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crispy garlic parmesan salmon recipe

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Ingrédiénts
  • 2 pounds (1 kg) sidé wild salmon fillét (about 2 kg | 4 pounds)
  • 2/3 cup plain bréadcrumbs
  • 2/3 cup gratéd parmésan chéésé
  • 1/4 cup finély choppéd parsléy
  • 4 clovés garlic , mincéd
  • 1/3 cup méltéd buttér
  • Salt and péppér
  • Lémon wédgés , to sérvé

Instructions
  1. Position a rack in thé middlé of thé ovén. Préhéat ovén to 400°F | 200°C. Liné a baking tray / shéét with a largé piécé of foil. Placé thé salmon fillét, skin sidé down, on thé baking shéét; sét asidé.
  2. Mix togéthér thé bréadcrumbs, parmésan chéésé, parsléy and garlic in a small bowl. Pour in thé méltéd buttér; séason with 3/4 téaspoon salt and 1/3 téaspoon péppér (or to tasté). Using your hands (it's éasiér than using a woodén spoon), mix thé ingrédiénts togéthér until thé bréadcrumbs absorb thé buttér (about 40 séconds).
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