Time 30m Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet. In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in olive oil and toss well to evenly coat mixture. In a separate shallow dish beat the egg until yolk and white are well blended. Working with one piece of salmon at a time dredge each side in egg, then transfer to panko mixture and coat and press both sides of salmon in panko mixture (also sprinkle panko mixture over top and press to help stick). Transfer to prepared wire rack on baking sheet. Repeat process with remaining 3 portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly). Bake in preheated oven until salmon is barely cooked through, about 10 - 15 minutes (bake time will vary based on thickness of salmon). Serve with lemon slices for spritzing over.
Time 30m Yield 1 serving Number Of Ingredients 10 Steps:
Preheat oven to 400˚F (200˚C). In a medium bowl, mix the parmesan crust ingredients. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper. Bake for 10-12 minutes. Enjoy!
Time 20m Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan. Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper. Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon. Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Time 25m Yield 2 servings. Number Of Ingredients 12 Steps:
Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Combine mayo, cheese, and red pepper; set aside. note: I often add a bit more red pepper after a small taste test. Lay salmon fillets on a foil-lined baking pan. Squeeze fresh lemon juice over each fillet. Spread each fillet evenly with mayo mixture. Cover mayo with cracker crumbs. Bake 12 to 15 minutes or until salmon flakes easily with a fork.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375*. Cut fillet into 4 pieces. Rinse and pat dry. Grease baking sheet. (I cover with foil and use a little olive oil. It makes clean up a breeze!). Lay fillet pieces on prepared sheet, skin down. Combine all remaining ingredients and mix well. Slather entire mixture on top of fillet pieces. Bake in preheated 375* oven for 15 minutes or until done. This depends on thickness. Serve with your favorite sides! Note: Since there are only 2 of us, I prepare this in my toaster oven. It works great!
Time 1h30m Yield 1 serving Number Of Ingredients 28 Steps:
Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating. Sun-Dried Tomato Pesto Paste: In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste. Basil Pesto In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste. To plate: Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes. Preheat the oven to 350 degrees F. Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don’t over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool. Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper. Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.
More about “parmesan crusted salmon recipes”
Yield 2 servings Number Of Ingredients 9 Steps:
Mix breading ingredients together in large bowl. Set aside. *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife. Whisk egg in a separate bowl. Dredge the salmon in the egg, then the breading mixture. Heat olive oil in a skillet on medium heat. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side. Serve salmon with a side of your favorite veggies. We used asparagus. Enjoy!
