Ina Garten's Salmon With A Twist

Salmon recipes often showcase a rotating group of similar ingredients that are classic pairings with the fatty fish. While ingredients like lemon and dill are used frequently because they match the flavors of the fish, it's always exciting to come across a unique recipe. Ina Garten's panko-crusted salmon has just the right amount of creativity to set it aside from the lot. Panko bread crumbs are mixed with fresh herbs to cover the salmon filets prior to cooking them. 

We love the Barefoot Contessa's version, but we're especially hungry to try the rendition developed by Kristen Carli. Her recipes boast fresh ingredients and simple steps without sacrificing flavor. This heavenly salmon is covered in a panko, cilantro, and lemon zest crust that sticks to the fish thanks to some sriracha mayo. Carli describes the spicy mayo as possibly her favorite condiment ever! Some subtle spice adds just the kick your dinner deserves, and we bet you'll love the final result. 

Get your ingredients ready because just a few short steps are involved before the salmon is ready to cook. You'll need panko bread crumbs, which are lighter and flakier than regular bread crumbs. Next, fresh cilantro leaves are minced and mixed into the panko mixture. Lemon zest adds a nice zing of citrus flavor without making the mixture too wet by adding the juice. Salt and pepper bring out the natural flavors in the salmon and help season the panko. Olive oil is drizzled into the panko mixture for flavor and to help the crust crisp up as it cooks. 

Next, you'll need salmon fillets with the skin on to make it easier to cook one side of the fish without destroying the delicate flesh. If you're tired of salmon, Carli suggests making the same preparation with halibut for a different take. Next comes the sriracha mayo, the key ingredient to help the panko mix stick to the fish. If you don't have a ready-made sriracha mayo but you have sriracha and mayonnaise, you can make your own version using a one to two ratio of sriracha to mayo and modifying it for more or less spice. Vegetable oil is ideal when cooking at high heat (for a crispy crust) since olive oil has a low smoke point and might risk burning. Lemon wedges add a nice juicy acidity at service. 

Place the salmon on a cutting board or plate, skin-side down. Spread the sriracha mayo evenly to coat the top of the filets. Carli finds the flavor pairing excellent with the salmon, and if the matching colors are any indication, she's right. If you're wary of the chilis in sriracha, they're definitely subdued by the mayonnaise and will be further tamed by the panko mix, so be brave and give it a try! Next, season the filets with a sprinkle of salt and pepper to make the flavors pop. 

Are you ready to get cooking? Heat the vegetable oil on medium-high heat in a 12-inch cast-iron skillet, which should comfortably fit all of the filets. If you don't have a cast-iron pan, choose a heavy-duty ovenproof pan. Carli warns that it's important to make sure the oil is sufficiently hot before adding the fish in order for the salmon to properly sear — we're not looking for a mushy bread crumb crust. 

Once the oil is hot enough, add the salmon filets to the pan, skin-side down. Cook them for three to four minutes as they sear. Transfer the pan to the preheated oven and continue to cook the salmon for five to seven minutes until it is just about cooked. Remove the pan from the oven and cover it with aluminum foil.