Easy and Delicious Baked Salmon with Parmesan Herb Crust

I’ve been freezer diving lately and recently found some 2020 catfish that looked pretty bad so it went to the pets but I also found a nice one pound Norwegian salmon filet that I wanted to try using the recipe for Baked Salmon with Parmesan Herb Crust recently posted by Trish on her  “Mom On Timeout” blog.  I reduced everything to one-third of the original to match my salmon size and I used dried herbs.  The original recipe with some good pics can be found by clicking on the above link.

Baked Salmon with Parmesan Herb Crust - Adapted from Mom On Timeout

The Ingredients:

1 lb. salmon filet skin-on, ours was skinless

½ cups panko bread crumbs

¼ cup Parmesan cheese grated

⅓ cup fresh parsley minced

½ tsp dried chives minced

1 tsp. minced garlic

½ tsp. dried thyme

½ lemon zested

2 tbsp. salted butter melted and divided

½ tbsp. lemon juice freshly squeezed

Optional Garnish

lemon slices or wedges

fresh parsley

The Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. (I used Pammed foil)

2. Place the salmon filet skin side down on the prepared baking sheet. Use a paper towel to blot the salmon dry, absorbing as much moisture as you can.

3. Combine the panko breadcrumbs, Parmesan cheese, garlic, and lemon zest in a small bowl and stir to combine.

4. Combine the melted butter, fresh lemon juice, and dried herbs in a small bowl and stir to combine- let set for a couple of hours to rehydrate the herbs.

5. Brush some of the butter mixture on top of the salmon.

6. Stir the remaining butter mixture into the panko mixture (the hardest part of this recipe).

7. Spoon the panko mixture onto the salmon and press firmly to coat all of the salmon.

Cook the salmon for 20 to 25 minutes or until the salmon flakes easily and reads 145°F 125F in the center with a meat thermometer.  (We like ours moist and still shinny in the center)

If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.

Remove the salmon from the oven and allow it to rest for 3 to 5 minutes before serving with lemon wedges and minced parsley if desired.

We sided it with a Cindy salad (Italian viniagrette and freshly grated Parmesan on mine) for a pretty healthy meal.

The Verdict:

Cindy and I thought it was a delicious keeper dish and it's nice to have a new salmon recipe.  The lemon and herbs provided a good flavor and the topping gave it a nice crunch and the fish was moist and flaky - almost melt in your mouth.  I think following the original cooking directions would have yielded way overdone salmon and a burnt topping – mine cooked for about 15 minutes. 

The Cow Dog

While supper was cooking, Cindy looked out the door to discover the neighbors calf in our yard so she called Teddy Bear and he quickly herded it back thru the fence into the pasture.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

02/16/23 meal date