Description
A quick and easy one-pan weeknight dinner featuring wild-caught salmon fillets topped with a crunchy, savory garlic butter and panko breadcrumb crust.
Ingredients
Scale
- 1.5 to 2 lbs salmon fillets (wild-caught Atlantic or Sockeye)
- 1 tablespoon neutral oil (avocado or canola)
- Salt and black pepper to taste
- 3 tablespoons unsalted butter, melted
- ½ cup panko breadcrumbs
- 4–5 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a small bowl, combine melted butter, panko breadcrumbs, minced garlic, grated Parmesan, dried parsley, and lemon juice. Stir until the mixture resembles wet sand.
- Pat salmon fillets dry with paper towels. Place on the prepared baking sheet.
- Brush the tops of the salmon lightly with neutral oil and season generously with salt and black pepper.
- Divide the garlic butter breadcrumb mixture evenly among the fillets, pressing gently to adhere.
- Bake for 12-15 minutes, or until the salmon is opaque, flakes easily with a fork, and the top is golden brown.
- Remove from oven and let rest for 2-3 minutes before serving.
Notes
Pat the salmon dry before seasoning to ensure the crust gets crispy. Do not overcook the salmon as it continues to cook slightly after removal from the oven. For a spicy kick, add red pepper flakes to the crust mixture. This recipe can be adapted for air fryer cooking at 375°F for 8-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with toppin
- Calories: 380
- Sugar: 1
- Sodium: 420
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 1
- Protein: 34
Keywords: baked salmon, garlic butter salmon, crispy salmon, one pan dinner, weeknight dinner, healthy seafood, panko crust, easy fish recipe