Serves 4

4 (7oz) center cut salmon fillets with skin
1 tablespoon olive oil
2 small lemons
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
½ cup prepared muddica (recipe below)
Parsley sprigs for garnish (optional)

Preheat the oven to 375F.

Pat salmon dry and arrange on a plate skin side down. Let sit at cool room temperature for 45 minutes.

Brush the bottom of a 13- x 9-inch baking dish with oil. Cut one lemon into 8 thin slices and the remaining one into 4 wedges. Arrange sliced lemon, if using, in one layer in 4 rows in baking dish. Reserve wedges. Arrange salmon skin sides down on top of lemon slices

Mix together mayonnaise and mustard in a small bowl.  Spread tops of fish evenly with the mayonnaise mixture. Top with muddica, pressing mixture onto salmon to adhere.

Bake salmon until breadcrumbs are golden brown and salmon is cooked through about 15-18 minutes depending on thickness. Let cool slightly. Serve with lemon wedges and parsley.

Muddica

Note: this recipe yields a big batch of flavored breadcrumbs. It keeps in the fridge for up to 4 days and freezes in a container with a tight-fitting lid for up to 1 month. You can cut the recipe in half if you don’t think you will use it all. 

Makes a scant 4 cups

1/2 cup extra-virgin olive oil
½ teaspoon red pepper flakes
3 tablespoons finely chopped garlic
3 ½ cups panko breadcrumbs
½ cup chopped flat leaf parsley plus extra for garnish

Heat oil in a large skillet over medium high heat, until hot but not smoking. Add hot pepper flakes and garlic, and cook stirring constantly, until fragrant about 30 seconds. Add the breadcrumbs and a hefty pinch of salt and toast, stirring constantly, until golden brown, about 2 minutes. Remove from the heat, stir in the parsley and transfer to a bowl to cool.