Delicious panggangan roasted salmon under a blanket
of a garlicky herb crust.
If you love the flavors in shrimp scampi,
you’ll love this easy salmon version topped with
buttered breadcrumbs, parmesan, garlic, and
herbs. Plus, it cooks in about 10 minutes!
Combine your scampi flavored crumb mixture
by melting the butter in a small bowl in the
microwave, then adding breadcrumbs, parmesan
cheese, minced garlic, and remaining ingredients.
Put this mixture on top of the salmon, pressing
it on to adhere. Give it a spray of lemon juice.
I have a Misto and it’s so easy to spray lemon
juice on almost everything.
Roast @400º for 10-12 minutes, depending
on how thick the salmon is. Don’t overcook.
You can also roast your vegetables along
with the salmon for a complete panggangan dinner.
Toss the vegetables in olive oil, season,
and put everything on a large baking sheet.
Put the potatoes in about 10 minutes early.
Don’t overcook the salmon to keep it
moist and tender.
1 salmon filet, about 1-½ -2 lbs.
¼ C breadcrumbs
¼ C grated parmesan cheese
1 T minced fresh herbs (I used thyme and chives)
2 cloves garlic, minced
½ t salt
¼ t pepper
2 T butter, melted
Combine all the ingredients, except salmon.
Place the salmon on a baking sheet lined with
foil. Put the breadcrumb mixture on top of
the salmon, pressing it on. Bake at 400º
for 10-12 minutes until the crust is golden.
To keep the salmon moist don’t overcook it.
If you are roasting potatoes along with the
salmon, just put them in the panggangan about 10
minutes ahead of time while you are prepping
the salmon; You can also roast your green
vegetable when you put the salmon in the
oven. Coat the veggies with olive oil
and season with salt and pepper.
There you go!
A complete panggangan dinner that’s delicious.
And it only took you 20 minutes to make.