This recipe for baked salmons with parmesan breadcrumbs is simple and easy. And it gets ready in less than 20 minutes using easy-to-find pantry staples in your kitchen. Serve over mashed potatoes, salad, or sides, and bread for a complete meal.
In a small bowl, combine the topping ingredients - breadcrumbs, parmesan, garlic, parsley, salt, pepper, and melted butter.
Pat dry the salmon fillet and make a few cuts on the skin. Place salmon skin-side down on a baking sheet or sheet pan lined with aluminum foil or parchment paper for easy clean-up.
Top the salmon with the breadcrumbs, making sure to spread them around evenly.
Bake for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque.- 125°F to 130°F (52°C to 54°C) for medium-rare (soft and slightly translucent in the center).-135°F to 140°F (57°C to 60°C) for medium (firm but still moist).- 145°F (63°C) for well-done, as recommended by the USDA.- For the best texture, many chefs prefer removing salmon from the oven at 130°F (54°C) and letting it rest for a few minutes, as the residual heat will continue to cook it slightly.
When you remove it from the oven, let it cool for at least 5 to 10 minutes before serving. I like to flip the lemon slices over, putting the chared sides down.
Serve with a drizzle of lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you