Ingredients
- 1 salmon side 1.1 lb or 500 grams
- 1/2 cup Panko breadcrumbs
- zest and juice from half a lemon
- 6 lemon slices optional for garnishing
- 3 tbsp 42 grams unsalted butter
- a handful of fresh basil about 1 tbsp when finely chopped
- 1/3 cup grated parmesan
- 2 garlic cloves
- a pinch of salt
- a pinch of black pepper
Instructions
- Melt the butter. You can do so in a small pot over low heat on the stove or in the microvave in a microwaveable bowl (in 15 second-increments to make sure the butter doesn’t make a mess in the microwave).
- Add lemon zest, juice, fresh chopped basil, minced garlic, and grated parmesan. Give everything a stir. (note 1)
- Add the breadcrumbs and mix everything well.
- Place the salmon on the baking dish or tray (lined with parchment paper) and season the salmon with salt and pepper.
- Add the breadcrumb layer.
- Bake in the oven at 390°F (200°C or 180°C fan) until cooked. The salmon is done when it reaches an internal temperature of 145°F (63°C). It will also flake easily with a fork. Mine took 18 minutes in the oven. The exact times will vary based on the oven and the thickness of the salmon side (the general rule of thumb is about 14-17 minutes at 390°F per inch of thickness of the salmon).
Notes
Note 1: I like to use a microplane grater for the lemon zest and garlic. You can also use a garlic press or mince the garlic with a chef’s knife.