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Salmon Oreganata
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4.78 from 35 votes

Salmon Oreganata

A simple topping of breadcrumbs, herbs, lemon and olive oil is the perfect way to dress up salmon for a quick, nutritious weeknight meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 275kcal



  • ½ cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 1 clove garlic, minced or ¼ teaspoon garlic powder
  • 1 ½ tablespoons chopped parsley
  • ¾ teaspoon dried oregano
  • Zest of 1 lemon
  • Kosher salt and black pepper
  • 1 tablespoon olive oil
  • 4 salmon fillets (about 5 ounces each)
  • Lemon wedges for serving


  • Preheat oven to 400 degrees F.
  • Mix the breadcrumbs, parmesan, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt and olive oil together in a bowl.
  • Place the salmon fillets on a greased baking sheet or in an oven-safe skillet (cast-iron works well). Season them with salt and pepper. Spoon the topping evenly on top.
  • Bake in the oven 10-12 minutes or until salmon is cooked through. Squeeze a generous amount of lemon juice on top before serving.


Serving: 0g | Calories: 275kcal | Carbohydrates: 6g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 738mg | Potassium: 729mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg