Sicilian Baked Salmon

Elegant table setting featuring the breadcrumb-topped salmon served family style alongside individual portions. A glass of white wine complements the meal, with blue-striped napkins adding a coastal touch.

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Sicilian Baked Salmon

Sicilian Baked Salmon is an easy and elegant recipe that's perfect for entertaining! Tender, meaty fillets of salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4 servings

Calories: 515kcal

Author: Nicole Gaffney

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.

Nutrition