Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle

Name: Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil, for the dish; 1 medium zucchini; 1 tablespoon fresh lemon juice (about 1/2 lemon); Kosher salt and freshly ground black pepper; 1 (2-pound) center-cut salmon fillet (preferably wild), with skin; 1 teaspoon grated lemon zest; 2 tablespoons unsalted butter, melted; 3 tablespoons finely chopped kalamata olives (about 10 olives); 1 teaspoon finely chopped fresh thyme; 1/2 cup panko bread crumbs

Servings: persons

1
SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.
2
MARINATE THE ZUCCHINI: Thinly slice the zucchini into rounds.
3
Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper.
4
Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish.
5
PREP THE SALMON: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper.
6
Put the salmon on top of the zucchini, skin-side down.
7
Stir together the butter, olives, and thyme and spread over the salmon.
8
Sprinkle the panko over the olives.
9
COOK THE SALMON: Bake the salmon until it's firm and just cooked through, 25 to 30 minutes.
10
Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Extra-virgin olive oil, for the dish, 1 medium zucchini, 1 tablespoon fresh lemon juice (about 1/2 lemon), Kosher salt and freshly ground black pepper, and more.

Yes, Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!