Baked Lemon Pepper Salmon
Salmon should never be boring! Dress up your next fish dinner with a zesty crunchy topping that will please everyone at the table.
- 4 salmon fillets 4-5 oz each
- 1/2 tbsp olive oil plus 2 tsp
- 2 cloves garlic minced
- 2 tsp lemon juice
- 1 tbsp lemon zest zest from 1 lemon
- 1/2 cup panko
- 2 tbsp lemon pepper seasoning
- 1/4 cup parsley, chopped optional
Preheat the oven to 425 degrees F.
Spray a baking pan with cooking spray. Place salmon fillets on the pan skin side down (if using salmon that has skin attached).
Mix the 1/2 tbsp of olive oil with the minced garlic and lemon juice. Brush mixture evenly on the salmon fillets.
Mix the panko, lemon zest, and lemon pepper together in a small bowl. Add 2 tsp of olive oil and combine until the mixture resembles crumbly sand.
Top each salmon fillet evenly with the lemon pepper mixture, pressing down to adhere the crumb topping to the fish.
Bake for 15 minutes or until the internal temperature is at least 145 degrees F. Place under the broiler on high for an additional 2-3 minutes for a beautiful crispy brown finish.
To store: This dish will keep in the refrigerator for 1-3 days. To Reheat: This dish is best reheated in an air fryer at 340 for 3-4 minutes until warmed through. You can also reheat in the oven, covered in foil, on low for 5-10 minutes. Reheating in the microwave will make the topping soggy.