Ever have a food you loved that you prepare the same way over and over, even though there is soooooo much more you could do with it? Me too. Salmon is one of my favorite fish, but I almost always poach it. Why? It’s fast, easy, and I don’t need a recipe. I pinned this recipe pretty recently, and I noticed it’s gotten a ton of re-pins. Sounds like a good reason to try it. That and it’s for “garlic” in the name!
This easy and elegant gluten-free, low-carb and paleo Garlic Panko Salmon recipe has a delicious and flavourful crunchy Panko crust with a moist and tender salmon center.
Garlic might as well be its own food group. I love the stuff, so I had to use the maximum amount (6 cloves). Also, I didn’t have fresh parsley. I meant to, but it somehow ended up being fed to my pet rabbits before I made this dish. No worries, though, since I had dried parsley on hand. I substituted it for fresh but used half the amount called for in this recipe. I was happy, and, even more important, my bunnies were happy.
I did notice a small discrepancy between the ingredients and the directions, so I had to make an assumption at the start. Although salt and pepper are listed in the first group of ingredients (“For the salmon”), I didn’t see instructions on how it was to be used. I decided to simply sprinkle both on the filets before I added the honey/dijon mixture.
I opted to bake the salmon for 15 minutes to make sure it was cooked through. The process started with heating the olive oil for the panko topping about 5 minutes before the timer went off. The panko mixture took about 5 minutes to toast with lots of attention and stirring. Be careful: The bottom layers will toast first, and it’s impossible to tell unless you stir them often.