October is National Seafood Month, so I thought I’d share the recipe for one of my favorite weekly dinner staples: Parmesan- and panko-crusted baked salmon (recipe originally posted on my Parade Magazine blog).
I had a fillet of salmon and wanted to try something different from my usual lemon-and-dill recipe.
I was talking to Karen, my manger at TASTE Unlimited, about some possibilities and she gave me this wonderful recipe. She’s a great cook herself and used to own a delicious restaurant for many years called Beckett’s Cafe, which I used to frequent. She loves chatting about food and cooking, like me, so she was the perfect person to go to. And, this recipe she gave me is so good that I will definitely be making it again and again. It’s super easy and delicious.
- 1 fillet salmon
- ½ cup Panko bread crumbs
- 1 Tbsp olive oil
- 3 Tbsp Parmesan cheese
- 1½ Tbsp Dijon mustard
- Sprinkle dried parsley
- Pre-heat oven to 400℉.
- Coat salmon with Dijon mustard and sprinkle dried parsley on top.
- Mix Panko bread crumbs, cheese, and olive oil in a bowl.
- Pack breading mixture on top of the fillet.
- Bake for 15-20 minutes.
Photo: Nisa Burns Cochran
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Tags: baked salmon recipe, crusted salmon recipe, easy dinner recipes, easy salmon recipe, healthy dinner recipes, healthy salmon recipe, panko crusted salmon recipe, panko recipes, salmon fillet recipe, salmon recipe, salmon steak recipe
