Salmon Oreganata
Eric Hicks
·
23M
More Info
Serves 4
4 8-ounce salmon fillets (about 2 pounds total)
1 salt and pepper (to taste)
1 cup low-sodium chicken stock
1⁄4 cup dry white wine
3 tbsp cold butter (for whisking into the sauce)
1 large lemon (cut into wedges, for serving)
1⁄2 cup breadcrumbs
2 tsp dried oregano
4 cloves garlic (minced)
1 pinch crushed hot red pepper flakes
1⁄4 cup italian flat-leaf parsley (minced)
1⁄4 tsp kosher salt
1⁄4 cup extra virgin olive oil
2 tsp lemon juice
Preheat oven to 400f and set one rack to the middle level and the other rack to the second highest level.
Mix the seasoned breadcrumbs ingredients together. Adjust salt and pepper if needed and set aside.
Arrange the salmon pieces skin side down in a large baking dish (9x13 works wells) and pat dry with paper towels. Season salmon with salt and pepper to taste.
Pack a thin layer of the breadcrumbs onto the top of each piece of salmon. If the breadcrumb topping is too dry, drizzle a bit more olive onto each piece. Sprinkle up to 2 more tablespoons of the breadcrumbs into the dish. The remaining breadcrumbs can be saved for another purpose. Pour the chicken stock and white wine around the salmon.
Bake for 15-20 minutes or until cooked through (the salmon should be flaky when pulled apart with a fork). If a more golden top is desired move the baking dish to the higher rack and broil for 1-2 minutes. Watch carefully to avoid burning!
Place salmon into a serving platter. Whisk the butter into the sauce and pour around the salmon pieces. Serve with lemon wedges. Enjoy!
