Parmesan Salmon Recipes

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!

Steps:

• Heat oven to 400°F.
• Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

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.

Steps:

• Cooks tip: don't worry about the skin before cooking. It helps to keep the fish moist and flavorful, and comes away easily when the fish is cooked.
• Preheat oven to 425 F./broil.
• In a small rectangular baking dish, pour oil and the juice from the lemon.
• Coat both sides of the fish in the oil/juice; season fish with salt, pepper, thyme leaves, and garlic powder; place Parmesan on a plate and press fish side down into the Parmesan (not the skin side) and place fish fish side up (skin side down) in the baking dish. Sprinkle any escaped cheese onto top of the fish.
• Broil about 4-6 inches from element (top rack) for 10-12 minutes, or until fish flakes easily.

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!

Steps:

• Combine first 4 ingredients in small bowl, adjusting Worcestershire sauce to taste. (I use the regular Worcestershire sauce but I think the White Wine sauce is simply to look nicer!).
• Mix until smooth.
• Spray baking pan with nonstick spray.
• Place salmon fillets on pan and coat with mayo mixture.
• Bake at 450°F for 12-15 minutes or until fish flakes easily when tested with a fork.

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.

Steps:

• Preheat the oven to 400 F (190 C).
• In a small bowl combine all ingredients except the salmon and mix well.
• Spread mayonnaise mixture over the top of the salmon covering all the meat.
• Place salmaon skin down,on a parchment lined baking sheet and cook for 25-30 minutes until the fish flakes with a fork and the top is golden brown.

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coat a 2-quart square or rectangular baking dish with nonstick cooking spray. Set aside.
• In a small bowl stir together mayonnaise dressing, Parmesan cheese, the green onions, and the Worcestershire sauce. Spread mayonnaise mixture over fish fillets evenly, about 1/4 inch thick.
• Bake, uncovered, in a 450 degree oven just until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2inch thickness of fish).