Salmon with Lemon and Parmesan Crust

Now you can make crusted salmon that tastes like it's from a fine seafood restaurant... A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It's also best to serve the fish as soon as it comes out of the oven

Serves: 4

Ingredients

1 salmon fillet, 1 1/4 pounds
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
3/4 cup fresh white bread crumbs, 1 slice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
2 teaspoons grated lemon peel
1/4 teaspoon dried thyme leaves

Method

  1. Heat oven to 375?F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
  2. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
  3. Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.
  4. How to Crust Salmon: Pat salmon dry with paper towel. Press bread crumb mixture evenly on salmon. A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It's also best to serve the fish as soon as it comes out of the oven

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