Garlic Knot Salmon Is My Favorite 20-Minute Dinner

I can’t stop making it.

I rarely cook meat of any kind at home unless I’m recipe testing or entertaining, but salmon is the exception. There are always fillets stashed away in my freezer. My husband loves salmon, and since it’s so quick and easy to prepare, you won’t hear me complaining.

The trick—as with all main ingredients I find myself turning to time and time again—is keeping salmon interesting. My preferred cooking method is roasting since it’s hands-off with easy clean-up. While looking for inspiration on a recent weeknight, I turned to our garlic knot chicken recipe. It ticks all the boxes in terms of ease, speed, and flavor. I quickly set to translating it into a roasted salmon dish.

The result is this under 20 minute, just plain delicious garlic knot salmon recipe. It captures all of the flavors of garlic knots—it’s buttery and garlicky with crisp breadcrumbs and savory Parmesan. A little fresh parsley and a squeeze of lemon brighten the whole thing up. Since that fateful night, I’ve made this dish a number of times and it’s going into my regular rotation.

Read More: Ummm, What’s That White Stuff Coming Out of My Salmon?

Quick Tips for Making Garlic Knot Salmon

• Defrost completely. If you’re using frozen salmon fillets, be sure to thaw them completely, preferably overnight in the fridge. Drain off any liquid and pat dry before seasoning and baking.
• Look for equally sized fillets. This will ensure that they cook evenly so you don’t have to take a thin fillet or two out early to prevent over-cooking.
• Pack on the breadcrumbs. I use a spoon to add the breadcrumbs to the top of the fillets. I follow quickly with my hand to help pack it down a bit and pick up any clumps that fell off.
• Want to remove the skin? My husband always eats it, especially when the skin has crisped in butter like in this recipe. If you’d prefer to discard the skin, simply slide a thin metal spatula in between the skin and the fillet, leaving the skin behind.

Read More: Is It Safe To Rinse Salmon Before Cooking? The Experts Weigh In

How To Make My Garlic Knot Salmon

For 4 servings, you’ll need:

• 4 tablespoons butter, melted
• 3 garlic cloves, grated or minced
• 1/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 4 (6-ounce) salmon fillets, thawed if frozen
• 1/2 teaspoon kosher salt, or to taste
• 2 tablespoons minced fresh parsley
• 4 lemon wedges, for serving

Preheat the oven to 425°F. Combine the melted butter and garlic in a small bowl. Add half of the mixture to a baking dish large enough to hold all 4 salmon fillets without touching.

In the small bowl with the remaining garlic butter, add the panko breadcrumbs and Parmesan. Stir to combine.

Pat the salmon fillets dry and season with salt. Place them in the buttery baking dish. If your salmon has skin, place the fillets skin-side down. Heap the breadcrumb mixture on top of each fillet. If any falls off, scoop it back up and pile it on top. Press lightly to help the breadcrumb mixture adhere.

Bake until the salmon is done to your liking and the breadcrumbs are crisp. I like my salmon medium, about 135°F in the center, which takes 12 to 16 minutes, depending on the thickness of the fillets. Transfer the fillets to plates, drizzle with any remaining garlic butter, and top with parsley. Serve with lemon wedges.