Baked Salmon with Garlic Knot Topping
Ingredients
- 4 tablespoons butter, melted
- 3 garlic cloves, grated or minced
- 1/4 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan
- 4 (6-ounce) salmon fillets, thawed if frozen
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons minced fresh parsley
- 4 lemon wedges, for serving
Preparation
Preheat the oven to 425°F.
Combine the melted butter and garlic in a small bowl.
Add half of the butter-garlic mixture to a baking dish large enough to hold all 4 salmon fillets without touching.
Add the panko breadcrumbs and Parmesan to the remaining garlic butter in the small bowl and stir to combine.
Pat the salmon fillets dry and season with salt.
Place the salmon fillets in the baking dish, skin-side down if they have skin.
Heap the breadcrumb mixture on top of each fillet and press lightly to help it adhere, adding back any that falls off.
Bake until the salmon is done to your liking and the breadcrumbs are crisp, about 12 to 16 minutes for medium doneness at 135°F.
Transfer the fillets to plates, drizzle with any remaining garlic butter, and top with parsley.
Serve with lemon wedges.
