I cant stop making it.

There are always fillets stashed away in my freezer.

My husbandlovessalmon, and since its so quick and easy to prepare, you wont hear me complaining.

Angled view of a white baking dish of four salmon fillets topped with garlic butter, panko, and parmesan mixture and sprinkled with parsley

Simply Recipes / Ciara Kehoe

The trickas with all main ingredients I find myself turning to time and time againis keeping salmon interesting.

My preferred cooking method is roasting since its hands-off with easy clean-up.

While looking for inspiration on a recent weeknight, I turned to ourgarlic knot chicken recipe.

Closeup view of a white baking dish of four salmon fillets topped with garlic butter, panko, and parmesan mixture and sprinkled with parsley

Simply Recipes / Ciara Kehoe

It ticks all the boxes in terms of ease, speed, and flavor.

I quickly set to translating it into a roasted salmon dish.

The result is this under 20 minute, just plain delicious garlic knot salmon recipe.

Overhead view of a blue plate of three salmon fillets topped with garlic butter, panko, and parmesan mixture and sprinkled with parsley next to several lemon slices

Simply Recipes / Ciara Kehoe

It captures all of the flavors ofgarlic knotsits buttery and garlicky with crisp breadcrumbs and savory Parmesan.

A little fresh parsley and a squeeze of lemon brighten the whole thing up.

Combine the melted butter and garlic in a small bowl.

Add half of the mixture to a baking dish large enough to hold all 4 salmon fillets without touching.

In the small bowl with the remaining garlic butter, add the panko breadcrumbs and Parmesan.

Pat the salmon fillets dry and season with salt.

Place them in the buttery baking dish.

If your salmon has skin, place the fillets skin-side down.

Heap the breadcrumb mixture on top of each fillet.

If any falls off, scoop it back up and pile it on top.

Press lightly to help the breadcrumb mixture adhere.

Bake until the salmon is done to your liking and the breadcrumbs are crisp.

Transfer the fillets to plates, drizzle with any remaining garlic butter, and top with parsley.

Serve with lemon wedges.