Garlic Knot Salmon (Print version)

Tender salmon baked under a garlicky Parmesan-panko crust with parsley, lemon, and plenty of garlic butter flavor.

# Ingredients:

For the salmon

01 - 4 (6 oz / 170 g each) salmon fillets, skin-on or skinless

02 - 1/2 teaspoon kosher salt

03 - 1/4 teaspoon black pepper

04 - 1 teaspoon olive oil or softened butter for the baking dish

For the garlic knot topping

05 - 4 tablespoons (56 g) unsalted butter, melted

06 - 3 large garlic cloves, grated or finely minced

07 - 1/4 cup (18 g) panko breadcrumbs

08 - 1/4 cup (25 g) finely grated Parmesan cheese

09 - 2 tablespoons finely chopped fresh parsley, plus more for serving

10 - 1/2 teaspoon lemon zest, optional

11 - 4 lemon wedges, for serving

# Instructions:

01 - Preheat the oven to 425°F. Lightly grease a baking dish large enough to hold the salmon fillets with a little space between them.

02 - Stir the melted butter and garlic together in a small bowl. Spoon about 1 tablespoon of the mixture into the baking dish and spread it around.

03 - Add panko, Parmesan, parsley, black pepper, and lemon zest if using to the remaining garlic butter. Stir until the crumbs are evenly coated.

04 - Pat the salmon dry with paper towels. Season the tops with kosher salt, then place the fillets in the dish, skin-side down if using skin-on salmon.

05 - Mound the garlic Parmesan crumbs over the salmon fillets. Press very lightly so the topping adheres without compacting it.

06 - Bake for 12-16 minutes, until the topping is golden and the salmon flakes at the thickest part. Serve right away with parsley, lemon wedges, and any garlic butter from the dish.

# Good to know:

01 - Best served right after baking while the crumb topping is crisp.

02 - Cooking time depends on fillet thickness, so start checking at 12 minutes.

03 - Cook to 145°F if following FDA fully cooked seafood guidance.

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