Several years ago my Aunt Terri went to a book signing for Ina Garten. She brought me back a signed copy of “Back to Basics” from Ina. It was/is one of my most prized cookbooks. She told me all about her time with Ina. While she was getting the books signed, my Aunt was having a wonderful time chatting with her. She told her about a recipe she created and would like to share with her. She gave Ina a recipe and that recipe was this panko crusted salmon.
Flash forward to October 2010. I receive a call from Aunt Terri. She had just received her copy of Ina’s new cookbook “How Easy Is That?” and inside was a recipe for Panko Crusted Salmon! She was telling how Ina changed some things up, but it was her recipe. I had to help calm her down cause she had mixed emotions on this. She was excited but wanted some sort of recognition, so here it is!
I will be honest with you, Aunt Terri’s recipe beats Ina’s recipe, hands down! I’m not just saying that because she’s family. My aunt has created what is THE BEST crust for salmon or any other fish. My husband does not like salmon, so when I make salmon for myself and the kids, I always have another fish to prepare for him. I put this crust on tilapia and Jim LOVED it! So don’t be afraid to try this on something other than salmon. I promise you, this recipe will become your favorite fish recipe.
Panko Crusted Salmon:
- ½ lb. butter (2 sticks)
- ¼ cup minced garlic
- ½ cup whole grain mustard
- ¼ cup chopped fresh dill
- 1 lemon, juiced
- 1 tbs old bay seasoning
- 1 tbs salt
- 1 tbs cracked pepper
- 1 ½ cup panko bread crumbs
- 1 (3-4 lb.) side of salmon, skin on, bones removed
- Preheat oven to 425 degrees and line a baking sheet with foil.
- Whip the butter with electric mixer or stand mixer fitted with the paddle attachment, until fluffy.
- Add the next 7 ingredients and mix well. Mix in the panko crumbs by hand with a wooden spoon.
- Lay the salmon, skin side down on the baking sheet and remove excess moisture with a paper towel. Spread the panko mixture on the salmon to 1/4 inch thickness over the salmon. Bake for 30 minutes or until the fish begins to flake. *Note* if the layer of crust is thicker it will take longer to bake.