From Mom’s 1989 Spokane Kitchen. This recipe makes me think of many special family events. My parents filling their large Park City home with friends and family including uncles, aunts and cousins for my mission homecoming. And dinner with my brother and his family when I thought I was making too much because I made two 9×13 pans full and he ate one whole pan by himself, all the while asking me with a pleading look if it was o.k. that he ate all of it?! Most of all it makes me think of my Mom who, being a non-fish eating vegetarian herself, still makes it for others because she knows we love and appreciate it! Photo courtesy of my dear sister-in-law Nikki’s blog: Balanced Palates
Mom’s Baked Salmon with Lemon-Thyme Crumb Topping
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- ½ c chopped fresh Italian parsley
- ¼ c plus 2 T freshly grated Parmesan cheese
- ¼ c chopped fresh thyme or 1 T dried, crumbled
- 2 t grated lemon peel
- ½ t salt
- 4 small garlic cloves
- 2 ½ c fresh white breadcrumbs
- 6 T (3/4 stick) butter, melted
- 1 3-4 pound salmon fillet
- 2 T (1/4 stick) butter, melted
Instructions
- Preheat oven to 350 degrees. Place parsley, Parmesan, thyme, lemon peel and salt in processor. With machine running, drop garlic through feed tube and process mixture until finely chopped. Transfer to medium bowl. Add breadcrumbs and stir to combine. (Can be prepared 1 day ahead Cover and refrigerate. Bring to room temperature before using.) Toss breadcrumb mixture with 6 T melted butter.
- Rinse salmon and pat dry. Generously butter shallow baking pan. Place salmon skin side down. Brush with 2 T butter. Cover with breadcrumb mixture. Bake fish until opaque in center, about 20 minutes. Serve with Spiced Parsley Mayonnaise. (Also great without)
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