Panko-crusted salmon

Panko-Crusted Salmon- recipe by Ina Garten. Serves 4

This is one of the best ways of cooking salmon, to first sear the skin on a pan and then place it in a hot oven which helps the salmon cook perfectly. The fish is seasoned with some salt, pepper and dijon mustard and then panko is added on top to give it a light crust.

Panko are Japanese bread crumbs which are light and flaky and used  as a coating to fry.  This dish is super quick to prepare.We love to eat light for dinner so usually along with this I serve some steamed vegetables (out of a bag). A fast and delicious meal that is healthy too!!!


2/3 cup panko

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

kosher salt and freshly ground 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. Spread 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 aluminium 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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