I’m all about the fast and easy dinner recipes these days. Our daughter is back at her summer job and she works most days until 6pm, which means that supper prep time gets interrupted by having to go pick her up. It’s great to find recipes that can be cooked up quickly once we get home.
This salmon recipe is from the always reliable Ina Garten and appears in her latest cookbook “How Easy is That”. This recipe did not disappoint. It was a very tasty way to enjoy salmon! The panko provides great crunch and the mustard brushed on the salmon before baking gives great flavour to the fish. This dish is also fast and easy to prepare, as well as being naturally good for you.
I used a large skin-on Coho salmon fillet, which was excellent and brushed with regular Dijon mustard. I think it would be a nice change-up to try a honey mustard. I’d also love to try this on the BBQ, perhaps on a cedar plank.
I served this with oven-roasted tomatoes (plum tomatoes, sliced in half lengthwise, salt and pepper, minced garlic and a drizzle of olive oil, roasted in a 375 oven for about 30 minutes) or try rice or risotto, on the side.
Recipe: Panko Crusted Salmon
Summary: This is a quick, easy and healthy dinner. The panko give the salmon a great crunch while the mustard gives it great flavour.
- 4 Salmon Fillets
- 2/3 cup Panko
- 2 Tbsp. parsley, finely chopped
- 1 tsp. lemon zest
- 1/2 tsp. Kosher salt
- 1/2 tsp black pepper
- 2 tbsp Lemon Extra Virgin Olive Oil
- 2 Tbsp. Dijon mustard (or try honey Dijon)
- 1 Tbsp. vegetable or canola oil, for browning fillets
- Lemon wedges, for serving
- Preheat the oven to 425° F.
- Combine the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Add the 2 Tbsp. olive oil and stir until crumbs are evenly coated with oil. Set aside.
- Place the salmon fillets skin side down, on a board. Brush the top of the fillets with the mustard. Sprinkle with salt and pepper. Top with the panko mixture, pressing it down lightly so that it sticks well to the mustard.
- Heat the 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 cook for 3 to 4 minutes, without turning, to brown.
- Take the pan off the stove and transfer to the pre-heated oven for 5 to 7 minutes, until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Number of servings (yield): 4
Adapted from Ina Garten’s “How Easy is That?”