproof pan over medium-high heat. Once the oil is hot, add the salmon fillets, skin side down, and sear for 3–4 minutes without moving them.
- Bake the salmon: Transfer the skillet to the preheated oven. Bake for 5–7 minutes, or until the salmon is almost cooked through and the panko is golden brown.
- Rest the salmon: Remove the pan from the oven, cover the fillets loosely with aluminum foil, and let them rest for 5–10 minutes.
- Serve: Serve the salmon hot or at room temperature with lemon wedges on the side.
Recipe Tips:
- Use fresh ingredients: Fresh parsley and lemon zest make a big difference in flavor. Avoid dried substitutes to keep the dish bright and aromatic.
- Press the panko firmly: When adding the panko mixture, press it firmly onto the mustard-coated salmon to ensure it stays on during cooking.
- Preheat your skillet properly: Make sure the oil is hot before adding the salmon to achieve a crispy, flavorful skin without sticking.
- Don’t skip resting time: Let the salmon rest after baking so it finishes cooking evenly and stays juicy.
- Adjust the cooking time for thicker fillets: If your salmon fillets are thicker than 1 inch (2.5 cm), add 1–2 extra minutes in the oven to ensure they’re cooked through.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover panko-crusted salmon cool to room temperature. Place it in an airtight container and refrigerate for up to 2 days.
- Freeze: Allow the salmon to cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 1 month.
Nutrition Facts
Serving Size: 1 serving (1 of 4 servings)
- Calories: 577
- Total Fat: 41g
- Saturated Fat: 7g
- Cholesterol: 109mg
- Sodium: 546mg
- Potassium: 1,000mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 42g
Check out More Recipes:
Ina Garten Panko-crusted Salmon
Description
This delicious panko-crusted salmon is an easy and quick meal perfect for weeknights or entertaining. Inspired by Ina Garten, it features crispy mustard croûtes and tender salmon for a delightful combination of textures. With common pantry ingredients like Dijon mustard and panko, it’s simple to prepare and offers a restaurant-quality dish at home.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 425°F / 220°C.
- Prepare the panko topping: In a small bowl, mix the panko, parsley, lemon zest, salt, and pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
- Prepare the salmon fillets: Place the salmon fillets, skin side down, on a cutting board. Brush the tops generously with Dijon mustard, then season with salt and pepper. Press the panko mixture firmly onto the mustard-coated tops of the salmon.
- Sear the salmon: Heat the vegetable oil in a 12-inch / 30-cm cast-iron skillet or heavy ovenproof pan over medium-high heat. Once the oil is hot, add the salmon fillets, skin side down, and sear for 3–4 minutes without moving them.
- Bake the salmon: Transfer the skillet to the preheated oven. Bake for 5–7 minutes, or until the salmon is almost cooked through and the panko is golden brown.
- Rest the salmon: Remove the pan from the oven, cover the fillets loosely with aluminum foil, and let them rest for 5–10 minutes.
- Serve: Serve the salmon hot or at room temperature with lemon wedges on the side.
Notes
- Use fresh ingredients: Fresh parsley and lemon zest make a big difference in flavor. Avoid dried substitutes to keep the dish bright and aromatic.
- Press the panko firmly: When adding the panko mixture, press it firmly onto the mustard-coated salmon to ensure it stays on during cooking.
- Preheat your skillet properly: Make sure the oil is hot before adding the salmon to achieve a crispy, flavorful skin without sticking.
- Don’t skip resting time: Let the salmon rest after baking so it finishes cooking evenly and stays juicy.
- Adjust the cooking time for thicker fillets: If your salmon fillets are thicker than 1 inch (2.5 cm), add 1–2 extra minutes in the oven to ensure they’re cooked through.
Ina Garten Panko-crusted Salmon