Panko Crusted Salmon and King Arthur English Toasting Bread

Here we are, the first week of October.  Already.  Before you know it Christmas will be nipping at our heels - I say that because there are Christmas decorations set up in World Market and Costco.  What's up with that?  It's not even Halloween yet!  They could at least let us get through Thanksgiving before being bombarded. 

Our weekend was fairly uneventful.  I made English Muffin bread, a recipe from King Arthur flours, and it came out very well.  It's perfect for toasting bread; just light enough and texturally perfect for a good browned piece of toast that holds up to a slab of butter or jam.  

KA Bread

On Sunday the temperatures were a pleasant 70 degrees so we planned to ride to Panacea on the coast.  The goal was Mad Anthony's restaurant for a grouper sandwich and cheese grits.  By the time we geared up and had jackets on, helmets in tow, the rain started.  Very light spitting rain at first and then it picked up.  We never made it for the ride as we don't like heading out in rain, not purposely.

What else is new?  Over at I Heart Cooking Club they are featuring Ina Garten for the next six months so, I thought I would join in with her Panko Crusted Salmon recipe. Recipe follows.  


 Panko Crusted Salmon

·        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
·        4 (6- to 8-ounce) salmon fillets, skin on
·        2 tablespoons Dijon mustard
·        2 tablespoons vegetable oil


Preheat the oven to 425 degrees. In a small bowl, mix together the Panko, parsley, lemon zest, 
½ teaspoon salt, and ½ 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. 

This is from the Barefoot Contessa How Easy is That? cookbook.

If  you'd link to join in check out IHCC and link up. It's an informal and fun group and you will always find good recipes.

That's about it for me today.  Trying to survive Monday is my only goal for now.


Mae Travels said...

I'm also a big fan of panko bread crumbs ... good for so many uses. My most recent veal cutlets were dredged in panko after a dip in beaten egg. I also like panko crumbs for the way they lighten up meatballs. The salmon recipe is another good idea!

best... mae at

Tina said...

Mae, Panko makes everything so much lighter than a traditional breadcrumb coating. I love this stuff.

JoAnn said...

Ina Garten's recipes are always a big hit around here! I've got a similar recipe, but will try hers next time. Thanks for sharing it!

Linda said...

Your 70 degree weather sounds inviting. It's still hot in Texas!

Tina said...

JoAnn, I usually cook salmon in the grill pan but this Panko coating was fabulous. I recommend it.

Linda, well we are back to the high 80's again now, unfortunately. I would like to move to a cooler climate.

Flourishen said...

The panko crusted salmon would make a perfect dish for my family. The green beans work for us too.

Tina said...

Thanks, Flourishen, this was a good meal. Easy too.

Diane Zwang said...

This looks like a good meal. I love salmon and panko so would be a good fit for us. I also like the English Muffin bread you made, yum.

Emily said...

Delish! Thanks for the reminder that I do have panko, and I need to use it up!

Kim said...

Hi Tina! Your english muffin bread did turn out perfect!

Ina's panko coated salmon is wonderful. I made it a few years ago and then got on jag where I made it over and over again because we craved it on the regular. Yours looks great!

You mentioned an email on my last post. I didn't get it. I think because my email has changed since. Now it's

Hope you find a nice day to ride without the rain!xoxo

kitchen flavours said...

I love panko bread crumbs! Your English muffins looks yum, I have been wanting to make English muffins, so that I have a reason to finish up those jams cluttering in my fridge!
The salmon looks delicious. Perfect choice to welcome Ina at IHCC!

Deb in Hawaii said...

It always great to have you join us at IHCC. The salmon looks delicious. I am a big fan of panko. That English Muffin bread looks pretty delectable too. ;-)

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...