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Crumb-Topped Salmon

 Crumb-Topped Salmon
Her family of fishermen keeps Perlene Hoekema of Lynden, Washington supplied with the star ingredient for this well-loved recipe. "Often we catch enough to share and sometimes send some of our delicious Northwest salmon to Michigan for my sister to enjoy," Perlene relates.
4 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon paprika
  • 4 salmon fillets (6 ounces each)
  • Refrigerated butter-flavored spray


  • In a large bowl, combine the first eight ingredients; set aside.
  • Pat salmon dry. Place, skin side down, in a 13-in. x 9-in. baking
  • dish coated with cooking spray. Spritz salmon with butter-flavored
  • spray; cover with crumb mixture. Spritz crumbs with butter-flavored
  • spray.
  • Bake, uncovered, at 350° for 15-20 minutes or until fish flakes
  • easily with a fork. Yield: 4 servings.
Nutritional Facts: One salmon fillet equals 371 calories, 19 g fat (4 g saturated fat), 113 mg cholesterol, 525 mg sodium, 12 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat,

2 of 2

Crumb-Topped Salmon (continued)

Nutritional Facts: 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.