American · main

Baked Salmon with Brown Butter Breadcrumbs

Baked Salmon with Brown Butter Breadcrumbs reads citrus 6.4, richness 6.2 and sourness 5.9 on Palate's 0–10 flavor X-ray — a American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.4 · Richness 6.2 · Sourness 5.9 · Umami 5.5 · Fruity 5.1 · Salinity 3.8 · Allium 3.5 · Marine & Briny 3.1 · Herbaceous 2.6 · Warm Spice 1.5 · Nutty 1.4 · Floral 1.4 · Sweetness 1.2 · Bitterness 1.1 · Heat 0.9 · Funk & Ferment 0.8 · Earthy 0.7 · Smoke 0.6

What's in it (10)

• olive oil — 14 g
• salmon fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• unsalted butter — 54 g
• garlic — 6 g
• bread crumbs italian style — 237 g
• lemon — 65 g
• parsley — 7 g
• dijon mustard — 15 g

Time & effort: about 26 min (23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 133.9 kcal, 13.7 g protein, 7.5 g fat, 11.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 375 F. Line a rimmed baking sheet with foil and brush it with the olive oil.
2. Pat the salmon fillets dry and season both sides with the salt and pepper; arrange skin side down on the prepared sheet.
3. Melt the butter in a small skillet over medium heat, swirling often, until it turns deep amber and smells nutty, 4-5 minutes.
4. Add the garlic to the browned butter and cook, stirring, until fragrant, about 30 seconds.
5. Stir in the panko and toast, stirring constantly, until deep golden brown and evenly coated in butter, 3-4 minutes. Remove from the heat and stir in the lemon zest and parsley.
6. Brush the top of each salmon fillet with the Dijon mustard, then press the breadcrumb mixture firmly onto the fillets to form an even crust.
7. Bake until the salmon reaches 125 F at the thickest part and the crust is deep golden, 12-15 minutes.
8. Let the salmon rest 3 minutes off heat (carryover brings it to a moist medium, about 130-135 F), then squeeze the reserved lemon wedges over the top and serve.

Dishes with a similar flavor shape

• Pan-Seared Halibut with Brown Butter — American
• Pan-Seared Scallops with Garlic Butter — American
• Crispy Skin Salmon with Lemon Butter — American
• Lemon Herb Seared Scallops with Orzo — Mediterranean
• Shrimp Scampi Linguine — Italian-American

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.