Getting my kids to enjoy seafood was a challenge. This recipe (and a few similar ones) were the turning point for them. A cheesy, crunchy topping is something any kid recognizes and loves, no matter what it’s on. Doesn’t hurt that I love it too.
The mayo may seem like a weird choice, but it keeps the fish moist, the breadcrumbs stick to it beautifully and it’s non-dairy, which was essential when the kids were younger because Luke had a milk allergy. Even though he doesn’t have that problem now, it works so well I’ve just kept using it.
1 or more salmon fillets
1-2 tsp. mayonnaise
1/2 cup panko bread crumbs
1/4 cup shredded parmesan
1/2 tsp. lemon pepper
Salt & pepper
1/4 tsp. dill
Preheat oven to 400˚. In a small bowl mix panko, parmesan, lemon pepper, a pinch of salt & pepper and dill. Put your fish on a baking pan covered with foil. Coat surface of fish with mayonnaise. Pile on the breadcrumb mixture and press into it to make sure it stays put.
Drizzle with olive oil. Bake for 15-20 minutes, until fish flakes easily in the middle.