Crispy Salmon with Parmesan Panko Crust and Cheesy Core
In our version of the Salmon Bake, a succulent fillet of salmon is enveloped with a creamy garlic-cheese blend, then topped with a crunchy parmesan panko crust. Here, the mustard is used in its Dijon form, providing a luscious textural element, while a hint of chili powder and Italian seasoning give...
Preheat the oven to 425°F and position the rack in the middle. Rinse the salmon fillet under running water and pat dry with a paper towel.
CHEESE LAYER
2
In a bowl, combine the minced garlic, Dijon mustard, chili powder, Italian seasoning, salt, pepper, chopped parsley, and shredded mozzarella cheese.
ASSEMBLY
3
Spread the cheese mixture evenly over the top of the salmon fillet.
CRUST
4
In another bowl, combine the Panko crumbs, grated Parmesan cheese, and melted butter until the mixture looks like wet sand.
ASSEMBLY
5
Sprinkle the crust mixture evenly over the cheese layer. Transfer the fillet to an ovenproof baking dish.
BAKING
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Bake for 12-15 minutes or until the salmon is baked through and the crust is golden. Once the crust is browned, you can loosely cover with foil to prevent it from burning.
SERVING
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Remove from the oven, slice the fillet into serving pieces, and serve immediately with a side of steamed vegetables or a healthy grain like quinoa or brown rice.