INGREDIENTS
4 skinless salmon fillets (6- 7 oz each)
1 cup panko bread crumbs
3/4 cup parmesan cheese, finely shredded
2 1/2 tbsp fresh parsley, chopped
14 teaspoon garlic powder
To taste, season with salt and freshly ground black pepper.
1 tablespoon olive oil
a single large egg
4 lemon wedges
Instructions
Preheat the oven to 425°F. Set an oven-safe wire cooling rack over a rimmed 18 by 13-inch baking sheet sprayed with nonstick cooking spray.
Toss panko, parmesan, parsley, garlic powder, salt, and pepper in a shallow dish (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in the olive oil and toss to coat the mixture evenly.
In a separate shallow dish, whisk together the egg yolk and white until well combined.
Dredge each side of the salmon in the egg, then transfer to the panko mixture and coat and press both sides of the salmon in the panko mixture, working with one piece of salmon at a time (also sprinkle panko mixture over top and press to help stick).
Transfer to a baking sheet with a wire rack that has been prepared. Repeat with the remaining three portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly).
Bake in a preheated oven for 10 to 15 minutes, or until the salmon is barely cooked through (bake time will vary based on thickness of salmon).
Serve with lemon slices on the side for spritzing. Cool. Take pleasure in the Baked Parmesan Crusted Salmon recipes !!!
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