Ina Garten's 5-Star Panko-Crusted Salmon Barefoot Contessa

By Food Network · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the panko, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Brush the tops generously with mustard, season generously with salt and pepper, then press the panko mixture thickly onto the mustard.
4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron or large heavy ovenproof pan. When very hot, add the fillets skin side down and sear for 3 to 4 minutes without turning, until the skin is browned.
5. Move the pan to the hot oven and bake for 5 to 7 minutes, until the salmon is almost cooked and the panko is browned.
6. Remove from the oven, cover with foil and rest for 5 to 10 minutes.
7. Serve hot or at room temperature with lemon wedges.

Summarized from Food Network's video. Watch it for the details.

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