I’m bringing you another recipe using my favorite fish, salmon!
I say another because I think I have almost thirty salmon recipes available in my recipe index, just search “salmon” in the sidebar if you love it as much as I do!
And I just realized that I posted my six favorite salmon recipes a week ago! My bad but I couldn’t hold this one back any longer, I wanted to share it with you guys asap!
HOW TO COOK BAKED SALMON
Always try and start with a gorgeous piece of salmon, it’ll make a difference. Shoot for wild salmon but don’t stress if you can’t get your hands on it. I like to ask my seafood guy for a middle section if I’m buying a piece of salmon this big, for some reason I always feel like the tail is better avoided (sorry salmon tail lovers). It’ll also cook quicker than the rest of the salmon, thus being drier and we don’t want dry salmon.
This recipe is very simple and can still be prepped ahead of time. Cover the salmon with the crust, seal with plastic wrap and it’s ready to go in the oven when you walk in the door after school/soccer/baseball/dance/and any other activities that could easily fall into this sentence!
And that crust! I like using panko breadcrumbs, they’re easy to find and consistent in size and texture and easier than making your own breadcrumbs.
The only other ingredients you’ll need for this easy baked salmon is fresh rosemary, Parmesan cheese, and garlic.