yield: SERVES 4
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
- 4 6-7 ounce salmon filets
- ¾ cup panko bread crumbs
- ¼ cup dried cranberries, chopped
- ¼ cup green onion, chopped
- 3 tablespoons butter, melted, divided
- 2 tablespoons fresh thyme, chopped (or 2 teaspoon dried thyme)
- 2 teaspoons lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Preheat oven to 375 degrees Fahrenheit.
- Grease a baking sheet or large casserole dish.
- Sprinkle flesh of salmon with salt and pepper.
- Place the salmon skin side down on baking sheet.
- In a small bowl, combine panko bread crumbs, chopped cranberries, diced green onions, melted butter, thyme, lemon juice, salt and pepper. Stir with a fork until well combined and bread crumbs are moistened.
- Divide the bread crumb mixture equally and spoon onto the flesh side of the salmon. Spread and press the mixture onto the salmon, covering the entire surface area.
- Bake for 20 minutes, until the topping is golden.
This is a great one for Christmas lunch or dinner as it takes all of about 15 minutes to prepare, and only 20-25 minutes to cook in the oven. Alongside the traditional turkey or ham, I do love having salmon as well, especially for a Summer Christmas. A whole side of salmon is enough to feed 10-12, so if you have a smaller group, just halve the recipe for the crust and use it on half of a side (and reduce cooking time to 15-20 minutes). You can even do this with individual portions if you prefer. If there aren’t any whole salmon fillets on display at the fish counter, ask your fishmonger to get one (or half of one) from out the back – they will always have some fresh. This is perfect served with some new potatoes and a fresh, crisp salad.
Use gluten-free breadcrumbs to make it gluten free.