Salmon Fillet

Salmon Fillet

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  • Prep Time


  • Total Time


  • Servings



  • 1

    c. Pamela’s Amazing Toasted Bread Crumbs

  • 2

    Tbs. fresh chopped herbs, such as dill, thyme, or chervil, or 2 tsp. dried herbs

  • 1

    clove fresh garlic, finely mashed, or ¼ tsp powdered garlic

  • 1 to 2

    Tbs. extra virgin olive oil

  • ½

    tsp. salt

  • ¼

    tsp. freshly cracked pepper

  • ¼

    c. finely chopped pecans, walnuts or almonds, optional

  • salmon fillet, about one pound, rinsed and patted dry

  • salt and pepper, to taste

  • freshly squeezed juice of ½ lemon

  • lemon for garnish


Preheat oven to 350°. Combine Pamela’s Amazing Toasted Gluten-free Bread Crumbs with fresh herbs, garlic, olive oil, salt, and pepper to make crumb topping. Stir in finely chopped nuts, if using. Lightly oil a baking pan large enough that fillet will rest flat. Season fillet with salt and pepper on both sides, and place in pan, skin side down. Squeeze lemon juice over fillet. Place crumb topping on top, and pat gently to compress and flatten. Bake at 350° for 20 minutes or until fish is flaky and topping is nicely browned. Serve garnished with additional lemon. *Variation: Salmon Fillet Topped with Pamela’s Amazing Bread Crumbs. For a lighter topping, substitute Pamela’s Amazing Bread Crumbs (made without toasting the bread cubes) for the toasted crumbs in the recipe above. Topping will not be as deeply brown when fish is done.


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