Panko-Crusted Salmon

Photo courtesy of  The Food Network, Ina Garten

This week, Chew the Fat with Granny Keto, has, as guests, Laura and Will Miner of Miner and Major Keto. They are sharing here one of their most favorite go-to recipes, Ina Garten’s Panko-Crusted Salmon from the Food Network, but they substitute out ground pork rinds for the panko crumbs.

Here is the recipe with the pork rind substitution. Enjoy and thank you, Laura and Will!


2/3 cup crushed pork rinds

2 TBS minced fresh parsley

1 tsp grated lemon zest

Kosher salt and freshly ground black pepper

2 TBS good olive oil

Four 6-8 ounce salmon fillets, skin on

2 TBS Dijon mustard

2 TBS additional oil (Note from Granny Keto: Original recipe calls for vegetable oil, but use avocado oil or additional olive oil)

Lemon wedges, for serving


  1. Preheat oven to 425 degrees.

  2. In a small bowl, mix together the crushed pork rinds, parsley, lemon zest, 1/2 tsp salt and 1/2 tsp black pepper.

  3. Drizzle the mixture with the olive oil and stir until the rinds are evenly coated. Set aside.

  4. Place the salmon fillets, skin side down on a board.

  5. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.

  6. Press the mixture thickly on top of the mustard on each salmon fillet.

  7. Heat the oil over medium-high heat in a 12-inch cast-iron skillet or heavy oven-proof 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.

  8. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the rind mixture is browned.

  9. Remove from the oven, cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.


For the entire recipe as written (in grams) based on 24 ounces of salmon:

Total Carbohydrates: 1
Net Carbohydrates: 1
Protein: 158
Fat: 143