Salmon always catches my eye at the grocery store. I often pause at the fish counter while I decide what to pick up for the week, balancing convenience with what my family will actually enjoy. In our house, salmon is usually a hit, which makes it an easy choice most weeks.
A couple of weeks ago I noticed a sign at my local United Supermarkets announcing that Copper River salmon was in season. For anyone who shops for salmon, Copper River is often regarded as one of the best options when it’s available. It can be pricier than other varieties, but the quality and flavor make it worth considering for a special dinner or an elevated weeknight meal. Copper River fish are known for the long, cold migration they make, which contributes to their rich texture and flavor.
This time I wanted to try something a little different from the usual butter-and-herb preparation. I made a Sun-dried Tomato Crusted Salmon that brightens the filet with savory, nutty flavors. It pairs beautifully with steamed vegetables, a simple green salad, or even a side of spaghetti tossed with olive oil and garlic. One of the best things about salmon is how quickly it cooks, so this dish is a great option for weeknight dinners when time is limited but you still want something delicious and satisfying. Pour a glass of chilled white wine if you have a moment to relax while it bakes.
The crust is a simple blend of sun-dried tomatoes, pine nuts, Parmesan, and a touch of Panko for texture. It adds color, depth, and a pleasant crunch to the top of the fish without overpowering its natural flavor. The method is straightforward: pulse the topping to a fine mix, press it onto an oiled filet, bake briefly at a high temperature, and finish with a squeeze of lemon. Because cooking time depends on thickness, check the salmon after 8 minutes for thinner fillets and allow a few extra minutes for thicker pieces. Salmon is done when it flakes easily with a fork and the center reaches a gentle, opaque finish.
Sun-dried Tomato Crusted Salmon
5-6 servings
5 minutes
15 minutes
18 minutes
Oven-baked salmon topped with a flavorful crust of sun-dried tomatoes and pine nuts. Quick to prepare and ideal for a weeknight dinner or a simple entertaining menu.
Ingredients
- 1/2 cup sun-dried tomatoes
- 3 tablespoons pine nuts
- 1/4 teaspoon salt
- 1/4 cup finely shredded Parmesan cheese
- 2 tablespoons Japanese-style Panko bread crumbs
- 1 Copper River salmon fillet
- Olive oil
- 1/2 lemon
Instructions
Preheat the oven to 425°F (220°C).
In a food processor combine the sun-dried tomatoes, pine nuts, salt, and Parmesan. Pulse until the mixture is finely chopped, then stir in the Panko crumbs to bind the topping.
Line or lightly oil a baking sheet. Pat the salmon dry, coat the top with a thin layer of olive oil, and place the fillet skin-side down on the sheet. Press the sun-dried tomato mixture evenly over the top of the salmon.
Bake for 8–10 minutes for average-thickness fillets; add a few minutes for thicker cuts. Remove from the oven and immediately squeeze fresh lemon juice over the fish. Let it rest for a minute, then slice into 5–6 portions and serve.
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ENJOY ~ Meagan
Tips and variations:
- If you don’t have pine nuts, chopped almonds or walnuts can be a good substitute and still provide a pleasant crunch.
- Adjust the amount of sun-dried tomatoes to taste; packed-in-oil tomatoes will blend more smoothly and add richness, while dry-packed varieties may need a touch of olive oil to process evenly.
- To test doneness, gently press the top of the fillet with a fork; it should flake easily but remain moist in the center. For thicker fillets, tent with foil and allow a couple of minutes of carryover cooking after removing from the oven.
- Leftover salmon can be refrigerated in an airtight container for up to two days and is delicious when flaked into salads or mixed into pasta dishes the next day.
Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own and I appreciate your support for the brands and companies I enjoy.