Fullproof Baked Salmon

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READY IN: 30mins
Recipe by annie at good hands

This is consistant recepie,it never fails and even tasted good with farmed steelhead or salmon if cost is an issue and if you make enough, the leftovers make fabulouse salmon patties

Ingredients Nutrition

Directions

  1. PREHEAT OVEN TO 350 degrees.
  2. use 9x11 or larger glass baking dish depending on amount of fillets.
  3. coat bottom of baking dish with olive oil then spread sundried tomatoes, garlic and rosemary on the bottom of the dish; set aside.
  4. on a plate mix parmesan cheese and bread crumbs, enough to coat fillets front & back. wash fillets then coat with bread crumb mix. place in baking dish skin side up.
  5. bake for 10 minutes, then turn over. when turning fish make sure to get all the goodies from the bottom of the pan onto the top of the fish. bake another 10 minutes . if fillets are thick, i sometimes turn off oven and let them sit while i set up the plates.
  6. suggested side dishes: steamed yukon gold potatoes, spinach salad, rice.
  7. extra tip: buy more salmon than you need, place leftover salmon in a bowl, skin removed. add 1/4 cup low fat milk, 1 tbs mustard, 1 tbs mayonnase, 1 tbs drained capers,1/2 cup bread crumbs. mix ingredients and form patties or cakes. fry in cast iron or pan of choice with minimal olive oil. serve with lemon dill sauce or your favoite topping for another easy meal .

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