Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

Serves 4


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)
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  1. Preheat oven to 400°.
  2. Spread panko on a rimmed baking sheet; bake in preheated oven until golden-brown (about 3 min.).
  3. Remove toasted panko from oven; set aside. Reduce oven temperature to 350°.
  4. Smear mayo on top of fish; season generously with salt and pepper. Set fish aside.
  5. In a medium mixing bowl, melt butter in the microwave; stir in Italian-style breadcrumbs, cheese, toasted panko, parsley and zest.
  6. Press mixture firmly onto fish, covering the top and sides.
  7. 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.
  8. Bake in preheated oven, uncovered, until fish is opaque throughout and flakes easily when pricked with a fork (about 30 min.).
  9. 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.