Salmon Oreganata
User Reviews
5
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Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
4
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Calories
453 kcal
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Course
Main Course
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Cuisine
Italian
Salmon Oreganata
Description
Salmon Oreganata showcases salmon fillets baked under a flavorful herb breadcrumb crust composed of oregano, garlic, parsley, and a touch of red pepper flakes for subtle heat. The breadcrumbs are moistened with olive oil to prevent drying out, then packed on the salmon and baked in a mixture of chicken stock and dry white wine. This method gently cooks the salmon while infusing moisture and flavor into the crust.
The resulting texture contrasts the tender, flaky salmon with a slightly crisp, aromatic topping. After baking, broiling briefly enhances color and crunch without overcooking. Lemon wedges provide brightness to the dish, while cold butter whisked into the sauce surrounding the salmon adds a rich finish.
This dish is well suited to serve for dinner alongside simple sides such as steamed vegetables or a light salad. Leftovers keep well up to three days and can be reheated gently in the oven or microwave. The buttery sauce may be spooned over the salmon or used for dipping bread, adding an extra dimension to the meal.
Ingredients
- 4 ounce salmon about 2 pounds total, fillets
- salt to taste
- black pepper to taste
- 1 cup chicken stock low-sodium
- 1/4 cup white wine dry
- 3 tablespoons butter for whisking into the sauce, cold
- 1 large lemon cut into wedges, for serving
For the seasoned breadcrumbs
- 1/2 cup breadcrumbs
- 2 teaspoons oregano dried
- 4 cloves garlic minced
- 1 pinch red pepper flakes crushed, hot
- 1/4 cup flat-leaf parsley minced, Italian
- 1/4 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400f and set one rack to the middle level and the other rack to the second highest level.
- Mix the seasoned breadcrumbs ingredients together. Adjust salt and pepper if needed and set aside.
- Arrange the salmon pieces skin side down in a large baking dish (9x13 works wells) and pat dry with paper towels. Season salmon with salt and pepper to taste.
- Pack a thin layer of the breadcrumbs onto the top of each piece of salmon. If the breadcrumb topping is too dry, drizzle a bit more olive onto each piece. Sprinkle up to 2 more tablespoons of the breadcrumbs into the dish. The remaining breadcrumbs can be saved for another purpose. Pour the chicken stock and white wine around the salmon.
- Bake for 15-20 minutes or until cooked through (the salmon should be flaky when pulled apart with a fork). If a more golden top is desired move the baking dish to the higher rack and broil for 1-2 minutes. Watch carefully to avoid burning!
- Place salmon into a serving platter. Whisk the butter into the sauce and pour around the salmon pieces. Serve with lemon wedges. Enjoy!
Notes
- Moisten breadcrumbs with olive oil to keep the crust from drying out during baking and broiling.
- The sauce made from chicken stock and wine, finished with cold butter, adds richness and can be used for bread dipping.
- Leftover salmon can be refrigerated for up to three days and reheated in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 19.8g | 7% |
| Protein | 36.8g | 74% |
| Fat | 24.5g | 38% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 75mg | 25% |
| Sodium | 590mg | 25% |
| Potassium | 721mg | 15% |
| Fiber | 1.2g | 5% |
| Sugar | 1.8g | 4% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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