We love eating salmon in this house. Good thing, too, because it’s always listed as one of those super healthy foods full of omega-3’s. I still don’t really get what omega-3’s are, but I know they’re good for you, so that’s reason enough for me! If you want to learn more about omega-3’s and everything salmon, check out this article here that is packed with great info!
We enjoy our salmon many ways: raw (sashimi!), seasoned and baked with garlic salt, garlic and lemon, and salt and peppered with garlic, dill, and dabs of butter. Lately, I’ve had a crush on a recipe from Ina: panko-crusted salmon! Mmmm. This one stands out because of the crunchiness. Yes, I love crunchy things. This one is a twofer: you get the crunchiness from the tasty panko topping, and the savory, mouth-watering crunch of pan-fried salmon skin on the bottom.
YUM.
I feel so fancy when I make this. I mean, panko, salmon, lemon, parsley, and dijon mustard? Doesn’t that just sound like an amazing combination to you? Yet it’s really easy to prepare. You just brush some mustard onto salmon fillets, top with a panko mixture, pan-fry on one side, then finish it off in the oven. It’s some seriously simple cooking that yields impressively tasty results. Ina’s timing for cooking salmon has always been just right for me, so I would follow the instructions to the minute.
Serve with a salad and rice pilaf and you have a simple, healthful, and scrumptious dinner!
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Panko-Crusted Salmon
from Ina Garten’s recipe at www.foodnetwork.com
Ingredients
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 (6- to 8- ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Instructions
- Preheat oven to 425ºF.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
7 responses to “Panko-Crusted Salmon Recipe”
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You guys made this for us when we were still in SoCal and we loved it!
I am going to make this for dinner tonight!
Ooh yum! Let me know how you like it!
Made this tonight. It was so fast and easy but most importantly, super yummy. Didn’t realize we had thrown out the mustard when we moved so I used mayo instead, still yummy… but probably a few extra calories. 🙂
Yes! I love this recipe! So glad you liked it! 😀
finally had a chance to try it! So yummy and delicious! Thanks for sharing the recipe =) we are a salmon loving family too.
Niiice! Thanks for stopping by to let me know how it turned out! 😀