Panko Crusted Ina Garten Salmon Recipe

Prep Time: 15 mins Cook Time: 25 mins Total: 40 mins Yields: 4

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What is this Ina Garten salmon recipe?

Panko-Crusted Ina Garten Salmon is a culinary delight that combines the natural richness of salmon with a delightful crispy coating. The salmon fillets are generously brushed with Dijon mustard, seasoned with kosher salt and freshly ground black pepper, and then topped with a mixture of panko breadcrumbs, minced fresh parsley, and grated lemon zest. The result is a tantalizing blend of flavors and textures that will leave you wanting seconds.

Why you’ll love it

1. Irresistible Crispy Texture: The panko crust adds a satisfying crunch to every bite, creating a delightful contrast with the tender salmon.
2. Burst of Freshness: The combination of fresh parsley and grated lemon zest provides a refreshing and vibrant flavor that complements the richness of the salmon.
3. Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible to both experienced cooks and beginners.
4. Versatile and Adaptable: You can easily customize this recipe by adding your favorite herbs or spices to the panko mixture or experimenting with different types of fish.
5. Impressive Presentation: The beautifully golden-brown crust and vibrant colors make this dish visually appealing, perfect for special occasions or family gatherings.

Crispy Panko-Crusted Ina Garten Salmon Recipe

Ingredients

• Panko – 2/3 cup (70g/ 2½ oz) panko Japanese dried bread flakes
• Fresh parsley – 2 tablespoons minced fresh parsley
• Lemon zest – 1 teaspoon grated lemon zest
• Salt -½ teaspoon
• Ground black pepper – ½ teaspoon
• Olive oil – 2 tablespoons of good olive oil
• Salmon fillets – 4 (500g/18 oz) salmon fillets, skin on
• Dijon mustard – 2 tablespoons Dijon mustard
• Vegetable oil – 2 tablespoons vegetable oil
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F/220°C.
2. Combine the panko, minced parsley, lemon zest, salt, and pepper, in a small bowl.
3. Drizzle the mixture with olive oil and stir until the crumbs are evenly coated. Set aside.
4. Place the salmon fillets, skin side down, on a board.
5. Brush the top of the fillets with Dijon mustard and season generously with salt and pepper.
6. Press the panko mixture onto the mustard-coated surface of each salmon fillet, allowing the mustard to help the panko adhere.
7. Heat vegetable oil in a large skillet over medium-high heat.
8. 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.
9. 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.
10. Remove from the oven, cover with aluminum foil, and let it rest for 5 to 10 minutes.
11. Serve the salmon hot or at room temperature, accompanied by lemon wedges for added zest.

Tips

• 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.

Variations

• Experiment with different herbs like dill, thyme, or basil to add unique flavor profiles.
• Substitute the panko with seasoned breadcrumbs for a slightly different texture.
• Swap salmon for cod or halibut, to enjoy this delightful panko crust.

How to serve Ina Garten salmon recipe?

Panko-Crusted Ina Garten Salmon pairs perfectly with a variety of side dishes.

• Fresh arugula salad dressed with a lemon vinaigrette, roasted vegetables, or fluffy couscous.
• For an elegant presentation, garnish with additional minced parsley and lemon wedges.
• Enjoy this delightful dish with family and friends, and savor every crispy and flavorful bite!

Salmon recipes:

• Red Salmon Curry with Goji Berries
• Maple Dijon Glazed Salmon
• Mary Berry Salmon and Prawns Salad
• Salmon Sushi Bake
• Salmon Quiche Mary Berry
• Smoked Salmon and Prawn Risotto
• Salmon and White Fish Chowder