Hasselback Salmon

I do get tired of making salmon the “healthy” way most of the time - salt/pepper/lemon and maybe some oil or dijon mustard baked in the oven - so I enjoyed changing it up with this easy recipe that I know my kids or guests will enjoy.  By embedding a seasoning that includes parm cheese and panko crumbs into slits of a salmon filet, there is a unique richness and crispiness to every bite.  The vinaigrette adds both an acidic and colorful contrast to the dish.  But go easy on the vinegar and garlic as I found them a bit strong with the measurements prescribed. In general, the recipe made way more than I needed to season the fish so you may want to cut the crumb and vinaigrette preparations in half (especially if making 2 pounds or less of salmon).