If you’re not a fan of the fish skin, you can skip it and use skinless portions. You should still put them in the pan with the skin (flat) side down, for the correct appearance. It’s worth noting that the skin helps your cooked portions hold together as you lift them from the pan. It may be worth buying them skin-on, and just leaving the skin on your plate as you eat. Remember that the skin is rich in heart-healthy omega-3 fatty acids, so it’s not something to lightly discard.
Ingredients
- 1-1/2 cups soft bread crumbs
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon paprika
- 1 tablespoon butter, melted
- 4 salmon fillets (6 ounces each)
Instruction
- Preheat oven to 400°. In a bowl, combine first 8 ingredients. Toss with melted butter.
- Place salmon in a 15x10x1-in. baking pan coated with cooking spray, skin side down. Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12-15 minutes.
