Tuesday, December 28, 2010

PANKO-CRUSTED SALMON (Barefoot Contessa)

We decided to make this for dinner at the last minute because we wanted to try out a new cookbook and were planning to have salmon. In less than 20 minutes we were feasting on a delicious and beautiful meal that could have easily been served in an upscale restaurant. We even impressed ourselves!

4 (6oz) salmon fillets)
2/3 c panko
2T fresh parsely, minced
1T lemon zest
salt and pepper
2T good olive oil
2T dijon mustard
2T canola oil

Preheat oven to 425*.  In a small bowl mix panko, parsley, lemon zest, s&p, and olive oil.  Stir to combine. Heat canola oil in a 12in cast iron skillet or other heavy duty pan over med-high heat.  Spread dijon mustard on the top of salmon fillets.  Top generously with panko mixture and press down.  Sear salmon in skillet for 3-4min.  Place pan in oven for 5-7 min.  Remove from oven.  Cover with foil and let rest for 5-10min.  (Can top with fresh lemon juice when serving.)


  1. I was just watching Ina on t.v. and decided to look for this recipe and came across your blog! :)

  2. Cooking this tonight...so delicious when you made it for me last week!

  3. Excellent recipe. I've prepared it twice.

  4. I'm not a fan of mustard is it a noticeable taste?

    1. If you don't like the idea of mustard you could use whole egg mayonnaise.