Parmesan Crusted Oven Baked Salmon Fillet (serves 4)
¼ cup Panko breadcrumbs
½ tsp. garlic powder
1 tsp. dried parsley
½ tsp. sea salt
¼ tsp. black pepper
1/3 cup freshly grated Parmesan cheese, divided
3 tbsp. butter, melted, or olive oil
1 Salmon fillet
Lemon wedges, for serving
Preheat oven to 400-degrees F. Place oven rack in center position. Line a rimmed baking sheet with parchment paper.
In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and ¼ cup Parmesan. Add 2 tablespoon melted butter to bowl and, using a fork, mix until fully combined.
Rinse salmon fillet in running water. Pat dry with paper towels. Place the salmon fillet, skin side down, on the parchment paper. Brush the salmon with the remaining 1 tablespoon melted butter, and sprinkle with the parmesan mixture, gently pressing so the crumb coating sticks to the salmon. Sprinkle with remaining Parmesan cheese.
Bake until the panko is golden brown and the salmon easily flakes with a fork, about 12-15 minutes, or until salmon reaches 135-degrees F, using a meat thermometer.
Serve with lemon wedges on the side.
