6 whole salmon filets, skin on, approximately . 1½ pounds
½ cup grated Parmesan cheese
½ cup plain breadcrumbs
3 cloves garlic, minced
2 tablespoons finely chopped parsley
¼ cup unsalted butter, melted
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges, for garnish
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon filets skin-side down on the paper, and set aside.
In a medium-size bowl, mix the Parmesan cheese, breadcrumbs, garlic and parsley until well-combined. Add the melted butter, and season with salt and pepper.
Using your hands or a fork, blend these ingredients until the breadcrumbs absorb the butter, and a crumb topping forms.
Pour the crumb topping directly on top of each salmon filet until they are completely covered. Gently press down on the topping so it adheres to the fish while cooking. Lightly spray the tops of the filets with cooking spray.
Place the baking sheet, uncovered, in the oven. Allow to cook 12-15 minutes until the topping is golden and the salmon flakes easily with a fork.
Carefully remove the tray from the oven, and serve each filet individually, garnished with a lemon wedge. It's best paired with a green salad and homemade mashed potatoes.
Tip: If you're not in the mood for fish, try this recipe with lean pork loin.