Best Parmesan Crusted Salmon Recipe By Tasty Recipes

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BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE



Baked Parmesan Crusted Salmon with Lemon Cream Sauce image

A simple showstopper salmon recipe! Fantastic centrepiece for a special occasion yet easy enough for midweek. Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 40m

Number Of Ingredients 22

1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon ( (Note 1))
3- 4 tbsp Dijon mustard
1 cup panko breadcrumbs ((50g) (Note 2))
Oil spray
50g / 3 tbsp butter (, melted)
1/3 cup grated parmesan (, store bought (1/2 cup fresh grated) (Note 3))
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh dill
Zest of 1 lemon
1/2 tsp salt
Pepper
30g / 2tbsp butter
1 eschallot / finely chopped ((Note 4))
1 1/4 cups dry white wine ((Note 5))
1 1/2 cups heavy cream / thickened cream
1 tbsp Dijon mustard
2 1/2 tbsp lemon juice ((plus more to taste))
1/2 tsp sugar
Salt and pepper
Watercress
Lemon wedges
Fresh dill

Steps:

  • Take salmon out of the fridge to bring to room temperature.
  • Preheat oven to 200°C / 390°F (180°C fan).
  • Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
  • Add butter and stir, then add remaining Parmesan Crumb ingredients.
  • Line same tray with foil. Place salmon on foil.
  • Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
  • Sprinkle Crumb all over.
  • Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
  • Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
  • Plate watercress on serving platter.
  • Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

Nutrition Facts : ServingSize 238 g, Calories 427 kcal, Carbohydrate 12 g, Protein 33.7 g, Fat 25.3 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 517 mg, Fiber 0.9 g, Sugar 1.6 g

BAKED PARMESAN CRUSTED SALMON



Baked Parmesan Crusted Salmon image

Baked Parmesan Crusted Salmon - a simple yet thoroughly impressive and and satisfying seafood main dish! It's finishes with buttery, flaky salmon fillets coated in a golden brown panko, parmesan and herb crust. Easy enough for a weeknight, yet fitting enough for a holiday!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 9

4 (6- 7 oz each) skinless salmon fillets
3/4 cup panko bread crumbs
3/4 cup finely shredded parmesan
2 1/2 Tbsp chopped fresh parsley
3/4 tsp garlic powder
Salt (and freshly ground black pepper, to taste)
1 Tbsp olive oil
1 large egg
4 lemon slices

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.

Nutrition Facts : Calories 485 kcal, Carbohydrate 9 g, Protein 48 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 167 mg, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY



Almond-Crusted Parmesan Salmon Recipe by Tasty image

Here's what you need: salmon, egg, olive oil, almond, grated parmesan cheese, dried basil, garlic powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

12 oz salmon
1 egg
2 tablespoons olive oil
⅓ cup almond, crushed
⅓ cup grated parmesan cheese
1 tablespoon dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

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!

Nutrition Facts : Calories 700 calories, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 47 grams, Sugar 1 gram

GARLIC PARMESAN CRUSTED SALMON RECIPE



Garlic Parmesan Crusted Salmon Recipe image

This EASY baked garlic parmesan crusted salmon recipe is ready in just 20 minutes! You'll love this perfectly flaky salmon fillet with garlicky parmesan crust on top.

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 10

2 lb Salmon fillet
1 1/2 tbsp Olive oil
1 tbsp Lemon juice
1/2 tsp Sea salt
1/2 tsp Black pepper
1/2 cup Grated parmesan cheese
2 tbsp Fresh parsley ((chopped))
2 tbsp Fresh dill ((chopped))
1 tsp Garlic powder
1 tbsp Unsalted butter ((melted))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.

Nutrition Facts : Calories 226 kcal, Carbohydrate 0.8 g, Protein 25 g, Fat 13.1 g, SaturatedFat 3.5 g, TransFat 0.1 g, Cholesterol 71.6 mg, Sodium 304.2 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving

PARMESAN CRUSTED SALMON



Parmesan Crusted Salmon image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 28

1 (6-ounce) salmon fillet, skin off
1/4 cup Parmesan, finely grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 ounces sun dried tomatoes, packed in olive oil
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 clove garlic
1/2 cup basil leaves
1/4 cup grated Parmesan
Salt and freshly ground white pepper
Salt and freshly ground white pepper
Parmesan Crisps, recipe follows
Sauteed Asparagus, recipe follows
Mashed Potatoes, recipe follows
1/4 cup Parmesan, coarsely grated
4 green asparagus
1/2 tablespoon butter
Salt and white pepper
Salt and white pepper
2 large russet potatoes, peeled and cut into 1/8ths
1/2 cup cream
2 tablespoons butter
Salt and freshly ground white pepper
Salt and freshly ground white pepper

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.

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