Ingredients:

  • 4 (6 oz) portions salmon fillets
  • ½ cup Panko breadcrumbs
  • ¼ cup (4 Tbsp) unsalted butter, melted
  • 3 Tbsp fresh herbs (parsley, thyme, and rosemary)
  • 1 large lemon (zest and juice)
  • 1 tsp garlic powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the Panko breadcrumbs, melted unsalted butter, chopped fresh herbs, lemon zest, and garlic powder. Mix thoroughly until the Panko is evenly coated and buttery.
  3. Season the salmon fillets liberally with salt and pepper. Press the Panko and herb mixture firmly onto the top of each salmon fillet, ensuring a thick, even crust is formed.
  4. Place the crusted salmon fillets on the prepared sheet pan. Bake for 12 to 15 minutes, or until the internal temperature reaches 145°F (63°C) and the crust is golden brown and crisp.
  5. Remove from the oven. Squeeze the juice from the large lemon over the salmon before serving immediately.