1 (8 ounce) package thick smoked salmon fillets
2 tablespoons beef bouillon granules
1 small onion, diced
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup bread crumbs
1/2 cup butter
1 tablespoon Worcestershire sauce
1 (2 quarts) Cheddar cheese, shredded
In a medium bowl, mix the bouillon, onion, garlic powder, oregano, basil, bread crumbs and butter. Combine the flour, salt, pepper, pepper spray and Worcestershire sauce in a small mixing bowl and blend thoroughly. Do not allow the mixture to stick to the bottom of the roasting pan or the fish will shred. Remove pan from oven. Place fish fillets onto the pan and channel steam from the oven into a relatively small hole in the fish. In a small mixing bowl, combine the bread crumbs, butter and Worcestershire sauce. Brush each fish with mixture and dust with bread crumbs. Place on the pan and hang in a preheated oven for 30 minutes, or until fish is flaky.