Description
An easy and healthy baked salmon recipe featuring a creamy lemon-herb and panko topping that creates a crispy crust and locks in moisture.
Ingredients
- 4 salmon fillets (150-180g each), skin on or off
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon fine sea salt, divided
- 0.25 teaspoon black pepper, divided
- 0.25 cup (60g) full-fat cream cheese, softened
- 0.5 cup (50g) panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Zest of 1 medium lemon
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons (30g) unsalted butter, melted
Instructions
- Prep Oven and Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Prepare Salmon Fillets: Pat the salmon fillets completely dry with paper towels. Place the fillets evenly spaced on the prepared baking sheet. Drizzle the olive oil over the fish, then season lightly with 0.25 teaspoon salt and 0.125 teaspoon pepper.
- Mix Creamy Topping: In a medium bowl, combine the softened cream cheese, panko breadcrumbs, fresh parsley, dill, chives, lemon zest, lemon juice, minced garlic, melted butter, remaining 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Mix thoroughly with a fork until all ingredients are well incorporated into a moist, somewhat crumbly topping.
- Top and Bake: Spoon an equal amount of the creamy topping over the top of each salmon fillet. Gently press the topping down to form an even, compact layer over the fish. Bake for 12-18 minutes, depending on the thickness of the fillets.
- Check for Doneness: The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The crumb topping should be golden brown and slightly bubbly on top. If the topping starts to brown too quickly before the fish is done, tent loosely with aluminum foil.
- Finish and Serve: Carefully transfer each salmon fillet to an individual serving plate. Garnish with an additional sprinkle of fresh chopped dill or parsley if desired, and serve immediately.
Notes
To achieve a crispy crust, ensure you pat the salmon completely dry before seasoning. For the topping, use full-fat cream cheese to avoid a runny texture. For a gluten-free option, substitute standard panko with gluten-free panko breadcrumbs. Serve immediately for best results, perhaps alongside roasted asparagus or simple rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approx 170 g)
- Calories: 420 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg