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Panko Crusted Salmon Ina Garten (Salmon Mustard Recipe)

Calories: 444kcal|Fat: 27.6g|Carbohydrates: 13.3g|Protein: 33.2g | 40

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For Ina Garten Panko crusted salmon, the salmon fillets are generously brushed with Dijon mustard, seasoned with salt and ground black pepper, and topped with a mixture of panko parsley, and lemon zest.

Ina Garten panko crusted salmon recipe is wrapped in this crispy panko crust layer mixed with fresh parsley, and zesty lemon zest.

Why you’ll love it

The panko parsley lemon crust adds a nice crunchy layer which is tasty without the need to put too much salt or spice like some store-bought panko-crusted fish.
Dijon smothered on the salmon complements the taste making it irresistible for me who loves dijon salmon and dijon chicken so much!
Looks nice! Sometimes we underestimate the importance of plating especially home-cooked dishes. Here, the beautifully golden-brown crust and vibrant colors make this dish look appealing and make it perfect to create nice special memories for all the family.

Tips

Pat the salmon fillets dry before brushing them with mustard so that the breadcrumbs adhere to the salmon.
Adjust the seasoning according to your taste by additional your favorite herbs or spices to the panko mixture.

Variations

Add dill, thyme, oregano or basil to add a unique touch to this salmon recipe
For Gluten free make your home-made breadcrumbs or buy gluten-free breadcrumbs. I love to use almond or buckwheat flour for a grain-free recipe.
Swap salmon for cod or halibut, to enjoy this delightful panko crust.

How to serve Ina Garten salmon recipe?

This Panko-Crusted Salmon can be served in so many ways. Vegetable and seafood side dishes will complement the dish perfectly.

Fresh arugula salad dressed with a lemon vinaigrette or you can try it with this nicoise salad that comes with a special lemon vinaigrette dressing.
Serve it with a side of fried squid rings and aioli dressing.
Add a side of air-fried potatoes, seafood potato salad, redskin potato salad or vibrant turmeric rice – simple recipes that work well.
Plate it with some parsley leaves and lemon slices.

Health Info

Calories: 444kcal
Sugar: 0.7g
Sodium: 468mg
Fat: 27.6g
Carbohydrates: 13.3g
Fiber: 1.1g
Protein: 33.2g

Crispy Panko-Crusted Ina Garten Salmon Recipe

Servings 4 people

Calories 444

Prep Time 15

Cook Time 25

Total Time 40

Fat: 27.6g|Carbohydrates: 13.3g|Protein: 33.2g

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Description

Ingredients

2/3 cup (2½ oz) panko Japanese dried bread flakes
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons good olive oil
18 oz (500 g) or 4 salmon fillets skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
lemon wedges for serving

Instructions

Preheat the oven to 425°F/220°C.
Combine the panko, minced parsley, lemon zest, salt, and pepper, in a small bowl.
Drizzle the mixture with olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board.
Brush the top of the fillets with Dijon mustard and season generously with salt and pepper.
Press the panko mixture onto the mustard-coated surface of each salmon fillet, allowing the mustard to help the panko adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Add the salmon fillets to the hot skillet, skin side down, and sear for 3 to 4 minutes without turning, until the skin is browned.
Transfer the skillet to the preheated oven and bake for 5 to 7 minutes, or until the salmon is almost cooked through and the panko is golden brown.
Remove from the oven, cover with aluminum foil, and let it rest for 5 to 10 minutes.
Serve the salmon hot or at room temperature, accompanied by lemon wedges for added zest.

Pat the salmon fillets dry before brushing them with mustard to ensure better adherence of the panko crust.
For extra flavor, squeeze fresh lemon juice over the salmon just before serving.
Adjust the seasoning according to your taste preferences by adding additional herbs or spices to the panko mixture.