Panko Parmesan Salmon
Ingredients
Of the multitude of recipes I make, this one is my better half's #1 for salmon. It's made with panko, or Japanese bread scraps, which are extremely light and crunchy, blended in with Parmesan cheddar. It's heated in the stove until the panko is quite toasted.
Cooking Ingredients
4 (4 ounce) salmon filets
1 ½ tablespoons new lemon juice
salt and ground dark pepper to taste
½ cup panko bread pieces
¼ cup ground Parmesan cheddar
1 tablespoon extra-virgin olive oil
1 teaspoon Italian flavoring
⅛ teaspoon garlic powder
Cooking Direction
Preheat the broiler to 425 degrees F (220 degrees C). Gently oil a 9x13-inch baking skillet.
Place salmon filets into the baking container and sprinkle equitably with lemon juice. Season with salt and pepper.
Join panko, Parmesan cheddar, olive oil, Italian flavoring, and garlic powder in a bowl. Sprinkle combination equitably over the salmon.
Heat in the preheated broiler until fixing is delicately carmelized and salmon drops effectively with a fork, 15 to 20 minutes.