Lemon- and Parmesan-Crusted Salmon

Now you can make crusted salmon that tastes like it's from a fine seafood restaurant! MORE+ LESS-

By Betty Crocker Kitchens

August 24, 2010

salmon fillet, 1 1/4 pounds

tablespoons butter or margarine, melted

1/4

teaspoon salt

3/4

cup fresh white bread crumbs, 1 slice

1/4

cup grated Parmesan cheese

tablespoons thinly sliced green onions

teaspoons grated lemon peel

1/4

teaspoon dried thyme leaves

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1

Heat oven to 375ºF. 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.

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.
This recipe can easily be doubled for 8 servings.