![](\"https:\/\/www.simplyrecipes.com\/thmb\/5OiNJqMU3GTqQcwIvgVpwZEcE0E=\/4000x2667\/Simply-Recipes-Ina-Salmon-Recipe-LEAD-01-1e1e115604b34954bfa380c406c3341b.jpg\")
<\/p>\n<\/p>\n
Baked salmon is such a top-tier dinner staple in our house that it can be hard to try new salmon recipes. Recently, a friend insisted I try Ina Garten\u2019s Panko-Crusted Salmon recipe, because she knows how much my 10-year-old loves the fish, and her family could not stop talking about it.\u00a0\n<\/p>\n
Reading the recipe didn\u2019t give me much confidence\u2014Ina\u2019s use of breadcrumbs and mustard seemed more at home on pork chops, but I trusted this friend’s advice and gave it a shot. Ina\u2019s Panko-Crusted Salmon recipe is so fast, so forgiving, and so delicious that it has completely changed how I serve salmon at home. Here\u2019s why my family has dubbed this delicious recipe “Ina\u2019s Easy Salmon.”\u00a0\n<\/p>\n Simple Recipes \/ Meghan Splawn<\/p>\n <\/span> <\/p>\n You begin Ina\u2019s Panko-Crusted Salmon by cranking the oven to 425\u00b0F, though you\u2019ll start the salmon on the stovetop. The panko is mixed with the usual salt and pepper but gets tons of fresh parsley and lemon zest. Then Ina has you mix the breadcrumb mixture with a generous amount of olive oil.\u00a0\n<\/p>\n The salmon is seasoned and then brushed with a generous layer of Dijon mustard, which will act as the glue for the breadcrumb mixture. You really want to pack the breadcrumbs on top of the salmon\u2014some will fall off when you move the salmon from your prep area to the pan.\u00a0\n<\/p>\n Before it goes into the oven, you\u2019ll put the salmon skin-side down in a hot oven-safe skillet. A fish spatula is the best tool for easily getting the salmon into the pan. The salmon cooks for just a few minutes on the stovetop\u2014three to four minutes is enough to get the skin crisp\u2014before it goes into the oven.\u00a0\n<\/p>\n It’s in the oven that the breadcrumbs will get browned and the salmon cooked through. The mustard and breadcrumbs help keep the salmon from drying out in such a hot oven. Ina says the salmon needs just five to seven minutes in the oven, but you will rest it in the pan, covered with foil, for an extra five to 10 minutes, and that\u2019s when it will really finish cooking without overcooking.\u00a0\n<\/p>\n Simple Recipes \/ Meghan Splawn<\/p>\n <\/span> <\/p>\n One of the steps that initially raised my eyebrow about Ina\u2019s recipe was the covered rest time. \u201cWouldn\u2019t covering the hot salmon make for soggy breadcrumbs?\u201d I questioned. Ina\u2019s clever instructions to toss the breadcrumbs with olive oil before they go onto the salmon protects them from sogginess in roasting or resting. As an added benefit, it also makes the breadcrumb coating taste almost fried after cooking, giving the most luxurious contrast of texture when combined with the moist salmon.\u00a0\n<\/p>\n Since I already know that I\u2019ll be making this salmon again and again, I\u2019m also dreaming up all the ways to riff on the panko topping: Adding Parmesan and using thyme in place of parsley, swapping the lemon zest for orange zest and adding some warm spices like paprika and dried garlic.\n<\/p>\n you learn Ina\u2019s technique for the easiest ever salmon, you\u2019ll see how adaptable it is to every kind of weeknight dinner craving.\n<\/p>\n Simple Recipes \/ Meghan Splawn<\/p>\n <\/span> #Ill #Making #Ina #Gartens #Easy #Salmon #Recipe<\/p>\n","protected":false},"excerpt":{"rendered":" Baked salmon is such a top-tier dinner staple in our house that it can be hard to try new salmon recipes. Recently, a friend insisted I try Ina Garten\u2019s Panko-Crusted Salmon recipe, because she knows how much my 10-year-old loves the fish, and her family could not stop talking about it.\u00a0 Reading the recipe didn\u2019t […]<\/p>\n","protected":false},"author":1,"featured_media":896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[80,402,288,259,239,60,389],"class_list":["post-895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-easy","tag-gartens","tag-ill","tag-ina","tag-making","tag-recipe","tag-salmon"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=895"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/895\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/896"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n How to Make Ina\u2019s Panko-Crusted Salmon\u00a0 <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Ina\u2019s Genius Breadcrumb Tip\u00a0 <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n<\/div>\n