Baked Salmon Sicilian Style
This succulent baked salmon is topped with golden breadcrumbs loaded with briny capers, sweet raisins, pine nuts, and fresh herbs for Sicilian inspired flavor. It comes together in under 30 minutes, making it perfect for date night, easy dinner parties, or a delicious weeknight meal.
Sicilian Oven Baked Salmon
This baked salmon recipe isn’t traditionally Sicilian, but it’s deeply inspired by the flavors of the island. You won’t find salmon swimming off the coast of Sicily, however, but you will find all the flavorful ingredients featured here, like briny olives and capers, sweet raisins, toasty pine nuts, lemon, fresh herbs, and garlic cloves.
My recipe is a twist on classic fish oreganata, one of my favorite ways to prepare seafood. It's an old-school Italian-American favorite, but this version has even more flavor. It's a really forgiving recipe, making it perfect for quick weeknight dinners but flavorful enough to feel special for dinner guests.
Want more Sicilian recipes? Try this traditional meat filled arancini, this nutty pistachio pesto, or my family's recipe for beef spiedini.
Why You'll Love This Baked Salmon Fillet
- An easy dinner recipe made on a sheet pan with minimal prep.
- A versatile crowd pleaser: use any firm, flaky fish you have on hand.
- Ready in under 30 minutes!
Oven Baked Salmon Recipe Ingredients
Salmon – Use fresh, sustainably sourced salmon fillets for the best flavor and texture. Both wild salmon and sustainable farm-raised salmon are good choices. Look for firm flesh and a clean scent.
Extra Virgin Olive Oil – Choose a high-quality oil with a recent harvest date. It brings richness and helps the breadcrumbs crisp. Learn how to choose the best in my guide to Italian olive oil and vinegars.
Capers and Olives – These classic Mediterranean flavors add brininess and depth. Use brined capers and buttery green olives like Castelvetrano.
Pine Nuts – Toasted pine nuts add richness and crunch. Toast them briefly in a hot pan over medium-high heat until golden.
Breadcrumbs – Panko gives a light, crispy base to unify all of the other ingredients.
Raisins – Golden raisins provide a subtle sweetness that complements the savory topping.
Fresh Herbs – Use chopped fresh parsley and, if you like, a bit of fresh basil or thyme. For a full guide, visit Italian herbs and spices.
Garlic – Use two fresh, finely minced garlic cloves to flavor the breadcrumb mixture.
Lemon – You’ll need both fresh lemon juice and zest for brightness, plus slices of lemon to roast alongside the salmon.
Dijon Mustard – This adds a subtle tang and helps the breadcrumb topping stick to the top of the salmon.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sheet pan
- Parchment paper or aluminum foil
- Medium mixing bowl
- Zester or microplane
- Chef’s knife
- Cutting board
- Measuring spoons
- Citrus juicer
- Fish spatula
Step by Step Instructions
- Preheat the oven to 375°F and line a large sheet pan with parchment paper. You can also use aluminum foil if you prefer easier cleanup.
- In a medium bowl, combine Panko breadcrumbs, minced garlic cloves, capers, chopped green olives, pine nuts, golden raisins, chopped fresh parsley, and the zest of 1 fresh lemon.
- Season with kosher salt and black pepper, then drizzle extra virgin olive oil. Mix until the breadcrumbs are fully moistened and everything is well combined.
Pro Tip: Lightly toast the pine nuts in a hot pan over medium-high heat for a couple of minutes to bring out their rich, nutty flavor before adding them to the bowl.
- Place the fresh salmon fillet (or individual salmon filets) skin side down on the parchment-lined sheet pan. Drizzle with the juice of 1 lemon, season generously with salt and pepper, and spread Dijon mustard over the top of the salmon.
- Spoon the breadcrumb mixture over the salmon and gently press it in to adhere, making sure the fillet is completely coated from end to end.
Pro Tip: If you're using multiple thinner fillets, reduce the cooking time slightly to avoid overcooking. Check early for doneness to avoid overcooking.
- Scatter slices of lemon around the salmon. Transfer the sheet pan to the oven and bake for 12-15 minutes, depending on the thickness of your salmon fillet. The fish should be just opaque in the center and the crust should be lightly golden.
- The best way to get the top golden is to broil for 1-2 minutes until crispy. Watch closely, as parchment can burn quickly under the broiler.
- Remove from the oven and use a thin spatula to transfer the salmon to a serving platter. Add the roasted lemon slices on the side, a pinch of salt and an extra drizzle of olive oil, and serve immediately.
Tips for Making Oven Baked Salmon
- I like my salmon cooked medium well. Mostly cooked through but still just a little pink in the center. However, good quality salmon can be eaten at more rare temperatures if you prefer.
- Use a skewer to poke the thickest part of the center of the fish to check for doneness. If it goes through easily without any resistance, the fish is fully cooked through.
- Always dry salmon thoroughly with a paper towel before seasoning.
- This dish is also a great recipe for foil packets on the grill—just wrap each fillet individually and reduce the cooking time by a few minutes.
Variations
- Flaky salmon works great but the recipe can be made with any other firm fish like cod or even trout for a bolder flavor.
- Use any other fresh herbs like fresh basil or sage, we don't recommend using dried herbs.
- Substitute soft butter or melted butter for olive oil in the topping for a richer flavor.
- For extra flavor, add sliced red peppers or red pepper flakes, as well as garlic powder or homemade Italian seasoning.
What to Serve With Sicilian Baked Salmon Filet
Serve this easy oven salmon with some Italian sides like this refreshing fennel and orange salad, this Neapolitan style escarole with olives and capers, this tangy marinated zucchini ala scapece or these crispy roasted potatoes with onions.
How to Store Oven Baked Salmon
Store any leftover salmon in an airtight container in the fridge for 2–3 days. Reheat gently in a large skillet over low heat or in the oven at 300°F covered with foil until warmed through.
Avoid microwaving if possible to preserve the flaky texture. It's is also delicious cold, flaked over salads.
FAQs
This Italian salmon recipe works beautifully with either wild salmon or farm-raised salmon, as long as it’s fresh and sustainably sourced. I recommend purchasing from a reputable grocery store seafood counter or farmer’s market. Look for moist, vibrant salmon fillets with a clean, ocean-like scent.
Yes! Frozen salmon filets are a good choice as long as they are completely thawed first. Be sure to pat them dry with a paper towel to remove excess moisture before cooking. This helps the breadcrumb topping stick and promotes even cooking.
Insert a skewer into the thickest part of the fish. If it goes through easily with no resistance, the salmon is fully cooked. For a more precise check, use an instant-read thermometer and aim for an internal temperature of 125–130°F for medium-well.
This easy recipe can be made ahead, just assemble the salmon with the breadcrumb topping up to 4 hours in advance. Cover it and refrigerate, then bake right before serving for the best flavor and texture.
Yes, just be sure to line your sheet pan with parchment paper or aluminum foil to keep the salmon from sticking since there’s no salmon skin to act as a barrier.
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Sicilian Baked Salmon
Ingredients
- ¾ cup Panko breadcrumbs
- 2 cloves garlic grated or finely minced
- 2 tablespoons capers drained and rinsed
- 2 tablespoons good quality green olives such as Castelvetrano or Cerignola, pitted and chopped
- 2 tablespoons pine nuts lightly toasted
- 2 tablespoons golden raisins chopped
- 2 tablespoons minced fresh parsley
- 1 lemon half zested and juiced, the other half thinly sliced
- salt and pepper
- ¼ cup extra virgin olive oil plus more for drizzling
- 1 whole salmon fillet (about 1 ½ lobs) or 4 6-oz salmon fillets, defrosted
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 375°F and line a large sheet pan with parchment paper.
- In a medium bowl, combine the Panko breadcrumbs, garlic, capers, olives, pine nuts, raisins, parsley and lemon zest. Season with salt and pepper, then drizzle olive oil all over and mix until well combined.
- Place the salmon skin-side-down on the parchment lined sheet pan. Drizzle with lemon juice, season generously with salt and pepper, then spread Dijon mustard all over.
- Spoon the breadcrumb mixture over the salmon and gently pack it in to cover the fillet entirely. Scatter the lemon slices around the fillet.
- Bake the salmon until just cooked through, about 12-15 minutes. If the crust hasn't browned, place it under the broiler for a few minutes until golden, but keep a close eye on it and be careful that the parchment doesn't catch fire.
- Transfer the salmon to a serving platter along with the roasted lemon slices, drizzle with a little more olive oil and serve.
Notes
- I like my salmon cooked medium well. Mostly cooked through but still just a little pink in the center. However, good quality salmon can be eaten at more rare temperatures if you prefer.
- Use a skewer to poke the thickest part of the center of the fish to check for doneness. If it goes through easily without any resistance, the fish is fully cooked through.
- Always dry salmon thoroughly with a paper towel before seasoning.
- This dish is also a great recipe for foil packets on the grill—just wrap each fillet individually and reduce the cooking time by a few minutes.
This was absolutely delicious! We followed the recipe to a T and it turned out great!
Thanks
Hi Nicole,,
John followed your recipe to a T and it was absolutely delicious!
Thanks Mina and John
So glad you loved this one!! I appreciate your comments more than you know!! <3
Great, perfect recipe. I'm making it for the second time tonight. Also easy cleanup makes or perfect for weeknights
So glad you loved the recipe! Thanks for leaving a review!
Wow. I made this with farm raised salmon filet. Otherwise followed the recipe exactly, except for the slices of lemon on the side of the baking tray I used a handful of cherry tomatoes instead. The 12 minute cooking time (with a quick broil to brown the topping afterwards) was perfect. Medium rare. Delicious. Husband loved it. I loved it. Will do it many times again.
Im so glad you enjoyed the recipe - thank you for leaving a review! The cherry tomatoes sound like a great addition - I'm going to try that. Thanks!!
This was absolutely delicious! The flavors melded together perfectly... w the pop of sweetness from the raisons...scrumptious! Definitely keeping this recipe in my rotation and making it for dinner parties! It was so easy to make too. 5 stars!
Thank you Nancy! So glad you enjoyed it!!