Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 400°F (200°C). This ensures your salmon cooks evenly and achieves that beautiful golden crust.
- In a mixing bowl, combine the panko bread crumbs, finely shredded parmesan cheese, chopped fresh parsley, garlic powder, salt, and freshly ground black pepper. Stir until well mixed, creating a delightful, fragrant topping.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle olive oil over the fillets, and then season them with salt and black pepper.
- In a separate small bowl, beat the large egg until it is smooth. Brush the egg over the top of the salmon fillets. This will help the breadcrumb mixture adhere and create a crispy crust.
- Using a spatula, generously spread the panko mixture over each salmon fillet, pressing down slightly to ensure it sticks well. Make sure each piece is evenly coated for the best texture.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the topping is golden brown. The internal temperature of the salmon should reach 145°F (63°C).
- Once cooked, remove the salmon from the oven and top each fillet with a lemon slice. This will add a fresh zest that complements the rich flavors of the dish beautifully.
Notes
- Cool completely before storing to prevent condensation and sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.