Teresa *G*


This is my recipe for an extra flavorful, restaurant-style salmon filet. It's so easy, yet very impressive; perfect for that special occasion and special dinner guests. The salmon filets are topped with a combination of crunchy panko, parm, garlic, herbs and butter, then baked. A minute under the broiler to lightly brown, and they're done. So good!

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4 to 6
20 Min
10 Min


3 1/2 Tbsp
salted butter, divided 1/2 tbls & 3 tbls
3 to 6
salmon filets, skinless
1/3 c
panko bread crumbs (plain)
1/3 c
parmesan cheese or 3 cheese blend, combo of 1/2 grated & 1/2 fine shreds or all grated
1 Tbsp
dry parsley (may use fresh, also)
1 tsp
chives, dried or fresh
1/4 tsp
lawry's seasoned salt
1/4 tsp
1/8 tsp
ground black pepper
3 small
cloves garlic, pressed (about 1 tsp.)


1Line a rimmed baking sheet with foil, dull side up. Grease foil with 1/2 T butter, set aside.
2Place oven rack in middle position; preheat oven to 400 degrees F.
3In a medium size bowl, combine panko, cheese, parsley, chives, salts and pepper.
4Melt 3 T butter in small bowl in microwave (about 20 seconds) or in small saucepan over medium heat.
5Pour over panko mixture; mix well with fork or spoon.
6Remove salmon from packaging (drain if necessary.) Place salmon on prepared baking sheet.
7Use a spoon, or your impeccably clean fingers (as Julia Child would say) to evenly cover filets with panko mixture, pressing to help adhere to fish.
8Bake at 400 degrees F for 7 to 10 minutes, depending on thickness of fillets, then turn on broiler for 1 minute, to lightly brown. Shut off broiler and remove fish from oven immediately.
9Serve hot. Cover and refrigerate leftovers as soon as possible. Gently reheat in toaster oven or in microwave at 50% power.

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