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Lemon- and Parmesan-Crusted Salmon

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Lemon- and Parmesan-Crusted Salmon
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  • Prep 10 min
  • Total 35 min
  • Servings 4
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Now you can make crusted salmon that tastes like it's from a fine seafood restaurant!
By Betty Crocker Kitchens
Updated Aug 24, 2010

Ingredients

  • 1 salmon fillet, 1 1/4 pounds
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon salt
  • 3/4 cup fresh white bread crumbs, 1 slice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons thinly sliced green onions
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon dried thyme leaves

Steps

  • 1
    Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
  • 2
    Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
  • 3
    Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It’s also best to serve the fish as soon as it comes out of the oven.
  • tip 2
    This recipe can easily be doubled for 8 servings.

Nutrition

290 Calories, 16 g Total Fat, 33 g Protein, 4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
145
Total Fat
16 g
Saturated Fat
7 g
Cholesterol
115 mg
Sodium
420 mg
Potassium
740 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
33 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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