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Panko-Crusted Salmon Recipe

Panko-Crusted Salmon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 31-40 of 96

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  • on November 10, 2012

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    Awesome recipe! Great cold the next day for lunch.

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  • on November 03, 2012

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    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.

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  • on October 24, 2012

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    Big hit at our house!!!! Light and Yummy~ This recipe is a keeper. Thank you INA!

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  • on October 23, 2012

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    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.

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  • on October 17, 2012

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    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.

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  • on October 13, 2012

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    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!

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  • on October 11, 2012

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    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!

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  • on October 11, 2012

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    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.

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  • on October 03, 2012

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    The best salmon I've tasted. My husband flipped over this recipe. I cooked it exactly according to Ina's directions. It was perfect.

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  • on September 28, 2012

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    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

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