Description
Ina Garten’s panko-crusted salmon delivers coastal elegance with crispy golden breadcrumbs and rich, succulent fish. Mediterranean herbs and zesty lemon create a perfect harmony that elevates this classic seafood dish for discerning palates eager to savor restaurant-quality flavors at home.
Ingredients
Scale
Main Ingredients:
- 4 salmon fillets (6 to 8 ounces), skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- 2 tablespoons good olive oil
Coating Ingredients:
- ⅔ cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
Seasoning and Serving:
- Kosher salt
- Freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Elevate the oven temperature to a robust 425°F / 220°C, creating an ideal roasting environment for the salmon.
- Craft a textured panko topping by combining breadcrumbs, finely chopped parsley, delicate lemon zest, salt, and freshly ground pepper in a mixing bowl. Drizzle with olive oil and gently toss until the crumbs achieve a uniform, glistening coating.
- Arrange salmon fillets on a clean cutting surface, positioning them skin-side down. Generously brush the exposed flesh with tangy Dijon mustard, then season with a harmonious blend of salt and pepper. Firmly press the prepared panko mixture onto the mustard-glazed surface, ensuring a crisp, even coverage.
- Ignite a 12-inch / 30-cm cast-iron skillet or heavy ovenproof pan over medium-high heat. Pour in vegetable oil and wait until it shimmers with intense heat. Carefully introduce the salmon fillets, skin-side down, and allow them to sear undisturbed for 3–4 minutes, developing a golden, crisp exterior.
- Carefully slide the skillet into the preheated oven, continuing the cooking process for 5–7 minutes. The salmon should emerge almost fully cooked, with the panko topping transforming into a rich, golden-brown crust.
- Extract the pan from the oven and tenderly shield the fillets with aluminum foil, permitting them to rest and redistribute their internal moisture for 5–10 minutes.
- Present the salmon while still warm or at a comfortable room temperature, accompanied by bright, zesty lemon wedges for a refreshing citrus accent.
Notes
- Transform fresh herbs from garden to plate by finely chopping parsley just before sprinkling for maximum flavor burst.
- Gently press panko crumbs with fingertips creating a uniform golden coating that locks in salmon’s natural moisture.
- Monitor skillet temperature carefully to prevent burning, using medium-high heat for perfect crispy exterior without scorching.
- Allow salmon to rest on warm plate after baking, letting residual heat complete cooking process and redistribute delicious juices.
- Customize baking duration based on fillet thickness, checking internal temperature reaches 145°F for perfectly cooked seafood.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 of 4 servings)
- Calories: 577
- Sugar: 0g
- Sodium: 546mg
- Fat: 41g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 109mg