Sicilian Baked Salmon is an easy and elegant recipe that’s perfect for entertaining! Tender, meaty fillets of wild Alaskan salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside.
- 3/4 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
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 1.5 lb Wild For Salmon whole Wild Alaskan Sockeye Salmon Fillet, defrosted *(see note)
- 2 tablespoons Dijon mustard
- Preheat the oven to 375 degrees 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 Wild For Salmon whole Wild Alaskan Sockeye Salmon Fillet 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.
*This recipe can also be prepared with individual wild salmon fillets. Adjust cook time as needed.
Keywords: italian, fish, seafood