Crispy Ranch Salmon

Trout also works incredibly well for this recipe. This recipe is creamy & crispy, the best of both worlds plus super quick & easy to make.

I have been buying trout a lot more lately because it is often cheaper than salmon!

Salmon and trout are very similar in flavour, texture and colour. Your average eater won't even notice the difference until they look at the skin side!

Crispy Ranch Salmon

Serves 4

What you'll need:

1.5 lbs fillet salmon or trout

Salt & pepper, to taste

1/2 cup panko breadcrumbs

1 lemon, zested

1 tbsp olive oil

1/3 cup mayo

1/2 lemon, juiced

1/2 tsp dried parsley

1/2 tsp dried dill

1/2 tsp dried chives

1/4 tsp garlic powder

1/4 tsp onion powder

For serving

Charred scallions

Lemon wedges

Steps:

Preheat the oven to 425F

Place the fish skin side down on a parchment lined baking sheet and season with salt and pepper.

Add 1/2 cup panko breadcrumbs to a medium bowl along with the zest of 1 lemon and 1 tbsp olive oil. Set aside.

In another medium bowl whisk together 1/3 cup mayo, juice of 1/2 a lemon, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder.

Spread the ranch mixture evenly over the salmon fillet. Sprinkle the panko mixture over the fillet and gentle press it into the ranch mixture.

Bake for 12-15 minutes until cooked to an internal temp of 135F.

To serve: Serve on a baking sheet or serving platter scattered with charred scallions and lemon wedges.

Enjoy, my friends!