Salmon Oreganata
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
4
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Calories
379 kcal
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Course
Main Course
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Cuisine
Italian
Salmon Oreganata
Description
Salmon Oreganata highlights four salmon fillets coated evenly with a topping made by mixing plain dried breadcrumbs, grated Parmesan, minced garlic or garlic powder, fresh parsley, dried oregano, and fresh lemon zest. A touch of kosher salt and black pepper seasons the crust, which is bound together with olive oil. The salmon is placed in a greased baking dish, and white wine is poured around the fish, not over the topping, to prevent sogginess and maintain moisture in the cooking environment.
After baking at 425°F for 10 to 12 minutes to cook through, the salmon is briefly broiled to brown the breadcrumb topping crisply. A generous squeeze of fresh lemon juice over the fillets before serving enhances the brightness of the dish, while additional parsley and lemon wedges provide a fresh garnish. The breadcrumb topping also absorbs some of the wine juices in the pan, which can be spooned over for extra flavor.
This preparation offers a contrast in texture between the moist, tender salmon and the herbaceous, slightly crunchy topping. It's suitable for a straightforward but flavorful fish entrée using simple pantry ingredients and straightforward steps.
Ingredients
- ½ cup breadcrumb plain dried
- 2 tablespoons Parmesan Cheese grated
- 2 cloves garlic minced or ½ teaspoon garlic powder
- 2 tablespoons parsley chopped
- ½ teaspoon oregano dried
- 1 lemon zested
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons olive oil
- 4 salmon fillet about 5 ounces each
- ⅓ cup white wine
Instructions
- Preheat oven to 425 degrees F.
- Mix the breadcrumbs, parmesan, garlic, parsley, oregano, the zest of 1 lemon salt, pepper, and olive oil together in a medium bowl.
- Place the salmon fillets in a greased baking dish and season them with pinch of salt and pepper. Spoon the breadcrumb topping evenly on top of the salmon.
- Pour the wine around the salmon into the baking dish (do not pour the wine on top of the breadcrumbs). Drizzle a little olive oil on top of the breadcrumbs.
- Bake in the oven 10-12 minutes or until salmon is cooked through. Then, broil 1-2 minutes until breadcrumbs are golden brown (keep a close eye to make sure they don't burn).
- Remove from oven and squeeze a generous amount of lemon juice on top before serving. Garnish with parsley and lemon wedges. Spoon any sauce from the pan onto the salmon.
Notes
- Use plain, unseasoned dried breadcrumbs to control seasoning; adjust salt and herbs accordingly.
- Pour white wine around salmon in the baking dish to avoid soggy topping and keep moisture.
- Squeeze fresh lemon juice just before serving for added flavor brightness.
- Use the pan juices mixed with baked breadcrumbs as a sauce over the salmon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1 piece of salmon | |
| Calories | 379kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 353mg | 15% |
| Potassium | 763mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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