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Golden Salmon Bake

(4 Votes)
Golden Salmon Bake
15 Min

Here's a crowd-pleasing way to serve salmon! Our Golden Salmon Bake is creamy, crunchy, and mouthwatering-good. It features a homemade, mayo-based dressing and a crunchy, butter cracker topping that's irresistible. Even picky eaters will be asking for seconds!

What You'll Need

  • 1/3 cup mayonnaise
  • 2 tablespoons Italian dressing
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped sweet onion
  • 1/4 cup panko bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika
  • 1 1/2 pounds salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a small bowl, combine mayonnaise, dressing, mustard, and onion; mix well.
  3. In another small bowl, combine bread crumbs, butter, and paprika; mix well.
  4. Sprinkle salmon evenly with salt and pepper on both sides, and place in baking dish. Spread mayonnaise mixture over salmon, then sprinkle with bread crumb mixture.
  5. Bake 15 to 20 minutes, or until golden and fish flakes easily with a fork.

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I can't print recipes any longer becaause of the pop up ads! Your contact website does not work.

Made this ,,,,,, it was so flaky .. But the next time I went further,,,,,,,, I blended honey and mustard together.. basted the fish. This was done to a 4.5lb slab. broiled got a lite crust and basted with honey mustard..

Made this for Easter using some beautiful fresh, wild caught Sockeye salmon. Everybody loved it. Will put this in my go-to recipe folder.

Do you think this would work for Tilapia too?

Hi there! Happy Thursday. This topping will work great with any fish, but because Tilapia is a thinner fish then salmon, we would suggest using a little less of the topping, just because we wouldn't want to eat more topping than fish! Enjoy. :)

Made this for Easter'18 and everyone raved. They loved it ,even though I mixed the paprika in the sauce not the bread crumbs. ) Will keep this in my go to recipe folder. Very good recipe.


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