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5 from 15 votes

Salmon Oreganata

Salmon oreganata with seasoned garlic breadcrumbs and lemon in a white wine butter sauce is so easy to make and can be ready in under 30 minutes.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Main Course, seafood
Cuisine: Italian
Servings: 4
Author: James Delmage and Tara

Ingredients

  • 4 8-ounce salmon fillets about 2 pounds total
  • salt and pepper to taste
  • 1 cup low-sodium chicken stock
  • 1/4 cup dry white wine
  • 3 tablespoons cold butter for whisking into the sauce
  • 1 large lemon cut into wedges, for serving

For the seasoned breadcrumbs

  • 1/2 cup breadcrumbs
  • 2 teaspoons dried oregano
  • 4 cloves garlic minced
  • 1 pinch crushed red pepper flakes
  • 1/4 cup Italian flat-leaf parsley minced
  • 1/4 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons lemon juice

Instructions

  • 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!

Video

Notes

  • The breadcrumbs should be moist and drizzled with olive oil so that they don't dry out during the broiling process.
  • The sauce is excellent spooned on top of the salmon and/or great for bread dipping.
  • Leftovers can be saved for up to 3 days and can be reheated in the oven or microwave.
  

Nutrition

Calories: 453kcal | Carbohydrates: 19.8g | Protein: 36.8g | Fat: 24.5g | Saturated Fat: 3.6g | Cholesterol: 75mg | Sodium: 590mg | Potassium: 721mg | Fiber: 1.2g | Sugar: 1.8g | Calcium: 111mg | Iron: 2mg