This recipe for salmon is such a crowd pleaser and is so easy. I give quantities here for a whole salmon as it makes such an impressive centerpiece if you are feeding a crowd of people, but it should work just as well for individual fillets or smaller pieces. I like to serve it with the Butternut Squash Quinoa or baby buttered potatoes (did I mention my potato obsession?) and a beet and orange salad with goats cheese. It is wonderful warm from the oven, fantastic at room temperature and fabulous cold from the fridge. What more can you ask of a fish?
- one whole side of salmon, boned and skin removed ( got to love Costco)
- one bunch of parsley, finely chopped
- breadcrumbs or panko, about a cup
- good lug of olive oil
- dijon mustard, maybe two generous tablespoons
- salt and pepper
preheat oven to 425F
Take the salmon from the fridge a good half hour before you intend to cook it to allow it come up to room temperature.
Line a baking tray with a large sheet of parchment paper, this helps you get the fish off the tray and onto a serving plate. Many times I serve the fish straight from the tray however as the slightly scorched edges of the parchment paper gives it rather a dramatic aesthetic.
Place the salmon on the baking sheet, presentation side up and cover with a thin layer of mustard. In a roomy bowl mix the parsley, breadcrumbs, salt, pepper and olive oil. Cover the mustard with the parley mixture, trying to get an even distribution.
Put in oven. Now the timings will depend on the size of the fish but for a 21/2 pound fish we are probably talking about twenty minutes. The really wonderful thing about this recipe is that when the topping is nicely browned and looks ready then the salmon will be done.
To transfer to a platter, slide the fish with the help of the parchment paper then tear the paper in half and slide from under the fish.
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