Salmon does have a good fish recipe and her name is Ina Garten…. get it…. ha ha. I find many people love or hate Ina, and I happen to love her. Her recipes are fantastic and her books inspire and motivate my entertaining goals. It was this very recipe that converted me to a salmon eater. I never liked salmon, until I found this recipe in her book. It sounded decent and I love panko, so I went for it. It was seriously delicious. So delicious in fact, that it’s been a staple in my dinner rotation for a couple years now. It’s easy to make and tastes fancy. Also, the mustard is like a secret/key ingredient that just enhances the dish. The fresh lemon zest….whoo! It’s just too good to pass over this recipe. I never had the best luck trying to cook salmon. I have no idea what the issue was. To this day, I’m hesitant to make it any different, though I have had a few salmon dishes out and they were great. I’ve also made this using salmon without skin, and with. If you happen to have a filet that has skin, no worries here, pan frying that side first, makes it very easy to remove before you eat it. I mean really, how easy is that?
Panko Crusted Salmon
- Heat 2 Tbsp oil in an oven safe skillet. Preheat your oven to 425 degrees F.
- In a bowl, mix the panko, lemon zest, salt, pepper, and remaining olive oil. Use a fork to combine ingredients.
- Lay out the salmon filets skin side down. Spread dijon mustard evenly over the tops of each. Top each filet with panko mixture pressing down slightly to get it to stick.
- Place the filets in the prepared skillet and sear for 3-4 minutes without turning. Carefully place the hot skillet into the oven and cook for an additional 5-7 minutes, or until the salmon is cooked through. Remove from the oven and let rest for about 5 minutes. Serve warm.
Slightly Adapted from the barefoot contessa How easy is that?