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Dinner for two

Toaster Oven Herb-Crumb Baked Salmon

Published

Bake two salmon portions with a lemon-herb crumb and verify doneness with a thermometer.

Prep: 10 minutesCook: 12 minutesMakes: 2 servings
Toaster Oven Herb-Crumb Baked Salmon served and ready to eat

What you need

  • 2 center-cut salmon fillets, about 5 ounces each
  • 1 teaspoon Dijon mustard
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon olive oil
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • Lemon wedges

Method

  1. Preheat the toaster oven to 400 degrees Fahrenheit on bake or convection bake. Line an approved small pan only as the manual permits.
  2. Pat the salmon dry and place skin-side down. Brush the tops with Dijon.
  3. Mix the panko, oil, parsley, zest, and salt; press lightly onto the salmon.
  4. Bake until the thickest part reaches 145 degrees Fahrenheit, about 9 to 14 minutes depending on thickness. Rest 2 minutes and serve with lemon.

Toaster oven lesson

Center-cut fillets of similar thickness finish more evenly. If the crumb darkens early, verify rack position instead of covering food in an unapproved way.

Insert the thermometer into the thickest portion without touching the pan.

Store

Refrigerate leftovers within two hours in a shallow covered container.

Reheat gently and use within three to four days.

Products that fit this dinner for two

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Safety note: USDA lists 145 degrees Fahrenheit as the safe minimum internal temperature for fish and shellfish.

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