Best Baked Salmon With Lemon Oregano Crumb Topping Recipes

BAKED PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
• In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in olive oil and toss well to evenly coat mixture.
• In a separate shallow dish beat the egg until yolk and white are well blended.
• Working with one piece of salmon at a time dredge each side in egg, then transfer to panko mixture and coat and press both sides of salmon in panko mixture (also sprinkle panko mixture over top and press to help stick).
• Transfer to prepared wire rack on baking sheet. Repeat process with remaining 3 portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly).
• Bake in preheated oven until salmon is barely cooked through, about 10 - 15 minutes (bake time will vary based on thickness of salmon).
• Serve with lemon slices for spritzing over.

CRUMB-TOPPED SALMON

Steps:

• Preheat oven to 400°. In a bowl, combine first 8 ingredients. Toss with melted butter., Place salmon in a 15x10x1-in. baking pan coated with cooking spray, skin side down. Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12-15 minutes.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
• Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
• Serve immediately with the lemon wedges.

BAKED SALMON WITH CRUMB TOPPING

Steps:

• In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15x10x1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

BAKED SALMON WITH LEMON-OREGANO CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Place parsley, Parmesan, oregano, peel and salt in processor.
• With machine running, drop garlic through feed tube and process mixture until finely-chopped.
• Transfer to medium bowl.
• Add breadcrumbs and stir to combine.
• (can be prepared 1 day ahead; refrigerate) Toss breadcrumb mixture with 6 tblsps melted butter.
• Pat salmon dry.
• Generously butter shallow baking pan.
• Place salmon, skin side down, in pan.
• Brush with 2 tblsps butter.
• Cover with crumb mixture.
• Bake fish until opaque in center, about 20 minutes.
• To make Spiced Parsley Mayonnaise: Combine all ingredients except mayonnaise in small bowl.
• Cover and let stand at room temperature atleast 30 minutes or more.
• Stir in mayonnaise.
• (can be prepared 1 day ahead).
• Serve salmon with mayonnaise.

SLOW-BAKED SALMON WITH LEMON AND THYME

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.