Ina Garten's 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network

Ina Garten's Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner. #InaGarten #BarefootContessa #FoodNetwork #Salmon Get the recipe ▶ https://foodtv.com/3sGACUw Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Panko-Crusted Salmon RECIPE COURTESY OF INA GARTEN Level: Easy Total: 35 min Prep: 15 min Inactive: 10 min Cook: 10 min Yield: 4 servings Ingredients 2/3 cup panko (Japanese dried bread flakes) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6- to 8-ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Directions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable 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 sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot 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 hot or at room temperature with lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ SUBSCRIBE: https://foodtv.com/4uJPKhw ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ina Garten's 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network    • Ina Garten's 5-STAR Panko-Crusted Salmon 🍽...