Ina Garten 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.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéed and Tossed
- Cuisine: American
Ingredients
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4 salmon fillets (6 to 8 ounces each), skinless or skin-on
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2 tablespoons Dijon mustard
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2 teaspoons whole grain mustard
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1 tablespoon freshly squeezed lemon juice
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1 teaspoon lemon zest
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½ cup panko breadcrumbs
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2 tablespoons chopped fresh parsley or dill
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2 tablespoons olive oil
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Salt and black pepper, to taste
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Lemon wedges, for serving
Instructions
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
In a small bowl, mix together Dijon mustard, whole grain mustard, lemon juice, and zest until smooth.
Place the salmon fillets skin-side down on the baking sheet. Season lightly with salt and pepper.
Using a spoon or brush, spread the mustard mixture evenly over the top of each fillet.
In another bowl, combine panko breadcrumbs, olive oil, and chopped herbs. Mix until the breadcrumbs are well coated and lightly moist.
Press the panko mixture gently onto the mustard-coated salmon, forming a firm crust on each piece.
Bake in the preheated oven for 10–12 minutes, or until the salmon is just cooked through and the topping is golden brown.
Remove from the oven and serve immediately with lemon wedges and your choice of sides.
Find it online: https://inagartencooks.com/ina-garten-panko-crusted-salmon/