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Salmon is a rich, dense fish, so it takes longer to cook through than white flaked fish like trout or tilapia. Rather than bread the fillets first, add the panko topping to the salmon when it’s almost done and broil just until toasted so that the crust doesn’t burn before the fish is done. Panko has an incredibly light, crisp texture that’s ideal for breading. You could also use regular coarse-ground breadcrumbs or even finely chopped nuts. Dill adds a fresh, vibrant note to the yogurt mixture. Add the rest to vinaigrettes, scrambled eggs, or chicken soup.

Adam Hickman
Recipe by Cooking Light November 2017

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Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 2 (serving size: 1 fillet and about 1 1/2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.

  • Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

  • Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.

Nutrition Facts

359 calories; fat 18.6g; saturated fat 2.5g; mono fat 8.1g; poly fat 6g; protein 37g; carbohydrates 9g; fiber 1g; cholesterol 95mg; iron 2mg; sodium 398mg; calcium 51mg; sugars 1g.
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