4 6- to 7-ounce salmon fillets
3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/4 cup Paradise Meadow Julienne Cooking & Baking Cranberries
1/4 cup chopped green onion
3 tablespoons butter, melted
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
Preheat oven to 375°F. Oil a baking sheet.
Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season the mix with salt and pepper and spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.