Recipe by Snicklefritzie
This is a recipe I adapted from TOH. This is a beautiful presentation and goes together in around 1/2 an hour. Definitely pretty enough for company. It has a delicate flavor. I have posted the original amounts below, I adapted it for our healthier life-style. We have a friend in Alaska who sends us fresh salmon.
Top Review by Seth Garrepy
This is a simple and tasty recipe. If you normally are wary about working with fish, this is a great recipe with which to get experience. The balance of the richness of the fish and the tang of the lemon makes a flavorful ensemble. Try serving this recipe with some orange peel rice, if you want to carry the citrus idea a bit further. Great recipe, Snicklefritzie!
- 1 1⁄2 cups fresh breadcrumbs
- 4 garlic cloves, minced
- 1⁄4 cup chopped fresh parsley
- 4 tablespoons grated parmesan cheese
- 1 teaspoon dried thyme
- 1⁄8 teaspoon salt
- 2 tablespoons butter, melted
- 1 1⁄2 teaspoons lemon juice
- 1 (3 -4 lb) salmon fillets, 3-4 pounds total
Directions See How It's Made
- In a bowl, mix bread crumbs, garlic, parsley, parmesan, thyme and salt, set aside.
- Place salmon skin side down on foil-lined baking dish.
- Mix butter and lemon juice in bowl.
- Brush salmon with butter-lemon juice mixture, using about 3/4 of the mixture.
- Top with crumb mixture, patting it on by hand.
- Drizzle remaining butter mixture over top.
- Bake at 350 until flakey, about 25 minutes, can brown under broiler if desired.
- Now, the original recipe called for 2-1/2 cups breadcrumbs, 6 tablespoons of parmesan cheese, twice as much parsley, 1 tablespoon thyme, 1/2 teaspoon of salt and 6 tablespoons of butter. We thought this tasted wonderful as is, you be the judge.