Yes, I know somewhat went into “ summer mode ” when I still owed you a fall [slash] spring recipe I promised awhile back. I first worked this recipe out back when cranberries on fish seemed like a great idea and cooking on anything other than a grill wasn’t anathema. Yes, I’m talking back in February and it is now June. I never got around to posting it because I wanted to serve it to my mother before she saw it here and started passing the recipe off as ‘hers’. We do that a lot in my family. A very lot! There will be more on this later you can be assured.Anyway, now that its summer it might seem a bit ‘off season’ to prepare salmon this way but I promise it is not so. Personally, I tend to shy away from grilling fish (I haven’t masted the art of no stick fish grilling) and I can’t be expected to give up salmon just because it is grill season. So I pan roast or bake. This recipe [slash] method is infinitely adaptable, however, so it should be in every salmon lover’s bag of tricks. Add more lemon, some basil, and omit the cranberries and you have summer salmon. Voila.
Salmon with Thyme and Cranberries
This is what you will need:
- 4 6- to 7-ounce salmon fillets
- 3 T dijon mustard
- 3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/4 cup dried cranberries, chopped
- 1/4 cup chopped green onion
- 3 tablespoons butter, melted
- 2 tablespoons chopped fresh thyme
- 2 teaspoons grated lemon peel
This is how you make it:
- Preheat oven to 375°F.
- Oil baking sheet.
- Sprinkle salmon with salt and pepper.
- Place skin side down on sheet.
- Spread dijon mustard over salmon filets.
- Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well.
- Season with salt and pepper.
- Spoon onto salmon, dividing equally.
- Press to adhere.
- Drizzle with remaining melted butter.
- Bake until topping is golden and salmon is just opaque in center, about 20 minutes.