Salmon is such an easy and healthy weeknight dinner. It cooks quickly, has all those healthy fats, and it doesn’t take much to elevate it to make it even more delicious. This combination of gluten-free panko, parmesan, garlic and parsley is a classic combo. What’s also fantastic is that its done in 20 minutes!
I tried out a new gluten-free panko from Kikkoman and it worked great in this recipe. But of course, any gluten-free panko you can find will work, and if that’s not available, gluten-free breadcrumbs will also work fine!
When I cook salmon, I like to put it skin side down on foil, as when its finished cooking, you can place a spatula between the flesh and the skin and it comes right up as the skin will stick to the foil.
This classic salmon dish can be served with almost any vegetable side dish. A squirt of lemon juice on top is also a really nice addition!
- 1 lb wild salmon fillets (I used 3, 5.5 oz portions of wild sockeye salmon)
- ⅓ cup gluten-free panko crumbs
- ⅓ cup fresh parmesan cheese
- 3 Tbsp finely chopped parsley
- 3 cloves garlic, minced
- ¼ tsp salt & pepper
- 3 Tbsp butter, melted
- Preheat your oven to 375 degrees.
- In a small bowl, mix together the panko, parsley, garlic, salt & pepper.
- Break up the pieces of parmesan if they are larger pieces. If shredded, no need. I was using the parmesan petals which are larger pieces.
- Once crumb mixture is mixed, drizzle in the melted butter and mix until combined.
- Place your salmon skin side down on a cookie sheet lined with aluminum foil or parchment paper.
- Spoon the crumb mixture on top of each salmon piece.
- Place in the oven for 10-12 minutes until salmon is cooked and crumb topping begins to brown. Cooking time will depend on the thickness of your fish.