Baked Salmon with Bread Crust

Rub the salmon steaks with salt and freshly ground pepper. Don't add lemon juice now because when using lemon juice at the beginning of cooking, the red fish can lose its unique color and become paler.

Soften the butter. It is convenient to do this in the microwave or simply take the butter out of the refrigerator in advance. It is important that the butter is pliable because it will be the basis for breading, the binding factor.

Finely chop any herbs you like to use when cooking fish dishes. For me, the main ingredient of the bouquet will undoubtedly be dill. All other components are based on your taste. I chose paprika for its incredibly beautiful color and neutral taste (I really didn't want to overpower the taste and aroma of the self-sufficient fish). But I think bouquet garni, Provencal herbs, sage, and fennel would also be appropriate.

To make the breading, grind dried pieces of white bread in a blender. You can also use ready-made breadcrumbs. Mix all the ingredients: breadcrumbs, butter, herbs, and spices. Mix well. The breading is ready.

Bake the steaks for 10 minutes at a temperature of 180 degrees Celsius without breading. Then remove the baking sheet from the oven, cover the partially cooked steaks with the breading, and return to the oven for another 10-15 minutes, lowering the temperature to 160 degrees Celsius. This method preserves the beautiful brownness of the crust, rather than turning it into a slightly burnt mass.

Baked salmon with a breadcrumb crust is ready. Serve the fish with your favorite sauce and lemon wedges. For a side dish, a salad of fresh vegetables or boiled young potatoes will go perfectly. Enjoy your meal!