Parmesan-Crusted Salmon
Ingredients
A note about gluten: When prepared with gluten-free panko and gluten-free Italian-style breadcrumbs, this recipe is gluten free. If serving the Dijon Aioli, be sure to use gluten-free mustard.
¼ cup
panko breadcrumbs
1 ½ lbs.
skin-on salmon fillet(s), cut into 4 equal portions (see Tasty Tip)
1 tbsp.
mayonnaise
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 tbsp.
Kowalski's Unsalted Butter
½ cup
Italian-style prepared breadcrumbs
¼ cup
freshly grated Kowalski's Parmesan Cheese
1 tbsp.
finely chopped Italian parsley
2 tsp.
freshly grated lemon zest
⅓ cup
dry white wine
¼ cup (approx.)
Dijon Aioli (below)
Directions
- Preheat oven to 400°.
- Spread panko on a rimmed baking sheet; bake in preheated oven until golden-brown (about 3 min.).
- Remove toasted panko from oven; set aside. Reduce oven temperature to 350°.
- Smear mayo on top of fish; season generously with salt and pepper. Set fish aside.
- In a medium mixing bowl, melt butter in the microwave; stir in Italian-style breadcrumbs, cheese, toasted panko, parsley and zest.
- Press mixture firmly onto fish, covering the top and sides.
- Place fish skin-side down in a 9" square baking dish; pour wine into dish, being careful not to wash crumbs off the sides of the fish.
- Bake in preheated oven, uncovered, until fish is opaque throughout and flakes easily when pricked with a fork (about 30 min.).
- Serve immediately with aioli, if desired.
DIJON AIOLI: In a small mixing bowl, whisk together ¼ cup mayonnaise, 1 tbsp. coarse-ground Dijon mustard, ½ tsp. finely chopped fresh Italian parsley, 1 clove finely minced garlic and ¼ tsp. freshly squeezed lemon juice. Season with salt and pepper to taste. Makes about ¼ cup.
Tasty Tip:
- Fish can also be prepared as a single 1 ½ lb. piece. Adjust baking time slightly upward.
