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Oval serving platter features a large filet of baked salmon with parsley crust, surrounded by fresh corn, diced tomatoes, sliced peaches, and tiny mozzarella balls.

Parsley Crusted Baked Salmon

Salmon baked with a crust of fresh parsley and panko
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Course Main Course
Makes 2 servings

Special Equipment

  • Meat thermometer
  • Baking dish (8x8 or 9x13 depending on size of fish)

Ingredients
  

  • 2 Tbsp panko
  • 4 Tbsp finely chopped fresh parsley
  • ½ tsp habanero salt or regular kosher salt
  • 1 Tbsp oil
  • 1 lb skin-on salmon fillet (see note if using 1 1/2 lbs filet)
  • 3 Tbsp mayonnaise
  • Juice from 1 medium lemon

Instructions
 

  • Preheat oven to 475 F. Spray the center of a baking dish with cooking spray or pour 1-2 Tbsp oil in the center of it.
  • Use pliers to remove bones from salmon.
  • Toss panko with parsley, salt, and oil in a small bowl.
  • Place salmon skin side down in the prepared baking dish on top of the oil, making sure to swirl it around a bit so the entire skin gets oiled.
  • Spread salmon evenly with mayo.
  • Sprinkle parsley mixture over salmon, patting gently to adhere.
  • Drizzle the lemon juice evenly over the top of the parsley crust.
  • Roast salmon 20-25 minutes until it's done (depending on thickness of fillet). Internal temp should be 145 F.
  • Use a large spatula to gently loosen salmon from the skin (which should gently stick to the pan). Transfer fish to a platter.

Notes

If using 1 1/2 lb salmon, increase salt to 1 1/2 tsp and bake for 26 minutes.
Keyword seafood
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