Salmon Oreganata

Ingredients

  • 1 lb Salmon Fillets
  • Garlic Salt and Black Pepper to taste
  • 1/2 cup Chicken Broth
  • 1/4 cup Dry White Wine (e.g. Sauvignon Blanc or Pinot Grigio)
  • 3 tbsp cold Butter

Oreganata Breadcrumbs

  • 1/4 cup Seasoned Breadcrumbs
  • 1 tsp dried Oregano
  • 4 cloves Garlic, minced
  • 1 pinch Crushed Red Pepper
  • 2 tsp dried Parsley
  • 1/8 cup Extra Virgin Olive Oil
  • 1 tsp Lemon Juice

Instructions

  • Preheat oven to 420F
  • Mix all the Oreganata Breadcrumbs ingredients together into a thick paste and set aside.
  • Arrange Salmon fillets, skin side down, in a 9X13 baking dish. Pat tops of Salmon dry with a paper towel. Season with Garlic Salt and Black Pepper.
  • Pack a thin layer of the Breadcrumbs mixture onto to the top of each Salmon Fillet.
  • Pour Chicken Broth and White Wine around the Salmon.
  • Bake for 15-20 minutes. (Adjust time for thickness of the Fillets.) If a crusty golden top is desired, move the baking dish to a higher rack and broil for 1 to 2 minutes. Watch closely to prevent burning!
  • Place Salmon Fillets into the serving platter. Whisk the Butter into the sauce and pour around the Fillets.

Notes

  • The sauce is excellent spooned around the top of the Fillets and/or for bread dipping.
  • Substitute Chicken Thighs for the Salmon and make a great Chicken Oreganata! (Adjust baking time for boneless versus bone-in Thighs.)