Best Baked Salmon With Lemon Thyme Crumb Topping Recipes

BAKED SALMON WITH A LEMON & HERB CRUMB

Steps:

• Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
• Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
• To make the sauce, mix all the ingredients together, season to taste and serve on the side.

LEMON, GARLIC, AND THYME BAKED SALMON

Steps:

• Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
• Place the salmon fillets in a large bowl, set aside. In a separate bowl whisk together the honey, lemon zest, garlic, thyme, black pepper, and salt, mixing well to combine. Stir in the lemon juice.
• Pour this sauce over the salmon fillets, using your hands (or a spoon) to evenly and generously coat them. Remove fillets from marinade and place on prepared baking sheet. Use a small spoon to top each fillet with one teaspoon of remaining marinade. Bake for 13-15 minutes, or until salmon is cooked to your liking. Remove salmon from the oven and serve at once, with extra lemon wedges.

EASY LEMON-THYME ROASTED SALMON

Steps:

• Preheat oven to 400 degrees F.
• Place salmon filets in a baking dish and pat dry.
• Drizzle with olive oil and rub oil evenly into all of the salmon filets. Sprinkle with the salt, pepper, paprika. Top with the minced garlic, lemon zest, and scatter the lemon rounds around the salmon. Sprinkle with the fresh thyme.
• Transfer to the oven and roast until the salmon is cooked through and easily flakes with a fork, about 10-12 minutes (depending on how thick your salmon is).
• Remove from oven, serve and enjoy!!

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.

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.

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.

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.

BAKED SALMON WITH BASIL AND LEMON THYME CRUST

Steps:

• Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
• Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
• Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
• Top salmon with herb mixture, forming a crust.
• Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

BAKED SALMON WITH CRANBERRY-THYME CRUST

Steps:

• Preheat oven to 375°F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.