Ina Garten Panko Crusted Salmon

If you’re looking for a salmon recipe that’s easy to make yet impressive enough for guests, Ina Garten’s Panko Crusted Salmon is the answer. It features tender, flaky salmon fillets topped with a golden, crispy panko crust infused with mustard, lemon, and fresh herbs. This dish strikes the perfect balance between rich flavor and bright freshness, making it ideal for both weeknight dinners and special occasions.

What is Ina Garten’s Panko Crusted Salmon?

Ina Garten’s panko crusted salmon is a simple oven-baked dish where salmon fillets are topped with a mustard mixture and a crunchy panko topping. The mustard adds tang and depth, while the panko breadcrumbs provide a satisfying crunch. Finished in the oven, the salmon stays moist inside with a beautifully crisp exterior. It’s a signature Barefoot Contessa style recipe—minimal effort, maximum flavor.

Other Popular Ina Garten Recipes

• Ina Garten Pasta Primavera
• Ina Garten Summer Garden Pasta
• Ina Garten Romaine Salad
• Ina Garten Angel Food Cake

Reasons to Try Ina Garten Panko Crusted Salmon

• Perfect texture contrast – Crisp on top, moist and tender underneath.
• Quick cooking time – On the table in under 30 minutes.
• Uses pantry-friendly ingredients – No fancy tools or rare items needed.
• Healthy and flavorful – Packed with protein and omega-3 fats.
• Great for guests or weeknights – Looks elegant but is easy to make.
• Customizable crust – Adjust herbs, mustard, or breadcrumbs to taste.
• Pairs with many sides – Versatile for salads, grains, or vegetables.

Ingredients Needed to Make Ina Garten Panko Crusted Salmon

• 4 salmon fillets (6 to 8 ounces each), skinless or skin-on
• 2 tablespoons Dijon mustard
• 2 teaspoons whole grain mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• ½ cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley or dill
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions to Prepare Ina Garten Panko Crusted Salmon

Preheat the oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Prepare the mustard coating

In a small bowl, mix together Dijon mustard, whole grain mustard, lemon juice, and zest until smooth.

Season the salmon

Place the salmon fillets skin-side down on the baking sheet. Season lightly with salt and pepper.

Spread the mustard mixture

Using a spoon or brush, spread the mustard mixture evenly over the top of each fillet.

Make the panko topping

In another bowl, combine panko breadcrumbs, olive oil, and chopped herbs. Mix until the breadcrumbs are well-coated and lightly moist.

Top the salmon with the crust

Press the panko mixture gently onto the mustard-coated salmon, forming a firm crust on each piece.

Bake until golden

Bake in the preheated oven for 10–12 minutes, or until the salmon is just cooked through and the topping is golden brown.

Serve warm

Remove from the oven and serve immediately with lemon wedges and your choice of sides.

What Goes Well With Ina Garten Panko Crusted Salmon

• Pair with garlic mashed potatoes – The creamy texture complements the crispy salmon topping.
• Serve with roasted asparagus – Adds freshness and a slight crunch.
• Try a mixed greens salad – A light lemon vinaigrette balances the richness.
• Include herbed quinoa or couscous – Offers a nutty, satisfying base.
• Add steamed broccoli or green beans – Simple, healthy vegetable sides.
• Serve with creamy dill sauce – A cool dip adds contrast to the warm crust.
• Enjoy with crusty bread – Perfect for soaking up lemony juices.

Key Tips for Making Ina Garten Panko Crusted Salmon

• Use fresh salmon fillets – High-quality fish makes a noticeable difference.
• Dry the salmon surface – Helps the mustard stick better and avoids soggy crust.
• Don’t overbake – Salmon is best slightly pink in the center to stay moist.
• Use olive oil in the breadcrumbs – It helps them brown and crisp in the oven.
• Add lemon zest to the topping – Boosts brightness and flavor.
• Customize the herbs – Dill, parsley, thyme, or chives all work beautifully.
• Let the salmon rest briefly – A couple of minutes out of the oven helps redistribute juices.

Creative Variations of Ina Garten Panko Crusted Salmon

• Add grated parmesan to the crust – Adds a nutty, savory depth.
• Mix in chopped nuts – Almonds or walnuts bring texture and richness.
• Swap mustard with pesto – Offers a completely different but delicious flavor.
• Use lime and cilantro instead of lemon and parsley – For a zesty twist.
• Try a spicy version – Add crushed red pepper flakes or a touch of sriracha to the mustard.
• Make it gluten-free – Use gluten-free panko or crushed rice crackers.
• Add a honey glaze – A drizzle of honey over mustard adds subtle sweetness.

Storage Guidelines for Ina Garten Panko Crusted Salmon

• Store leftovers in an airtight container – Keeps well for up to 2 days.
• Let salmon cool before refrigerating – Prevents condensation from softening the crust.
• Avoid stacking fillets – Helps preserve the crispy topping.
• Don’t freeze with crust – The panko topping loses texture when frozen.
• Use within 24 hours for best flavor – While safe for longer, the texture is best fresh.

Reheating Tips for Ina Garten Panko Crusted Salmon

• Reheat in the oven at 300°F – Gently warms the salmon and helps re-crisp the topping.
• Avoid microwaving if possible – It softens the crust and can dry out the fish.
• Add a splash of broth or lemon juice – Keeps salmon moist while reheating.
• Use a toaster oven for single portions – Fast and maintains crisp texture.
• Reheat uncovered – Prevents steam from softening the panko crust.

Nutrition Value (per serving)

• Calories: 390 kcal
• Protein: 34g
• Fat: 23g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 75mg

FAQs

Can I make Ina Garten panko crusted salmon ahead of time?

It’s best to prepare the mustard and panko topping ahead, but assemble just before baking. This prevents the crust from becoming soggy. You can store the topping and salmon separately in the fridge for a few hours before cooking.

How do I keep the panko crust crispy?

To keep the panko crust crispy, mix the breadcrumbs with olive oil before applying. Bake uncovered at a high temperature (425°F), and avoid covering the salmon while reheating. Reheating in a conventional or toaster oven also helps retain the crunch.

What kind of mustard works best for this salmon recipe?

Ina Garten typically uses a mix of Dijon and whole grain mustard. Dijon gives a smooth tang, while whole grain adds texture and a milder flavor. You can use either one alone or blend them for balance.

Can I use frozen salmon for panko crusted salmon?

Yes, but you should fully thaw and pat the salmon dry before cooking. This ensures the mustard mixture sticks well and the crust stays crispy. Cooking from frozen will result in uneven texture and may overcook the exterior.

Wrapping Up

Ina Garten’s Panko Crusted Salmon is a dish that proves how simple ingredients can create big, bold flavors. With a perfectly crispy topping, tender salmon, and bright citrusy notes, it’s a recipe you’ll come back to time and time again.

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