Panko-Crusted Salmon
Show: Barefoot Contessa
Episode: Miguel While You Were Out
Rate This RecipeRead users' reviews (93)
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Average Rating:
Total Reviews: 93
Showing 41-50 of 93
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By lbwilk
on August 19, 2012
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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!
By mmtuck
on May 31, 2012
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"Good Cookins" This recipe was awesome -- easy prepartions and great presentation. We have shared it with many friends...Thanks Ina.
By julia33184_5403120
miami, FL
on May 19, 2012
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I used chicken breast rather than fish. It was a great swap; the chicken was moist and delicious.
By mimijones67_120...
Garland, 83
on May 13, 2012
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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.
By erindrew_8603891
Sacramento, CA
on May 10, 2012
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Hubby said this is his new favorite way I cook salmon. Even the two-year-old ate it :
By Nofencescowgirl1
on May 08, 2012
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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!
By mlarisa
Woburn, MA
on May 01, 2012
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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!
By Peaskeeper
Milwaukee, WI
on April 26, 2012
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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.
By Mees Mees
Plano, TX
on April 25, 2012
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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.
By CookinCollegeGirl
on April 23, 2012
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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!