Dijon and Panko-Crusted Salmon

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon.  Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason!  I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill.  I found a delicious looking recipe by Ina Garten that looked too good to resist and I had all the ingredients on hand – you can’t beat that!  Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole.  The Dijon gave the fish a wonderful flavor and the panko gave it a great texture.  It was perfectly cooked, tender, and absolutely fantastic!  My kids loved it, especially with lemon juice squeezed on top.  We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly.  Season the fish with sea salt and freshly cracked pepper.  Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.  Remove from the oven and cover with a tin foil tent for 5-10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.  Enjoy.

GIVEAWAY WINNER:  **CONTEST CLOSED – WINNER ANNOUNCED**

Drum-roll please…. The winner of the  Blendtec Blender Classic Wildside, the Twister Jar attachment, and Fresh Blends Recipes Book is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm 

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian!  I am so excited for you… this blender is truly amazing!  Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen. 

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Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard... the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

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20 Responses to “Dijon and Panko-Crusted Salmon”

  1. 1

    mia xara — September 23, 2012 @ 8:48 pm

    You’re right, Pam, fresh fish is the best!!! Your recipe sounds delicious and very crunchy! I really like Panko with fish! Congratulations to the winner!

    [Reply]

  2. 2

    Sammie — September 23, 2012 @ 9:35 pm

    Whoa Pam! I love the look of this chicken! It looks greaaat! Looks so delicious and simple too! :)

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — September 23, 2012 @ 10:13 pm

    Wow, that salmon is absolutely gorgeous! And that crust is to die for!

    [Reply]

  4. 4

    Katy's Eats — September 24, 2012 @ 12:56 am

    Beautiful

    [Reply]

  5. 5

    Carmen Rosa — September 24, 2012 @ 1:08 am

    Delicious!!!!!!!

    [Reply]

  6. 6

    Lia — September 24, 2012 @ 2:02 am

    Hi Pam,
    Fantastic looking dish and amazing array of ingredients. I love Panko as they give such a great texture and crunchiness to everything!
    Cheers,
    Lia.

    [Reply]

  7. 7

    pam — September 24, 2012 @ 4:14 am

    Congrats to the winner! Love the crust on this!

    [Reply]

  8. 8

    Kim in MD — September 24, 2012 @ 4:22 am

    What a great friend to give you fresh caught salmon! I have made this recipe many times, and it’s delicious!

    Congrats to Ian on winning the Blendtec blender. I’m jealous, though! ;-)

    [Reply]

  9. 9

    Jenn's Food Journey — September 24, 2012 @ 5:24 am

    Congrats to Ina for the awesome giveaway win!!!
    And I’m loving this fish.. I’ve done something very similar with tilapia… this topping would be good on just about anything!!!

    [Reply]

  10. 10

    vanillasugarblog — September 24, 2012 @ 6:14 am

    yes
    dijon and salmon go so well together don’t they?
    love that you added a nice crunch to it–good thinking!

    [Reply]

  11. 11

    teresa — September 24, 2012 @ 1:20 pm

    GORGEOUS! oh how i love salmon, this looks incredible.

    [Reply]

  12. 12

    Blond Duck — September 24, 2012 @ 3:40 pm

    What’s the difference between King salmon and regular salmon?

    [Reply]

  13. 13

    Words Of Deliciousness — September 24, 2012 @ 7:05 pm

    I love salmon, this is a great way to serve. I love the ingredients for the crust, sounds delicious.

    [Reply]

  14. 14

    Vegetable Rice Pilaf Vegetable Rice Pilaf | Cookbook | OniMag - Trend 'n Life — September 24, 2012 @ 7:42 pm

    [...] especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly [...]

  15. 15

    Vegetable Rice Pilaf | My Best Cookbook — September 24, 2012 @ 8:38 pm

    [...] son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly [...]

  16. 16

    Angie@Angie's Recipes — September 25, 2012 @ 12:42 am

    The salmon looks so FRESH! Must be awesome encrusted with Dijon flavoured panko. Well done!

    [Reply]

  17. 17

    Vegetable Rice Pilaf | Saltlicker — September 25, 2012 @ 7:58 am

    [...] son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly [...]

  18. 18

    Homer Glen Inspections — September 25, 2012 @ 4:04 pm

    This salmon looks absolutely delectable!

    [Reply]

  19. 19

    Ben Millar — January 19, 2013 @ 3:41 pm

    This is a great looking recipe and I am planning on making this tomorrow. One thing that puzzles me is the cooking time. You advise to cook the salmon at 425 degrees for 15-20 minutes however the original recipe from Ina Garten instructs the following ” Transfer the pan to the hot oven for 5 to 7 minutes ”

    Quite a difference that an extra 10 minutes can make to the salmon. I am going with the 5-7 minutes. You may want to double check your timing. Thanks

    [Reply]

  20. 20

    recipesask — February 1, 2014 @ 4:07 am

    It looks like an amazing recipe ever i have seen till now!! Thanks for such great recipe post!!

    [Reply]

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