We all know that salmon has many health benefits, and it tastes great, too. But how about adding more levels of flavor and texture? This Hummus & Lemon Pepper Encrusted Salmon is topped with a layer of smooth hummus, and then another layer consisting of seasonings, parmesan, and panko for some crunch. You will never go back to plain salmon again!
One of the key ingredients in the crunchy topping is Member’s Mark™ Thyme – an often overlooked but seriously delicious spice! Thyme has a warm, earthy, and slightly peppery flavor with hints of lemon and mint. It’s aromatic and savory, making it a versatile herb used in many dishes, from roasted meats and vegetables to soups, stews, and sauces. In this recipe, it pairs perfectly with Tone’s® Lemon Pepper Seasoning!
If you have a little extra time on your hands, you can try making the hummus portion of the recipe from scratch! Here’s a recipe to try:
Ingredients:
- 1 can (15 oz) of chickpeas (or 1.5 cups cooked chickpeas)
- 3 tbsp tahini (sesame paste)
- 2 tbsp olive oil (plus extra for drizzling)
- 1–2 cloves garlic (adjust to your taste)
- 1 lemon (juiced)
- 1/2 tsp ground cumin (optional)
- 2–4 tbsp water (for consistency)
- Salt (to taste)
Instructions:
- Prepare the Chickpeas
Drain and rinse the chickpeas. If you want extra smooth hummus, you can remove the skins by gently rubbing the chickpeas between your hands in a bowl of water. - Blend the Ingredients
In a food processor, combine tahini and lemon juice. Blend for 30 seconds to a minute until creamy. This step helps emulsify the tahini. - Add Garlic and Seasoning
Add the garlic, cumin (if using), and a pinch of salt. Blend again. - Add Chickpeas
Add the chickpeas to the food processor and blend. Slowly add olive oil and water (one tablespoon at a time) until the hummus reaches your desired consistency. Blend until smooth and creamy. - Taste and Adjust
Adjust salt, lemon juice, or olive oil to your preference.
Hummus & Lemon Pepper Encrusted Salmon
Ingredients
- 1 Member’s Mark™ Salmon Fillet cut into 4 – 6 pieces
- 1 tbsp Tone's® Lemon Pepper
- ¼ cup Member’s Mark™ Classic Hummus
- ½ cup Panko bread crumbs
- ¼ cup Grated parmesan cheese
- 1 tsp Member's Mark™ Thyme Leaves
- ¼ cup Butter, melted
- 1½ tsp Dijon mustard
- 2 tsp Member’s Mark™ Bee Proud Pure Honey
Instructions
- Preheat oven to 375°F.
- Place salmon fillets on a prepared baking sheet and season with Tone's® Lemon Pepper. Spread a thin layer of hummus (about a tablespoon each) over each fillet.
- In a small bowl, combine panko, parmesan cheese, and Member's Mark™ Thyme Leaves. In another bowl, whisk together butter, Dijon, and Member’s Mark™ Bee Proud Pure Honey.
- Pour butter mixture over the panko and mix well.
- Evenly distribute the panko mixture on top of each salmon fillet, pressing firmly into the salmon.
- Bake salmon for 20 minutes or until salmon flakes easily with a fork.
