Salmon with Crumb Topping
Coho is a thin filet, so cooking time is less than with a thicker filet.
Ingredients
- ¾ to 1 pound of salmon; I used Coho salmon for this recipe (see notes)
- ½ cup unseasoned Panko
- 2 tablespoons soft butter
- 1 teaspoon horse-radish (optional)
- ½ teaspoon Dijon mustard
- 1 tablespoon grated parmesan cheese
- 1 teaspoon honey
Optional Ingredients
- Mixed herbs (see notes)
Directions
- Preheat oven to 400.
- Line a baking sheet with no stick foil or parchment.
- Wipe salmon with a paper towel and set aside.
- Mix all ingredients in a small bowl until thoroughly combined.
- With your hands, pat the mixture onto the salmon.
- Bake in oven for 10 to 12 minutes. Cut a small portion at the end of the fish. If it flakes easily, it is done. Do not overcook.
In the summer, I go crazy and put lots of herbs in everything I cook! However, the rest of the year I use McCormick’s Organic Italian Seasoning. It is mild and flavorful, so 1 teaspoon is enough.
Polly Cooks 