The salmon fillets, coated with the gremolata and ready to be baked
A gremolata is an Italian relish traditionally composed of fresh herbs, garlic, and lemon zest that is served alongside fish or veal. It is a quick-and-easy way to brighten up any dish! My Baked Salmon with Lemon-Caper Gremolata is a delectable version on the classic—a baked salmon fillet topped with a gremolata made from briny capers, lemon zest and juice, Italian parsley, and garlic. A quick whirl in a food processor and voila—the gremolata is then finished off with a sprinkling of Panko breadcrumbs and a pinch of crushed red pepper flakes before being spread on the fish, seasoned and ready to be baked.
(To view this recipe, click on the blue title of the blog post above*)
Baked Salmon with Lemon-Caper Gremolata
Ingredients:
- 4 (7 oz.) Salmon filets
- Salt and Pepper
- Extra virgin olive oil
- 2 Tablespoons capers, drained and rinsed
- ¼ cup chopped Italian flat leaf parsley
- 2 garlic cloves
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup Panko breadcrumbs
- Pinch of crushed red pepper flakes
- Lemon wedges, for serving
Directions:
- Preheat the oven to 400 degrees. Season each salmon filet with a pinch of salt and a pinch of pepper. Arrange the salmon filets on a parchment-lined baking sheet.
- To make the gremolata, add the capers, parsley, garlic, lemon zest, lemon juice, a pinch of salt and pepper, and 3 Tablespoons of olive oil to the bowl of a food processor. Chop until the mixture is combined and still a bit chunky in texture.
- Spread the gremolata on top of each salmon filet, and then sprinkle each with 1 Tablespoon of Panko and a pinch of crushed red pepper flakes. Bake the salmon filets in the preheated oven for 25 minutes. Serve warm with a wedge of lemon.
Tagged: baked salmon, capers, fresh parsley, gremolata, Italian parsley, lemon juice, lemon zest, lemon-caper gremolata, lemons, panko, panko breadcrumbs, salmon
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