Sunday, February 13, 2011

Panko Crusted Salmon

I had always been afraid to cook salmon at home, but once I was pregnant, my husband and I made a point to eat fish at least once a week.  All of the omega-3s are great for baby brains and they're pretty darn amazing for adult-sized humans too.  Better yet, salmon is lower in mercury than most fish. 

This salmon recipe came to me by way of my friend Erin...who discovered this recipe on another great food blog, Pink Parsley...who discovered this recipe in Barefoot Contessa How Easy Is That?.  So it's done a bit of traveling, but for good reason.  This one is worth sharing...and keeping.  Besides, you really can't go wrong when you know Ina Garten is behind the recipe.  Regardless, I'm so glad this salmon recipe made its way to my inbox, and I hope you'll try it and pass it along as well.  It is the best salmon recipe I've tried at home, is pretty darn healthy, and is easy peasy.  And when I say easy peasy, I mean all you do is mix the crust ingredients together, put it on the salmon, and cook it.  For serving, I followed Pink Parsley's suggestion and served this with roasted green beans and a side of rice.  Delish!

Panko Crusted Salmon 

  • 4 (6-8 ounce) salmon filets (I buy the frozen pack of salmon filets from Costco)

  • 2/3 cup panko

  • 2 tablespoons minced fresh parsley

  • 2 teaspoons grated lemon zest

  • salt and freshly ground black pepper

  • 3 tablespoons olive oil, divided 

  • 3 tablespoons Dijon mustard (I prefer whole grain Dijon mustard)

  • lemon wedges for serving


  1. Preheat the oven to 425 degrees. 

  2. Mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons of the olive oil in a small bowl, and stir until well mixed. 

  3. With the salmon filets on a cutting board or large plate, brush Dijon mustard on the tops of the filets and season with salt and pepper. Using your hands, press a generous portion of the panko mixture onto the top of each filet. 

  4. In an ovenproof skillet set over medium-high heat, heat 1 tablespoon of olive oil.  When the oil is very hot, add the salmon filets to the pan (crust side facing up) and sear the bottom side for 3-4 minutes without turning.  Really, just leave it there for 3-4 minutes.

  5. Transfer the pan to the hot oven and cook for 5 - 7 minutes, or until the salmon is almost cooked through and the panko is lightly browned.  (If the panko is not browning, you can always turn on the broiler for the last minute or two.  Just be sure to keep an eye on it so the crust doesn't burn!) 

  6. Remove the skillet from the oven and tent with foil, letting it rest for 5 - 10 minutes.  Garnish with lemon wedges.

Serves 4

*Original recipe can be found in the cookbook Barefoot Contessa How Easy Is That? by Ina Garten.


  1. I MEANT...we had to go out and buy the panko!! (duh..we HAD the salmon).

  2. I printed your "healthy" recipes and Dan made the panko salmon last night (we had to go out and buy the salmon) - absolutel LOVED it... I've never had panko before - crunchy - texture...LOVED IT!

  3. So glad you enjoyed it (and got to try panko)! This is probably my most favorite salmon recipe. I think the crunch of the panko breadcrumbs in this dish is what really makes it so excellent.

  4. [...] sitting pretty at the top of my rotation of fish recipes, tied of course with my other favorite, Panko Crusted Salmon.  So if you’re looking for something just a tad bit different from your ordinary fish [...]

  5. [...] Panko Crusted Salmon with Roasted Asparagus [...]


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