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."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:




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

Questions & Replies

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  1. This was delicious! The crumb topping was full of great flavor, and the baked salmon fillets came out nice and moist and flaky. And, as an added bonus, the spiced mayonnaise really added another level to the fish. I'm ashamed to admit, that I did not let the herb rest in the red wine vinegar for 30 minutes. (My fault, I totally misread) But, it turned out incredible depite that, just full of great, fresh flavors.
  2. This was great. I reduced the amount of butter by alot. I used cooking spray in my pan and then butter spray on the fish prior to the bread crumbs. The flavor of the fish was complimented and not covered up. My fish took 30 mins to get to the desired doneness.
  3. Overall, a very nice recipe. I made a half recipe just for my husband and myself. Even making only half, I found the breadcrumbs were more than I needed to cover a 1 lb. piece of salmon so I have leftovers to use for another dish. I really liked the parsley mayonnaise, although next time I think I will leave out the cilantro as I don't really care the taste of that particular herb. I would use a higher oven temperature next time also. The fillets I get at my supermarket are quite thick and don't cook through in the time and at the temperature indicated.
  4. GREAT! A fantastic recipe will use different flavours, textures and will combine them to creat something knew. And this is such a gem. You have seen many salmon recipes, OK. You have seen many fish dishes using a similar crust, OK. And you have seen many recipes using a mayonaisse based sauce, OK. And for sure it is no surprise for you to have lemon with fish. Everything you might have had in a fish dish, but all together in one and in such a great combo - no unless you have tried this recipe. The lemons in the crust are wonderful fresh and you will find a great counterpart in the mayonaisse with the fresh coriander and the delicate sour note of the vinegar. Let stand the herbs with the vinegar for at least 30 minutes to blend in the different flavours of the herbs.I was surprised to find oregano in both crust and sauce, but that is great too. This hint of the same flavour is working well. Four garlic cloves in the topping? Do it, do not hesitate. It is exactly the right amount. The crust need a strong flavour in it to balance the other different tastes, textures and flavours. The recipe looks like there are a lot of ingredients in it. Yes, but it is so easy to prepared and so delicious, that with a recipe like this one I could have salmon every day.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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