The panko crust becomes this incredible, salty-buttery crunch that shatters when you bite into it. Beneath that, the salmon is silky and moist, practically melting on your tongue. It’s a textural symphony, and you are the conductor. Please bow modestly as your dinner guests applaud.
Everyone will think you spent hours. They’ll lean in, eyes wide, and whisper, “Where did you learn to make this?” You’ll just shrug, take a sip of your wine, and say, “Oh, it’s nothing. Just Ina.” You’ll be a legend in your own kitchen, and all it took was butter, panko, and a little help from a friend in the Hamptons.
