I’ve been looking for more salmon meals because, after making that teriyaki salmon a while back, I have come to the conclusion that salmon is awesome.
You know what’s even more awesome? Cheese.
So let’s all give a hand to Let the Baking Begin for this cheesy, breadcrumb-crusted, flaky dinner that (when paired with a good salad) could arguably be called “healthy.”
Parmesan-Crusted Salmon Bake
Serves: 3 or 4
Prep Time: 15 minutes
Cook Time: 14 to 17 minutes
1 pound salmon fillet
1 cup grated cheese (I usually use a Mexican blend)
2 cloves garlic, peeled & pressed
2 tablespoons mayonnaise
1 tsp mustard powder
½ tsp paprika
½ tsp freshly ground black pepper
½ tsp salt
¼ cup chopped flat leaf Italian parsley (optional)
For the Parmesan Crust:
1/3 cup Italian breadcrumbs*
¼ cup grated parmesan cheese*
1 tablespoon melted butter, unsalted
Melt the butter. Combine with the breadcrumbs and grated parmesan cheese. Stir until the butter coats the crumbs evenly. Set aside.
Optional: Thoroughly wash the parsley under running water and use paper towel to dry the leaves. Cut off the stems, then finely chop the leaves. Set aside.
Rinse salmon fillet under running water and pat dry with a paper towel. Cut into 1 inch cubes.
Stir the spices together.
Add spices, pressed garlic, mayonnaise, half the cheese, and the optional parsley to the salmon cubes. Stir to distribute the ingredients evenly.
Preheat oven to 425 F with the baking rack in the middle.
Transfer the mixture to a medium-sized baking dish and flatten the salmon mixture. Sprinkle the top evenly with cheese, then breadcrumb mixture.
Allow to bake for 5-7 minutes uncovered. Then, once the breadcrumbs are golden in color, loosely cover with foil and bake for another 9-10 minutes or until the salmon is baked through in the middle of the dish. Remove from the oven and serve with steamed vegetables, a salad, and/or a baked potato.
* I usually have a pretty light hand with breadcrumbs, so I cut down the original amounts to what I consider a generous amount.