Baked Salmon With Lemon-Oregano Crumb Topping

We try to have salmon atleast once a week and this is a nice way to do it.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup fresh parsley, chopped
• 6  tablespoons parmesan cheese
• 1  tablespoon dried oregano, crumbled
• 2  teaspoons  grated lemons, rind of
• 1⁄2 teaspoon salt
• 4  garlic cloves
• 2 1⁄2 cups  fresh white breadcrumbs
• 6  tablespoons butter, melted
• 3 -4  lbs salmon fillets
• 2  tablespoons butter, melted

• Spiced Parsley Mayonnaise

• 1⁄3 cup  minced fresh parsley
• 1⁄3 cup  minced fresh cilantro
• 1⁄4 cup  minced green onion
• 2  tablespoons red wine vinegar
• 1  garlic clove, minced
• 1⁄4 teaspoon  crumbled oregano
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon cayenne
• 1  cup mayonnaise

Directions

1. Preheat oven to 350 degrees F.
2. Place parsley, Parmesan, oregano, peel and salt in processor.
3. With machine running, drop garlic through feed tube and process mixture until finely-chopped.
4. Transfer to medium bowl.
5. Add breadcrumbs and stir to combine.
6. (can be prepared 1 day ahead; refrigerate) Toss breadcrumb mixture with 6 tblsps melted butter.
7. Pat salmon dry.
8. Generously butter shallow baking pan.
9. Place salmon, skin side down, in pan.
10. Brush with 2 tblsps butter.
11. Cover with crumb mixture.
12. Bake fish until opaque in center, about 20 minutes.
13. To make Spiced Parsley Mayonnaise: Combine all ingredients except mayonnaise in small bowl.
14. Cover and let stand at room temperature atleast 30 minutes or more.
15. Stir in mayonnaise.
16. (can be prepared 1 day ahead).
17. Serve salmon with mayonnaise.