Betty Crocker has a recipe for a lemon and Parmesan crusted salmon that looks amazing. However, in the spirit of being the “no pressure cooker” I decided to change it up, make it easier, and make it my own. That’s what being a no pressure cooker is all about, right??? Whenever possible, I try and find the easiest and quickest way to make a delicious dish…then…I share it with all of you.
I made a number of changes to this recipe. One of the main changes was not using fresh white bread crumbs. I used panko. Panko provides a fantastic crunch that I feel balances well with the soft and delicate texture of the salmon. Also, I didn't feel like putting white bread in a food processor. Here, I season the salmon first and then I brush with a mixture of margarine and lemon juice. This helps keep the salmon moist and also gives it part of the lemony flavor that goes so well with seafood. The salmon receives another citrus punch because the crust mixture is made with lemon zest. The flavors come together so well that you may not ever make salmon another way again!
Lemon and Parmesan Crusted Salmon
*inspired by Betty Crocker
4 salmon fillets
1 tsp salt, divided
1 tsp pepper, divided
3 tbsp butter
juice from one lemon
¼ c panko breadcrumbs
¼ c grated Parmesan cheese
1 tsp herbs de Provence
1 tsp lemon zest (~1 lemon)
Preheat oven to 400F.
Season both sides of salmon fillets with half of the salt and pepper. Place seasoned fillets on a baking sheet lightly coated in cooking spray.
Melt butter in a small saucepan over low heat. Add lemon juice and stir to combine. Brush the top of fillets with about half of the butter mixture. Set butter mixture aside.
Note: I lightly patted the salmon with the butter/juice mixture so that I wouldn’t brush the seasoning off. I recommend you do the same :)
Combine breadcrumbs, Parmesan, herbs, zest, and remaining salt and pepper. Add remaining butter mixture and stir well so that breadcrumbs are evenly wetted.
Fact: Herbs de Provence is a mixture of dried herbs and often includes lavender. The brand I used combined thyme, marjoram, rosemary, basil, fennel, sage, and lavender. This mixture is known to be traced to South France and has a multitude of uses but pairs really well with grilled meat and seafood.
Press breadcrumb mixture over top of salmon fillets. Bake uncovered for ~15 minutes. Turn oven on broil and cook until breadcrumbs are golden in color. Serve immediately.
I served this dish with roasted red potatoes and steamed broccoli. It made for a great weeknight meal that was balanced, healthy, and quick! If you don’t have herbs de Provence at home, you can try tarragon, Italian seasoning, or oregano.