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Crispy Baked Salmon

  Ready to serve chicken broth/Water 1⁄4 Cup (4 tbs)
  Salmon fillets/Any other fillets 2 Pound (8 Ounce Each, Skin On)
  Margarine/Butter 1⁄4 Cup (4 tbs), melted, divided
  Dry bread crumbs 1 Cup (16 tbs)
  Ground blanched almonds 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Grated lemon peel 2 Teaspoon
  Lemon juice 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sliced almonds 1⁄4 Cup (4 tbs)

Heat oven to 375°F.
Spray 11 x 7-inch baking dish with nonstick vegetable cooking spray.
Pour broth into prepared dish.
Arrange salmon fillets skin-sides-down in prepared dish.
Set aside.
In medium mixing bowl, combine 1 tablespoon margarine, the bread crumbs, ground almonds, peel, juice, salt and pepper.
Set aside.
Brush fillets with 1 tablespoon remaining margarine.
Pat crumb mixture evenly on fillets.
Drizzle with 1 tablespoon remaining margarine.
Sprinkle almond slices evenly over crumb mixture.
Bake, uncovered, for 10 minutes.
Drizzle with remaining 1 tablespoon margarine.
Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown.

Recipe Summary

Main Dish

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