Need a 30 minute dinner that tastes like it took 3x longer? Look no further! This salmon dinner and roast chicken have been my saving graces during these weeks at home. I deeply appreciate recipes that are greater than the sum of their parts and require little to no fuss. This recipe checks both of those boxes for me. And if that doesn’t inspire you to give it a try, maybe this will: I love salmon—I could eat it everyday—my husband, on the other hand, was not its biggest fan saying that it was too fishy. Now, he asks for this recipe once a week. See also: Hook, line, and sink(him!).
Serves 2-4 depending on the size of your salmon fillet.
Ingredients:
2, 8oz salmon fillets or 4, 4oz fillets
For the paste:
1 heaping tablespoon of mayonnaise
1 tablespoon Sriracha
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
For the breadcrumbs:
1/2 cup of Panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon of pepper
1 teaspoon lemon zest
dash of paprika
Method:
Preheat oven to 400 degrees.
Mix together ingredients for paste and refrigerate for 10-15 minutes to thicken.
In a small bowl, add in ingredients for breadcrumb mixture and combine until evenly distributed.
Over medium heat, add a drizzle of olive oil (or a spray of avocado oil) to coat the bottom of a pan. Pour in your breadcrumbs, toss with oil, and toast until lightly golden. Remove from heat and put back into the bowl, or they will keep browning.
Place your salmon on a foil-lined sheet (This will help clean up if there is spillage from the paste and the skin will stick to it so you can easily use a spatula to separate the meat from the skin once it is done cooking!). If you’re into fish skin, make sure you grease the skin and the foil before putting them down.
Pat the salmon dry with a paper towel—this will help the paste stick. Add a pinch of salt to each piece of fish.
Divide paste between your salmon pieces and coat each piece.
Add your toasted breadcrumbs on top to each piece. **Tip: I use an avocado oil spray when I cook so I add a spritz to the top of my breadcrumbs to help them crisp up a bit more in the oven before I put my salmon in the oven.
Bake for 12-15 minutes. For well done salmon, cook until the center reaches 145 degrees and for medium salmon cook until it registers 125 degrees. Smaller fillets will cook faster so check them more often!
Take out of the oven and serve immediately! You can add an extra squeeze of lemon on top!
