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Here’s a winning dish as featured in the September issue of Island Fisherman magazine.
Recipe courtesy of Andrew Luch, Andrew’s West Coast Adventures.
Course Main Course
Prep Time 7minutes
Cook Time 15minutes
Total Time 22minutes
4lbfillet of salmon
2/3cupgrated parmesan cheese
1/4cupfinely chopped parsley
salt & pepper(to taste)
lemon wedges(to taste)
Position a rack in the middle of the oven. Preheat oven to 400°F/200°C.
Line a baking tray/sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet.
Mix together the breadcrumbs, parmesan, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands, mix the ingredients together until the breadcrumbs absorb the butter.
Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered.
Lightly spray salmon with cooking oil spray for a golden crumb crust.
Bake uncovered for 12 to 15 minutes, depending on the thickness of your fillet, until the crust is golden and the salmon is cooked and flakes easily with fork.
Serve with lemon wedges and a squeeze of fresh lemon juice. Pair with salad, steamed vegetables, rice, or mashed potatoes.