Ina Garten, also known as the Barefoot Contessa, is one of the most beloved celebrity chefs and cookbook authors in America. She is known for her simple, approachable recipes that use fresh, seasonal ingredients. One of her specialty dishes is perfectly seared salmon fillets. Salmon is a versatile fish that can be prepared in many different ways. Ina’s technique for cooking salmon results in a tender, flaky interior with a crispy, savory crust.
Ina’s Tips for Choosing Salmon
When shopping for salmon, Ina recommends looking for thick center-cut fillets, preferably wild-caught. The thickness ensures the salmon will cook evenly and won’t dry out. Wild salmon like king, coho, and sockeye have more omega-3 fatty acids and a richer flavor than farmed Atlantic salmon. Ina also suggests purchasing salmon at the fish counter rather than pre-packaged. This way you can inspect the freshness and quality of the fish. Some of Ina’s favorite salmon varieties include:
- King salmon – Buttery texture, high in omega-3s
- Sockeye salmon – Bright color, firm texture
- Coho salmon – Silky and smooth
The fish should smell fresh, not fishy, and the flesh should be shiny and firm. Ina cautions to always check the sell-by date and try to cook the salmon within a day or two of purchasing.
Ina’s Salmon Marinades and Rubs
One of Ina’s secrets to delicious, flavorful salmon is letting it marinate before cooking. A marinade tenderizes the fish and allows it to soak up aromatic flavors. Here are some of Ina’s go-to salmon marinades:
Maple Dijon Marinade
- 1/4 cup Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
Whisk together all ingredients except the salmon. Place salmon fillets in a baking dish and cover with marinade. Marinate 15 minutes to an hour.
Soy Ginger Marinade
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1-inch piece ginger, grated
- 2 garlic cloves, minced
Combine marinade ingredients in a bowl or zip top bag. Add salmon and let marinate 30 minutes to 1 hour.
Citrus Marinade
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1 orange
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh herbs like dill, thyme, or basil
- Kosher salt and freshly ground black pepper
Stir together citrus juices, olive oil, garlic, and herbs. Season with salt and pepper. Pour over salmon fillets and let marinate 20-30 minutes.
In addition to marinades, Ina also uses spice rubs to add big flavor to salmon. Here are some easy rub combinations:
Brown Sugar Chili Rub
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Mix together and evenly coat salmon fillets with rub.
Lemon Pepper Rub
- Grated zest of 1 lemon
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
Combine zest, pepper, thyme, and salt. Pat rub all over salmon about 10 minutes before cooking.
How to Cook Ina’s Salmon
Once the salmon has marinated, Ina’s favorite cooking methods include roasting, pan searing, and grilling.
Oven Roasted Salmon
Ina’s delicious oven roasted salmon recipe results in tender salmon with a crispy top crust.
Ingredients:
- 2-3 lb salmon fillet, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
Directions:
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Pat salmon dry with paper towels. Brush fillet all over with olive oil and season generously with salt and pepper. Place skin-side down on prepared baking sheet.
- Roast until thickest part of fillet registers 125°F on an instant-read thermometer, about 10-12 minutes. Salmon should be lightly golden on top and still translucent in center when done.
- Transfer salmon to a serving platter and garnish with lemon wedges if desired. Serve immediately.
Salmon fillets 1-inch thick will take about 10 minutes to roast, while thicker fillets over 2 inches may need 15 minutes or more. Letting the salmon rest 5 minutes before serving allows it to finish cooking gently off the heat.
Pan Seared Salmon
Pan searing gives salmon gorgeously crispy edges and tender meat. Always pat salmon dry before searing to help it brown.
Ingredients:
- 2 6-oz salmon fillets (1-inch thick), skin-on
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter (optional)
- Lemon wedges for serving
Directions:
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Season salmon all over with salt and pepper. When oil is hot, place salmon fillets skin-side down. Sear without moving for 3 minutes until crispy.
- Flip fillets over and cook 2-3 minutes on flesh side until center is still translucent. Butter can be added to the pan after flipping to baste the fish.
- Transfer salmon to plates and serve with lemon wedges.
For restaurant-quality crust, Ina recommends placing a smaller skillet on top of the fillets while they cook for extra heat.
Grilled Salmon
During summer, Ina loves firing up the grill for flavorful grilled salmon.
Ingredients:
- 2 lb salmon fillet, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
Directions:
- Prepare a clean, well-oiled grill over medium heat. Brush salmon all over with olive oil and season generously with salt and pepper.
- Place salmon skin-side down. Grill uncovered for 4 minutes until skin is crisp.
- Use a thin spatula to flip salmon. Grill 3-4 minutes on second side until center is still slightly translucent.
- Remove salmon from grill and serve immediately.
Salmon fillets 1-inch thick will take 7-8 minutes total over direct heat. Over indirect heat, allow 10-12 minutes. Salmon is done when it registers 125°F internally.
Ina’s Go-To Salmon Side Dishes
Ina serves her freshly cooked salmon with a variety of colorful vegetable side dishes, grains, and salads. Here are some of her favorite pairings:
- Green Beans – Sauteed green beans tossed with lemon juice and olive oil
- Sauteed Spinach – Spinach wilted in olive oil and garlic
- Israeli Couscous – Tossed with pine nuts, lemon, and fresh herbs
- Quinoa – Mixed with diced cucumber, tomatoes, olives, and feta
- Arugula Salad – Tossed with shaved Parmesan and lemon vinaigrette
- Roasted Potatoes – Halved red potatoes roasted with rosemary and garlic
Vibrant vegetable sides provide the perfect balance of flavors and textures with rich salmon. Ina always serves a green salad, grain, or other plant-based dish to accompany fish.
Ina’s Tips for Storing and Leftover Salmon
Like any seafood, salmon is extremely perishable and should be stored properly for safety. Ina recommends these storage guidelines:
- Store fresh raw salmon fillets on ice or in the coldest part of the refrigerator. Use within 2 days of purchasing.
- Cooked salmon can be refrigerated in an airtight container up to 3-4 days. Freeze up to 3 months.
- Wrap extra marinated raw salmon well and use within 1 day.
- Refrigerate any leftover marinade and reuse within 3 days.
For leftover cooked salmon, Ina suggests serving cold over a salad, in salmon cakes or fish tacos, tossed with pasta, or used in a frittata or omelet. Smoked salmon can also be a delicious addition to scrambled eggs, bagels, or salads.
Ina’s Favorite Salmon Recipes
Here is a summary of some of Ina’s top-rated and most popular salmon dishes from her cookbooks and TV shows:
Baked Salmon with Herb Crust
Salmon fillets topped with a parsley, chive, and panko breadcrumb crust. Baked at 400°F until salmon is just cooked through.
Salmon Burgers with Yogurt Dill Sauce
Salmon patties mixed with breadcrumbs, egg, and herbs, pan fried until crispy. Served on buns with a tangy yogurt dill sauce.
Salmon and Avocado Salad
Flaky cooked salmon served over mixed greens, avocado, cucumber, and tomatoes. Tossed in a lemon vinaigrette.
Sesame Salmon Stir Fry
Pan seared salmon tossed with stir fried vegetables like peppers, snow peas, and bok choy in a sesame soy sauce. Served over rice.
Miso Glazed Salmon
Salmon roasted with a sweet and salty miso marinade until caramelized on the edges. Quick and full of flavor.
Cedar Plank Grilled Salmon
Salmon grilled on a cedar wood plank for extra smoky flavor. Topped with a maple mustard glaze near the end of cooking.
No matter which recipe you choose, Ina Garten’s salmon is guaranteed to be delicious, elegant, and surprisingly simple to make at home. Follow her tips for choosing quality salmon and properly cooking fish, and you will have gourmet seafood dinners perfect for entertaining or a weeknight family meal. Ina’s expertise makes cooking fresh salmon approachable for cooks of all levels.
Conclusion
Ina Garten has mastered easy yet elegant preparations for salmon that highlight its rich flavor. Her expertise in choosing high-quality wild salmon and using simple marinades, rubs, and cooking techniques results in tender, flaky salmon worthy of fine restaurants. Ina’s salmon recipes like Baked Salmon with Herb Crust and Miso Glazed Salmon have become classics. By sharing store tips, proper cooking times, and foolproof salmon dishes, Ina Garten has taught home cooks everywhere how to feel confident cooking delicious salmon meals for any occasion. Her passion for using seasonal ingredients and combining flavors shows through in every salmon recipe she creates. Ina Garten’s mastery of cooking techniques and knack for teaching others makes preparing salmon approachable and fun.