Ina-Inspired Panko-Crusted Salmon with Dill
Serves 4 · Prep 10 min · Cook 15 min, plus 5–10 min rest · Lunch & Dinner
Per serving: about 460 calories · 36g protein · 8g carbs · 31g fat
Ina Garten is my all-time favorite cookbook author, and honestly, I don't think I can fully explain how much I love her. I don't just admire her as a cook—I truly look up to her as a woman, entrepreneur, and creator.
I recently finished her memoir, Be Ready When the Luck Happens, and it sparked something in me. Maybe that's part of the reason I'm finally sharing recipes on my website 😂 because the truth is, I've been inspired by Ina since I was a little girl.
I can't quite explain what it was, but every time I turned on her cooking show, my entire nervous system seemed to exhale. Maybe it was her beautiful East Hampton home and garden, or the way she made everything look effortlessly elegant. But I think it was really her food and that warm, welcoming energy she has. She is the GOAT in my book.
So, naturally, I had to put my own spin on one of her recipes.
This salmon is inspired by Ina's panko-crusted salmon, and it's become one of my go-to dinners. My version swaps in plenty of fresh dill (because if you've been here for five minutes, you know I'm obsessed with dill) and cuts the oil in half, while still giving you that golden, crispy crust and perfectly tender salmon underneath.
With 36g of protein per serving, plus all those wonderful omega-3 fats, this is one of those dinners that feels special enough for company but easy enough to become part of your regular rotation.
And if you need a little inspiration, go read Ina's memoir. I have a feeling you'll understand exactly what I mean.
Ingredients
⅔ cup panko breadcrumbs
2 tbsp fresh dill, minced
1 tsp lemon zest
Kosher salt and black pepper
1 tbsp olive oil
4 skin-on salmon fillets, about 6 oz each
2 tbsp Dijon mustard
1 tbsp avocado oil
Lemon wedges, for serving
Instructions
Heat the oven to 425°F.
Stir together the panko, dill, lemon zest, and ½ tsp each of salt and pepper. Add the olive oil and mix until all the crumbs are moistened.
Lay the salmon skin side down. Spread mustard over the tops, season with salt and pepper, then pack the crumb mixture on top. The mustard works like glue.
Heat the avocado oil in a large oven-safe skillet (cast iron works best) over medium-high heat until shimmering. Add the salmon skin side down and leave it alone for 3–4 minutes, until the skin is crisp.
Move the skillet to the oven and bake for 5–7 minutes, until the crumbs are golden and the salmon is just cooked through.
Cover loosely with foil and rest for 5–10 minutes. Serve warm or at room temperature with lemon wedges.
Notes & Swaps
Less oil than the original: Ina's original uses 4 tbsp oil; this version uses 2, saving about 60 calories per serving. For even fewer calories, sear with avocado oil spray.
Meal prep: Keeps in the fridge for up to 3 days. The crust softens, so reheat in the oven or air fryer rather than the microwave.
Adapted from Ina Garten's Panko-Crusted Salmon (Barefoot Contessa).
