I was planning to post this later in the month, but then I realized that those readers observing Lent might be glad to have another recipe for fish in your repertoire.  And believe me, this is definitely one you will want to try, Lent or not.  I feel like there are so many preparations for salmon that are quick and tasty, but this is the new favorite in our household.  As the cook, I love how besides the salmon, it uses ingredients that I always have on hand, and how the whole dish can be made from start to finish in under 30 minutes.  As much as I enjoy making more involved meals, we all need quick and easy sometimes.  Ben and I both commented on how well the simple flavors came together to make something even better than the sum of its parts, and Andrew gobbled it up without hesitation.  This is a lovely weeknight meal but I would also gladly serve this to company.


2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving


  • 01

    Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

  • 02

    Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

  • 03

    Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

  • 04

    Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.


  • A wonderful way of preparing salmon!



  • Lia

    I love any new way to cook salmon! Growing up the the pacific nw it’s like beef to a mid westerner. Thank you for the post, this sounds amazing.

  • My husband isn’t a huge salmon fan, but I think he’d like it with this preparation. I’m thinking about buying Ina’s new cookbook, so thanks for the preview of this recipe :).

  • Definitely making this!
    It isn’t just the recipes, but your personal comments that make this a terrific blog. Appreciate your work!

  • Emily

    Annie, I never comment, but I just had to when I saw this recipe. Just made this the other night when I found it on Pink Parsley’s blog. It was the most delicious and flavorful salmon I have EVER had!

  • I don’t say this to be pedantic, rather in the spirit of amusement: panko never was bread. It’s crumbs, manufactured crumbs, marvelous crumbs, but never bread.

  • Kristin B.

    Looks delicious, how heavy is the mustard flavor? We have some people in the house who are very anti-mustard. =) Is there a substitution that would work?

  • This looks delicious! You’re right, it’s great to have a repertoire of recipes that come together easily for nights when you just don’t feel like doing something involved. I just so happen to have salmon in my fridge, so I’ll be making this tonight!

  • Angie

    I would like to hear how you choose a quality salmon. I don’t like fishy tasting fish and salmon to me is super fishy. Is there a way to choose quality salmon?

  • Yum. Sounds like a great dish to make for Spring! I had salmon last night and wish I had used this recipe :)

  • Annie

    That’s probably a better question for the employees at the seafood counter in a good grocery store.

  • Annie

    Not too heavy but definitely there.

  • mmm this is one of our fave ways to have salmon…maybe this is how i should cook ours this week..thanks for reminding me about it..yours looks fantastic!!!

  • my husband is super picky on mustard…SUPER PICKY and he loves this dish

  • Annie

    Interesting! It makes sense since it seems that panko are everything breadcrumbs try to be but fail :)

  • What a super way to serve salmon. We eat it a lot and this is so simple. And baked. I love it. Of course, Ina is a gem and so are her recipes!

  • I have to pick up Ina’s new cookbook – the recipes looks so simple and delicious!

  • That’s interesting – I’ve found a few recipes for homemade panko which was made essentially with just larger breadcrumbs. I’ve never tried it thought and now I’m curious if it would have the same effect.

  • I love panko crusted chicken, pork chop/loin, and tilapia but have never tried it on salmon and I love salmon! This sounds absolutely delicious. I will try it next time I am craving salmon.

  • I love this salmon! I need to add it back into the rotation soon.

  • I love the simple dishes too, fresh ingredients and quick to prepare! This is lovely and so very spring like!

  • Rebecca B

    This may be a dumb question: do people eat the salmon skin? I just assumed you ate the flesh and left the skin! Is it tasty?

  • Annie, this salmon looks amazing. My all time favorite fish.

  • Annie

    Apparently some people do but I prefer to remove it. So, I can’t comment on how it tastes personally, but it is at least edible.

  • Alison D

    I live in western Washington, so my husband catches all of our salmon, but you should look for fish that smells mre like salt water than “fishy”. Good fish should never smell fishy. If you can get fresh salmon, not frozen, go with that, and always, always, wild not farmed! Hope that helps a little!

  • Alison D

    Also, removing that thin layer of brown fat from the underside of the fillet can cut down on “fishy” flavor!

  • I love quick and easy recipes like this! Salmon is my favorite fish, and I really love the crispyness of panko bread crumbs, so I know this dish will be a hit!

  • Yum! I am an absolute wimp about skin on fish, but this looks so incredible, I’m willing to give it a try! Thanks!

  • We love salmon and are always looking for new ways to cook it. And thank you again for the strawberry spinach salad dressing – I made it last week and LOVED it!

  • Rebecca B

    Thanks! I’ve just never thought to eat it. I think the look of the scales that throws me off or something. I think I’ll continue to take it off! :)

  • I love panko crumbs! This looks great :)

  • Wow. will try the panko, it looks like a great alternative to a traditional salmon crust!

  • Loved this! I served it with lemon-garlic roasted artichokes, and an aioli that served as kind of a fancy tartar sauce. Yuuuuummmmm!

  • I tagged this recipe in her book months ago but you pushed me into trying it tonight. So simple and quick, the mustard makes it. I think next time I need a side of beautiful mashed potatoes like yours, I needed that comfort component!

  • I made this for dinner Saturday night and it was SPECTACULAR! I served it with wild/brown rice and sauteed spinach (lemon, garlic) and the meal was truly delicious. The dijon mustard was exactly what the dish needed, I think, to take it to the next level, too.

    I had two large servings leftover and heated it up at 350 the following night and it was even better, if possible. I will be adding this dish to my regular repertoire. Thank you.

  • Danielle

    this was fantastic! My new favorite way to prepare salmon.

  • Diana

    Made this last week; it was so yummy. Definitely going into our menu rotation. Thanks!

  • Thank you so much for this recipe!
    My boyfriend LOVES fish and I’ve been getting bored with simply grilling in garlic oil, so this was a fantastic change.

    I followed your recipe almost exactly, except I used garlic infused Olive Oil and a bit of cilantro along with the parsley.

    This is my new favourite recipe and I doubt I’ll ever get bored of it.

    Next time I shall try Tilapia!

  • We’ve been making salmon with orange marmalade and dijon mustard and loving it!

  • Lisa Hendrickson

    My goal this year is to try to go vegan twice a week.

  • Kristin

    Delicious recipe! Even people who don’t typically eat salmon enjoyed this dish at our house.

  • Kristy

    Made this tonight and it was delicious.

  • Sandy

    I made this after finishing late from work and I was impressed by how fast and tasty this dish was. This is a great way of eating salmon on weeknights and I’ve always wanted to find more seafood main dishes.

  • Christine

    I saw Ina at the book signing (for this book!) in November. This was the first thing I made. And it was good. :)

  • Sarah

    Longtime reader, first time commenter. I’ve made this at least three times now, and it is fantastic. My favorite salmon prep! Thank you.

  • xq

    made this tonight, loved it and so did the fam. thanks for posting!

  • Jamie H

    Made this the other night and it was delicious! Thanks so much for sharing, love your site!

  • Sarah

    THANK YOU for this recipe. It is my “go-to” salmon recipe these days. I make it almost every week, usually with some steamed vegetables. The leftovers are great too.

  • Kasaundra

    Thank you so much for posting this recipe! My husband HATES salmon but gobbled this right up. I seriously thought he was going to steal the kids’ food! Thank you. Amazing recipes aren’t always easy to come by and this little family appreciates your help!

  • Thanks so much for posting! My husband and I are big foodies, and we are trying to be more healthy and eat more salmon. I just made this and it was fantastic! I served it with rice, and my favorite green bean recipe (topped with shallots sauteed in butter, fresh diced tomato, and a squeeze of lemon). Post about this will appear on my blog!

  • Erica

    The only thing I added was crushed up pecans and added it to the panko mixture. Awesome, easy recipe!

  • This is delish!! I just made it and my 4 yo asked for seconds. I had my dad over for dinner, and it was a great reminder for him how much he likes salmon (thank goodness it turned out okay! haha), which made me so happy as he is trying to eat healthier after his heart attack last year. Thanks for another great recipe Annie!

  • yum!!! will try it!!

  • Nicole Bartha

    I made this on the weekend, turned out lovely, although I put it on broil for the last two minutes in the oven to really get a nice browning effect.

    Best salmon recipe I have tried, I usually just cook mine in a pan with salt and pepper and lemon, but this is a new staple!

  • Devan Peterson

    Yum yum yum! I have made this four or five times now. I am so glad to have some other delicious way to cook salmon rather than just grilling it. My hubby and I thank you!

  • Tigger1980us

    This is a great dish. I made it last night and everyone loved it! Thanks for posting!

  • realitycheck411

    Great recipe! Husband even looved it and he is not a big fan of salmon. Definitely will add to recipe rotation.

  • salmon newbie here – does anyone use frozen for this?

  • annieseats

    I do frequently.

  • Lori

    mmmm so good! Thanks for posting this!

  • This recipe is terrific – quick, easy and delicious. I make quite a bit of salmon and this is one of my favorite preparations so far. The lemon zest and garnish add a lot of flavor. I also served with rice and will likely add green beans or another green veggie as a side in the future.

  • alieshac

    I make salmon all the time, but when I made it this way tonight, my husband said it was the best way he’s ever tasted it! Thanks for sharing this recipe… I will be making it again since we enjoyed it so much!

  • annieseats

    So glad you both enjoyed it! This is definitely our favorite preparation as well.

  • WD

    Just made this with some white winter King salmon that I caught yesterday. Excellent and easy recipe. This is coming from an Alaskan fisherman who eats salmon for dinner at least once a week. Didn’t have any lemon zest and used freeze dried parsley instead of fresh. Also used spicy brown mustard instead of dijon – gave it a little kick!

  • Looks good, but the last time I heated oil then put salmon on top skin side down it caught fire! Doesn’t the skin already contain oil?

  • annieseats

    It may contain some, but definitely not as much as is needed for cooking the fish. I’m not sure why it would have caught on fire. It sounds like something else was going on there, or the heat was way too high.

  • Tracy Bailey

    Every time I purchase salmon, my fiance asks if it is this particular recipe. This is our favorite out of many recipes we have tried. Try it at least once, you will not be disappointed! Thank you for sharing!!

  • Alison Harvey

    I do this recipe in the oven at 450 degrees for 10 min .. I put chopped onion and sliced tomato on top of the fish and then cover that with panko mixed with a little olive oil

  • Sara

    I made this for lunch yesterday (I have made it before and loved it) and made your Skillet Lasagna for dinner. Both are delicious! I love that your recipes always turn out so well. I also LOVE the Greek Pita Pizzas. Thank you!

  • Emma

    I made this salmon for dinner last night. The flavors in the panko topping really are perfect with the fish. I was tempted to add other seasonings to it, but in the end I thought that the simple flavors of lemon, mustard, and parsley were just right. I know I’ll be coming back to this recipe again and again. The stovetop-to-oven method is my favorite way to cook salmon — it’s nearly foolproof. Best of all, this dish takes basically no time to make, so I had plenty of time to devote to side dishes. An all-around winner!