Panko-Crusted Salmon

Total Time:
35 min
15 min
10 min
10 min

4 servings

  • 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 good olive oil
  • 4 (6- to 8-ounce) salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • Lemon wedges, for serving

Preheat the oven to 425 degrees.

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.

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    Family favorite, can't go wrong with this one. Comes out perfect every time. Delicious!
    I pride myself as being a really good home cook but have found cooking fish to be daunting. I either over- cook it or not enough, but wanting to change our family's eating habits, I was determined to master it. I watch the episode of Ina making this recipe and decided, I can do this! It has become my husband's favorite and make it at least once a week. Ina makes it seem so easy and it is. Another great Ina recipe.
    I make salmon almost every week and have tried dozens of different recipes. This is the best one yet. My husband eats the salmon and sometimes says he likes a particular recipe, but this time he was disappointed there was not more to eat. I followed the recipe exactly and used the shorter times and it was perfect.
    I have prepared this recipe on multiple occasions for family and friends. The best part is watching their eyes widen and a smile come over their face after they take the first taste. Not because I prepared it so well, but because the recipe is so simple and well put together! It can make any of us regular cooks look like a gourmet chef... seriously! 
    The only alteration that I've ever made to this dish is adding most lemon zest and a bit more olive oil. I usually serve it alongside a fresh salad and some couscous. However, tonight, we are going with mac and cheese as the side item... pared nicely together. 
    One final note... start with the lowest cooking time in the oven... 5 mins... remember that the salmon will finish cooking AFTER you remove it from the oven and cover with foil. 
    Thank you, Ina, for another great recipe!
    I searched the internet wide before choosing this recipe. Ina's recipes never disappoint. I followed mostly the basic recipe (with my changes listed here). Instead of adding parsley I used a seasoned panko. Instead of salt, pepper and lemon zest I used 2 tsp each of Kraft parmesan and Mrs Dash Lemon Pepper. I dried my salmon with a lot of paper towels so the mustard would stick. My salmon cut didn't include skin, and my salmon would not brown in the 425 deg oven, so I deleted the pan fry step and instead made my last step 1 min in a deep fryer set on high at 375 deg. It made the breading a nice red brown color. I know fish taints the oil flavor, but I'm changing it soon anyway. The dish came out so frog under crazy kangaroo-ing delicious! OMG. You must try it. 6 stars. if I could.
    This is a definite keeper in the recipe box! My family loved it. I will be making this for years to come!
    Excellent recipe! Fast, easy, and impressive! My husband and I are not fans of mustard, so I made a quick bechamel sauce and let it cool to thicken a little more than normal. Then I spread the bechamel over the salmon in place of the mustard to help the bread crumb mixture adhere to the salmon. It was delicious!
    How did you prepare the béchamel? Anything unique?
    Wow, this is a really awesome recipe. I remember watching Ina make this recipe on tv and thought I should try it. It was very easy to make and my husband & I found it to be delicious. This recipe is a keeper & we will definitely make it again. Thanks, Ina for a super, easy & tasty salmon dish!
    Out of this world! This was a last-minute meal as I searched for recipes for the piece of salmon I had bought for another meal. No parsley, so I subbed dried thyme. It married so well with the mustard and lemon zest. Just watch the cook time. Salmon varies widely in thickness, so use the timing as a guide and adjust as needed. I served it with leftover spinach gratin (Ina's) -- heaven!
    I thought I had seen every Barefoot Contessa there was, but I guess not. This episode included this recipe, and since I was going to cook salmon for dinner, I decided to try this recipe. It seemed so easy and quick. 
    It was both of those and also delicious. I followed the recipe as shown and the salmon was flavorful and cooked perfectly, not overcooked. 
    I will definitely be making this again. Another A+, Ina!
    Party Hit!!! I made a 3.5 lb side of salmon using this recipe (baked in oven at 450 for ~20 min). It was my first time trying the recipe and I was a bit nervous about the modifications, but it came out perfectly: moist, flavorful, crunchy. I served it at room temperature with Ina's orzo vegetable salad. It was elegant yet so easy, and guests cut off whatever portion size they wanted. Everyone (including guests who say they don't usually like fish!!) asked me for the recipe. It's foolproof!
    Any other modifications other than the oven temp and time? Did you still pan sear it or just cook it entirely in the oven? I want to try this at my next dinner party.
    This dish rocks. The flavors come together exquisitely and the mustard has a wonder subtle undertone. I loved it, but when I made it I was hankering for some macadamia nut encrusted fish, so I substituted half of the panko for chopped Thai macadamias. 
    I have made this several times. I have to admit that it is not often that I follow a recipe exactly as written, but I did for this one and WOW! It is now a family favorite and one that I have served at dinner parties as well as just for my husband and me. It is easy to put together and the flavors compliment each other so well. Thanks Ina for another great recipe.
    Make this recipe all the time. It is easy and very tasty. Good enough for company anytime.
    This is so easy and tastes amazing! Impressive dish for company.
    Amazingly delicious!!
    So delicious!! Will definitely make again!!
    One word: DELICIOUS
    I love this!!! So easy to make!!
    Just had this for din-din. It is delish! My husband does not like mustard so I used olive oil on his piece as opposed to the mustard. We both loved it!
    I viewed this episode and thought Ina included green onions to the parsley and Panko crumbs. Since no one else mentioned green onions I may have the herbs confused with her herb dip, but I added them with the parsley in my crumb mixture and doubled the amounts of each herb, keeping 1 cup Panko, which rendered a generous coating for 1 1/2 pounds salmon. I used Grey Poupon mustard. Restaurant quality.
    Cool addition... how much green onion did you add and how finely chopped were the onions?
    My family loves this dish, the mustard compliment the salmon very well, Ina has such great recipes.
    Best salmon ever. The Dijon mustard added so much flavor and it was so easy to make. I make this all the time.
    This was very good, I would give it a four star for taste, upped it to five star because it was such a simple recipe to thrown together. Will definitely make again.
    This is THE BEST salmon recipe I've come across. My kids even like it. This is a no fail way to cook salmon just right every time, and it works great with frozen salmon. This recipe has become a weekly staple, and it's special enough to serve at a dinner party. Soooo goood!
    This was deeeelicious! I didn't have a lemon, so I used a lime. I didn't have parsley, so I used cilantro....followed the rest of the recipe to a T and my family loved it! Saved in my recipe box!
    So I never liked salmon.....and then I watched Ina make this recipe. I decided I would try it again. It took seconds to prepare, short baking and wow!!! I eat this twice a week and each time I have it I cannot wait until I have it again. I also tried it with a chicken breast and added a few tabl spoons of franks hot sauce to the panko as well as garlic powder and onion powder. yummmmm (baking time was longer of course
    My new favorite salmon recipe. Very easy and delicious!
    If I could give this 10 stars I would! This is the best salmon recipe we've tried, and we've tried many. The salmon (we used skinless is moist, flaky and delicious. The combo of flavors does not over power the salmon and yet the flavors come though. Great for entertaining, I just make the topping and put together and refrigerate until ready to cook. BIG THUMBS UP!
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