Panko-Crusted Salmon

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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

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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4.9 139
Delicious, fast and easy. My new go to way to fix salmon! item not reviewed by moderator and published
Absolutely delicious. Everyone who has tried this has loved it, even if they don't normally like Dijon mustard! I've tried making many other salmon dishes at home, and this is by far my favorite. item not reviewed by moderator and published
Hands down the best salmon I have ever made! So good. item not reviewed by moderator and published
Really yummy! I made a few variations based on what i had on hand. Plain breadcrumbs instead of panko. And a mixture of mayonnaise and horesradish mayo instead of dijon. I also pulsed the mixture with garlic in my food processor before applying. My family loved it anc we ate everything :) item not reviewed by moderator and published
This is an amazing recipe. Just wonderful. Very simple with basic ingredients, but results in 5 star quality salmon. Love the supple lemon flavor and crunchy crust. Just love it! Thanks Ina! item not reviewed by moderator and published
This is an easy recipe. I switched out the parsley with dill. Next time may add something spicy. But be careful - it is sooooo easy to over cook. item not reviewed by moderator and published
This is a great, quick, easy and healthy recipe that I will surely make again. Next time I will alter it slightly... double the lemon zest and add minced garlic to the panko breading would add some needed flavor and season fish with paprika in addition to salt and pepper. The lemon squeezed over the top is a must. Thanks Ina, you never disappoint! item not reviewed by moderator and published
So easy yet so tasty! Will be making this often!! Thank you Ina :) item not reviewed by moderator and published
Made this for Christmas dinner using fresh-picked lemon from backyard tree. Only had 1 TB of olive oil, so I used 1 TB of butter with it for breading, and 2 TB sesame oil for searing. Even in hot oven the butter browned nicely. I seared slamn for 5 minutes and baked for 7 minutes. Next time I'll bake for only 5 minutes, as the salmon was a tad dry. item not reviewed by moderator and published
This is amazing ...... item not reviewed by moderator and published
This is soooo good! item not reviewed by moderator and published
This was very good and very easy. item not reviewed by moderator and published
Not my #1 salmon recipe but definitely in the top 5. We have salmon frequently and this is easy and delicious. item not reviewed by moderator and published
Wow! So good! It was easy and fast too. This could be a special occasion dinner. item not reviewed by moderator and published
Just a marvelous, easy, healthy dish. Plan to add it to my rotation of favorite ways to make salmon. item not reviewed by moderator and published
I eat salmon for its healthiness and this is the first recipe that I really liked. Very tasty! item not reviewed by moderator and published
Simply yummy and relatively easy. item not reviewed by moderator and published
I used different seasonings but this is THE technique I will use from now on with my salmon! JUST DELICIOUS! item not reviewed by moderator and published
Amazing Recipe! Made for my family for brunch on Sunday. Only change, I added 2 T Organic Maple Syrup to the Mustard and brushed onto the fish! Served with Roasted Asparagus and French Toast Sticks. Everyone loved! Fish was crunchy, delicious and I could get it done and leave warm while preparing other side dishes! Delicious the next day cold over salad! Ina is a Genius and I love her for helping me feed my family and friends delicious food, so Expertly, and Efficiently!!!! item not reviewed by moderator and published
This is a very good recipe...I'm making it again today for a friend of mine...Thanks Ina! item not reviewed by moderator and published
Family favorite, can't go wrong with this one. Comes out perfect every time. Delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a definite keeper in the recipe box! My family loved it. I will be making this for years to come! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Make this recipe all the time. It is easy and very tasty. Good enough for company anytime. item not reviewed by moderator and published
This is so easy and tastes amazing! Impressive dish for company. item not reviewed by moderator and published
Amazingly delicious!! item not reviewed by moderator and published
So delicious!! Will definitely make again!! item not reviewed by moderator and published
One word: DELICIOUS item not reviewed by moderator and published
I love this!!! So easy to make!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family loves this dish, the mustard compliment the salmon very well, Ina has such great recipes. item not reviewed by moderator and published
Best salmon ever. The Dijon mustard added so much flavor and it was so easy to make. I make this all the time. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
My new favorite salmon recipe. Very easy and delicious! item not reviewed by moderator and published
DELICIOUS and EASY! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Great recipe. I didn't cook it exactly as described, because I had skinless salmon. But the panko mixture was yummy! We will make it again. item not reviewed by moderator and published
Absolutely fantastic! It is easy, quick and delicious. Not to be missed but the warm French lentils recipe that was shown with it is not a keeper like this one. Thanks Ina! item not reviewed by moderator and published
Delicious!!! Rather than searing the salmon, I cooked in the oven an additional 4 minutes and it was perfect. Also served with lemon wedges and squeezed a little on top, wonderful taste. This will definitely be a favorite salmon recipe item not reviewed by moderator and published
Love this! Only change I've made is just baking it for 25mins or so until I reach 135 degrees. We usually make 2+ pounds of salmon so I increase recipe accordingly. item not reviewed by moderator and published
Excellent! Definately a keeper! Didn't know if I would care for the mustard, but it was such a nice compliment to the fish. item not reviewed by moderator and published
Great salmon recipe! I make this all the time and my friends love it and it is so easy (but don't tell them! item not reviewed by moderator and published
Wow... now my favorite salmon recipe and technique for cooking salmon->fry to oven thanks Ina item not reviewed by moderator and published
Wow....I just made this for dinner tonight and it was amazing! I didn't have salmon with the skin on but it still worked perfectly. I will definitely make this again. item not reviewed by moderator and published
I usually don't like salmon, it's too fishy tasting for me. But this receipe is a winner....delicious!. Next time I will remove the skin and skip the searing part and go directly to the oven...too much oil and the stovetop and pan are a mess to clean up. item not reviewed by moderator and published
I've made salmon in a number of ways but found this to be the least appetizing which I believe is a fault of the dejon mustard being overpowering to the fish. I will never make this again. item not reviewed by moderator and published
Incredible! When I decided to cook salmon, I knew that my husband and 2-out-of-three kids don't like it. But, knowing that it is good for them, I decided to try and find a recipe that might take the sting out of eating it. To my surprise, EVERYONE really like it. I am thrilled to have found a way to prepare it that they enjoy. My salmon didn't have skin, so I skipped the cooking in the pan part [saved calories not cooking it oil, too]. I didn't have dijon, so I used a deli mustard and mayo mix[added calories back in, oops]. I didn't have a lemon, so I put a little lemon oil in with the olive oil before I added it to the panko. It was WONDERFUL! item not reviewed by moderator and published
FANTASTIC! I made this last night for a dinner party. Served it over the lentils from Ina's "salmon and lentils" recipe -- it was a HUGE hit!! Thanks Ina!! Your recipes never fail!! BTW - I followed the recipe to a T - no modifications necessary... item not reviewed by moderator and published
FABULOUS! Loved how this turned out, and how simple it was too follow. My salmon didn't have a "skin" side - but I followed recipe and didn't turn the fish while cooking, and it turned out great! I also added a tbsp. of parmesan to panko and was generous with dijon mustard - my preschool boys & my husband all loved it! item not reviewed by moderator and published
Delicious. Got a thumbs up from my husband who is hard to impress. Will make again! item not reviewed by moderator and published
I am not a mustard lover but thought I needed to try. The salmon I had at home was frozen so I tried chicken thighs as one person suggested. I also added a little shredded parmesan cheese to the panko. It was great. The mustard added a kick which I enjoyed. Ina makes everything look so easy. UPDATE: I did make this with salmon. It was soooooo good. Definitely get the salmon with the skin on. I did broil this at the end to make it crispy on top. I made a sauce with sour cream and lemon. The skin was crispy on the bottom and it is very good for you. item not reviewed by moderator and published
One word: Awesome! Wouldn't change a thing about the recipe as it is. However, I did use a different mustard on a few of the salmon pieces, and I think any mustard would be fine. I used a cast iron pan and found the cooking times for searing and baking per the recipe were perfect. I served it on a bed of arugula/spinach with some dressing I made up: lemon juice, whole grain mustard, honey, good olive oil, chives, and salt/pepper. I know I will be using this salmon recipe again and again. item not reviewed by moderator and published
Despite making some changes to this recipe it was still delicious. I did not have dijon mustard and although I tried to make a substitute version I found on the internet, I found it tasted disgusting. So I improvised with 2 tablespoons of mayo and a small squeeze of regular yellow mustard (approx. 1/2 teaspoon which I smeared on the fish. I also used seasoned panko which eliminated the need for parsley. I did not have an oven proof skillet so I seared the salmon as instructed and transferred it to a foil-lined baking pan sprayed with non-stick cooking spray. My picky dad wolfed his portion down and even my normally unimpressed mother ate everything. I will definitely make this again, perhaps experimenting with some other meaty fish such as grouper. item not reviewed by moderator and published
Delicious and easy to make. Purchased the filets with skin removed so I seared it in butter and olive oil to give it another depth of flavor... Everything else was kept the same... Family loved it. Fantastic as usual, Ina! Thanks! item not reviewed by moderator and published
Delicious, and easy. Do not skip the step of searing the salmon; I did, the first time I made it, and the skin was much harder to remove. Also, don't be afraid to use plenty of mustard; the flavor is barely perceptible, and the crumbs stick better. This is a great, easy, elegant recipe. I did find I had to cook it WAY longer than 5-7 minutes - maybe because I was working with one very large side of salmon which I cut into smaller pieces; I'd say, it was more like 15-20 minutes. I then ran it under the broiler for 2 minutes to make the topping slightly brown. I made this for a couple who are no strangers to salmon - their sons are salmon fishermen, and provided me with this one! - and they loved it. I served this with Aaron McCargo's twice baked potatoes, and what a great meal it was. Oh, and I did not have a saute pan that was oven safe, so simply baked it in a rectangular glass casserole. item not reviewed by moderator and published
Very easy and a snap to prepare! Cleaning up was fab too! Served this to my Mom, and she ate the WHOLE THING! Told me that I could make this again as soon as tomorrow. The best part was that there was nothing in the recipe other than the salmon that I had to buy. The ingredients were all very common in my pantry. I did add a tablespoon of parmesan to the Panko mixture. Just cause I wanted too. I also baked the salmon a bit longer in the oven, but we like our salmon more done. item not reviewed by moderator and published
I cook salmon quite frequently and this is one of my favorite preparations so far. The lemon zest with the lemon garnish really makes the dish, in my opinion. The panko and parsley crust also makes for a beautiful presentation. item not reviewed by moderator and published
Ina has yet to disappoint me and this was no exception. I skimped on the lemon zest a bit and won't make that mistake again. It was still quite delicious. I will be making this again. The only reason I'm not given it that fifth star is because it's not the healthiest way to prepare salmon. item not reviewed by moderator and published
Quick and delicious! A keeper. item not reviewed by moderator and published
Awesome recipe! Great cold the next day for lunch. item not reviewed by moderator and published
great recipe! I've made it several times & it always gets rave reviews! I sometimes mix up the mustard with orange marmalade or peach jam or even honey.. nice twist. item not reviewed by moderator and published
Big hit at our house!!!! Light and Yummy~ This recipe is a keeper. Thank you INA! item not reviewed by moderator and published
This was awesome. I made it the night before , and refridgerated it to take for lunch to work the next day. I used thawed salmon filets (skinless. I didn't have lemon for the zest, so I left that out, and I didn't have Dijon mustard, so I just used regular mustard, and it still came out amazing. The panko gave it a little crunch, and the salmon was cooked beautiful. Can't imagine how good it will taste with the lemon and Dijon. So easy too. Thanks Ina. item not reviewed by moderator and published
OMG this was delicious! It was a little salty, either skip the salt in the panko or after brushing with the mustard. Served with roasted bok choy. Just great. item not reviewed by moderator and published
This recipe was wonderful, easy and delicious. I made it with the lentils from this episode and my whole family enjoyed the meal. The fish came out perfect and the lentils made the dish! Thanks Ina! item not reviewed by moderator and published
Ina's recipe helped me to cook the salmon perfectly. I tend to overcook fish, but by starting the cooking process on the stove top and finishing in the oven it was moist and yummy! My husband and I both agreed that the recipe was a little salty. Next time I will not add salt to the panko mixture. Instead I will only salt the fillets themselves. I would recommend this recipe for all reluctant salmon eaters. Thank you, Ina! item not reviewed by moderator and published
Let me start by saying that I don't like salmon. However my husband and I were talking about working more fish into my diet. I came across this reccipe and decided to give it a try. I follow most of the instructions, adding some parm cheese to the breading. I baked it in the oven @ 375 for 27 minutes and let it rest for about 10 more. I did not fold over the foil. I did add a Greek lemom yogurt. infused with chopped capers, and some lemon zest, on the side as a dip for the salmon. I loved it! I would even serve it to company. My husband ate two helpings. I'm glad I came across this. It gives me hope to like fish. item not reviewed by moderator and published
The best salmon I've tasted. My husband flipped over this recipe. I cooked it exactly according to Ina's directions. It was perfect. item not reviewed by moderator and published
I served this for supper last night for guests, and it was OUTstanding... I would not change a thing. It was close to being the best salmon we have ever had... I served it with the oven risotto , the little colorful tomatoes, roasted.... and for dessert I built the old fashioned Apple Crisp,... thank you Ina... it was all just perfect! PS it was such fun meeting you here in Seattle!! thanks for coming to visit! Linn item not reviewed by moderator and published
Excellent! Comes out perfectly cooked. One of my favorite new recipes! item not reviewed by moderator and published
One of our favorite BFC recipes! So easy and always turns out well. I have made this recipe several times and fine it turns out better when I skip the frying pan and just put the salmon in the oven for about 20 mins. item not reviewed by moderator and published
This is one of the quickest and simplest ways I've ever made salmon, and it was delicious! I made a few adjustments to the recipe: 1. Didn't have lemons so instead of lemon zest, I used lime zest. 2. Doubled the amount of panko, and I added 1/3 cup parmesan and 6 cloves of crushed garlic to the panko. Left out the kosher salt and parsley from the panko mix. 3. Used a whole 3 pound skin-on salmon fillet instead of individual portions. 4. Didn't fry the skin, but just put the whole fillet on a foil lined baking sheet and baked the whole thing for 22-24 minutes at 425°F. Let it rest for 5-10 minutes uncovered (didn't want my beautiful crust getting soggy from steam. Came out perfect! Just lifted the salmon off of the skin and served. My family loved it! It is so tasty and simple that I would use it for a party. The fact that you can serve it at room temperature without losing any flavor is a big plus. item not reviewed by moderator and published
Absolutely delicious!! Followed the recipe exactly, and it was a huge hit!! This will be my go-to Salmon dish from now on!! Thanks, Ina! item not reviewed by moderator and published
"Good Cookins" This recipe was awesome -- easy prepartions and great presentation. We have shared it with many friends...Thanks Ina. item not reviewed by moderator and published
I used chicken breast rather than fish. It was a great swap; the chicken was moist and delicious. item not reviewed by moderator and published
Just fabulous! I like my salmon almost med. rare, but the Dijon keeps this so moist! Have made it twice & both times had to flip salmon on the top side to get browned some. Maybe next time, I'll try just broiling it a minute, instead of @ 425. Just a personal thing. item not reviewed by moderator and published
Hubby said this is his new favorite way I cook salmon. Even the two-year-old ate it : item not reviewed by moderator and published
I absolutely loved this recipe. It was quick and easy and delicious. This was the first time that I have ever have cooked salmon filets and was thrilled with the outcome. Thanks Ina! item not reviewed by moderator and published
This recipe was delicious! I made it for me and my boyfriend, for dinner. He wouldn't stop saying how delicious my fish was, he even said "This is 5 start restaurant level"! I paired it with asparagus and our bellies were happy!. Thank you! item not reviewed by moderator and published
This was really good. I don't like cooked fish that much, but I enjoyed this. I followed the recipe exactly as written, and I'm glad I did. Perfect combination of flavors. item not reviewed by moderator and published
Oh my goodness, this recipe was so delicious and so unbelievably easy to make. It looked so fancy when it was done, and start to finish, it only took 15 minutes. I altered the recipe slightly to use ingredients that I already had, using tilapia instead of salmon and thyme instead of parsley. My fish was skinless and in smaller fillets, so I changed the method slightly by omitting the part on the stove and simply baking it for 10 minutes. Turned out wonderful! I paired it with garlic roasted asparagus. item not reviewed by moderator and published
This recipe is DELICIOUS. So so so easy to prepare and cook. The lemon, parsley, and mustard complimented the fish perfectly. I made this during my hour lunch break between classes and even had time to clean up! item not reviewed by moderator and published
My husband is on the Paleo / Adkins diet so I altered this a little and it was fantastic! Instead of Panko, I used almonds that I ground in the blender. I also didn't have parsley so I used thyme. Even my picky kids liked it. The almonds made a sweet crunchy topping. We will definitely do this again! I can't wait for tomorrow to put in on a salad. Thanks Ina! item not reviewed by moderator and published
Great simple flavors - baked in oven for 15-20 min at 400 degrees instead of baking in pan on stove at first to make it easier and prevent dirtying another pan item not reviewed by moderator and published
This was very good. The only thing I would do differently is find a light sauce to drizzle on top. item not reviewed by moderator and published
My husband is never thrilled when I tell him we're having fish for dinner, but he really liked this recipe and wants me to make it again. Ina's recipes are great! item not reviewed by moderator and published
How did you prepare the béchamel? Anything unique? item not reviewed by moderator and published
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. item not reviewed by moderator and published
Cool addition... how much green onion did you add and how finely chopped were the onions? item not reviewed by moderator and published

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Spring Entertaining Guide