Baked Parmesan Crusted Salmon

 

Baked Parmesan Crusted Salmon

INGREDIENTS

4 skinless salmon fillets (6- 7 oz each)

1 cup panko bread crumbs

3/4 cup parmesan cheese, finely shredded

2 1/2 tbsp fresh parsley, chopped

14 teaspoon garlic powder

To taste, season with salt and freshly ground black pepper.

1 tablespoon olive oil

a single large egg

4 lemon wedges

Instructions

Preheat the oven to 425°F. Set an oven-safe wire cooling rack over a rimmed 18 by 13-inch baking sheet sprayed with nonstick cooking spray.

Toss panko, parmesan, parsley, garlic powder, salt, and pepper in a shallow dish (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in the olive oil and toss to coat the mixture evenly.

In a separate shallow dish, whisk together the egg yolk and white until well combined.

Dredge each side of the salmon in the egg, then transfer to the panko mixture and coat and press both sides of the salmon in the panko mixture, working with one piece of salmon at a time (also sprinkle panko mixture over top and press to help stick).

Transfer to a baking sheet with a wire rack that has been prepared. Repeat with the remaining three portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly).

Bake in a preheated oven for 10 to 15 minutes, or until the salmon is barely cooked through (bake time will vary based on thickness of salmon).

Serve with lemon slices on the side for spritzing. Cool. Take pleasure in the Baked Parmesan Crusted Salmon recipes !!!

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 Baked Parmesan Crusted Salmon Video : https://tii.ai/8r74sx

 Salmon with Pea Puree

Ingredients for Salmon with Pea Puree

Spray cooking oil

1 cup leeks, sliced

12 cup peas

12 cup white wine

14 cup water

4 fillets of skinless salmon

14 teaspoon salt

14 cups half-and-half

14 teaspoon salt

14 teaspoon pepper

Instructions for Salmon with Pea Puree

Coat a 2-quart saucepan with nonstick cooking spray. Cook the sliced leeks for 2 minutes on medium heat, stirring occasionally. Bring the peas, white wine, and water to a boil. Reduce the heat to medium and continue to cook for 5 to 6 minutes, or until the liquid has been reduced by half.

     Meanwhile, spray a 12-inch nonstick skillet with cooking spray and heat for 1 minute on medium. Cook for 10 minutes, or until salmon fillets are just opaque in the center, turning once.

While the fish cooks, puree the pea mixture with half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Serve with grilled salmon. Enjoy it with the Salmon and Pea Puree!!!

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Salmon with Pea Puree Video :

Oven Baked Salmon Recipe with Parmesan Crust

 Oven Baked Salmon Recipe with Parmesan Crust

INGREDIENTS

1.5 to 2 pounds whole wild salmon fillet 1/4 cup plain breadcrumbs

1/4 cup grated parmesan cheese

2 minced garlic cloves

1 tablespoon finely chopped thyme and chives

2 tablespoons melted butter

seasoned with salt and pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Using foil or parchment paper, line a large rimmed baking sheet. Put the salmon fillet on a baking sheet.

In a small mixing bowl, combine the bread crumbs, Parmesan cheese, garlic, and herbs. Drizzle with melted butter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper on top. Mix the breadcrumbs in the butter with your hands.

Spread the mixture on top of the salmon fillet. Bake for 10-12 minutes, or until the salmon is thoroughly cooked and the crust is golden. If the crust does not brown, turn on the broiler for 1 minute, then remove from the oven. Serve hot. Cool. Enjoy the Oven Baked Salmon with Parmesan Crust Recipe!!!

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Oven Baked Salmon with Parmesan Crust Recipe Video:

Salmon Hash with Yukon Gold Potatoes and Herbs

 

Salmon Hash with Yukon Gold Potatoes and Herbs

Ingredient

• 4 tbsp unsweetened butter
• 2 pounds peeled and diced red-skinned, Yukon Gold, or Yellow Finn potatoes
• 1 large yellow onion, diced to 1/2-inch
• 2 celery stalks, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 1 tbsp fresh dill, chopped
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon sea salt, fine
• 1/2 teaspoon black pepper, freshly ground
• 3 cups cooked salmon, coarsely flaked
• 1/2 cup fresh flat-leaf parsley, chopped
• For serving, use hot pepper sauce.
• 2 pounds peeled and diced red-skinned, Yukon Gold, or Yellow Finn potatoes
• 1 large yellow onion, diced to 1/2-inch
• 2 celery stalks, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 1 tbsp fresh dill, chopped
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon finely ground salt
• 1/2 teaspoon black pepper, freshly ground
• 3 cups cooked salmon, coarsely flaked
• 1/2 cup fresh flat-leaf parsley, chopped
• For serving, use hot pepper sauce.

 Direction

Melt the butter in a 12-inch frying pan, preferably cast iron, over medium heat and swirl to coat the bottom of the pan. Cook for 1 minute, or until the potatoes and onion are coated with the butter. Cover and cook until the potatoes are almost fork-tender, about 7 minutes.

Cook for 3 minutes more after adding the celery and stirring briefly. Uncover the pan, turn the heat up to medium-high, and season with dill, thyme, salt, and pepper. Cook, stirring frequently, for 15 to 20 minutes, or until the potatoes are lightly browned.Qld-fashioned-apple-crisp

Cook until the salmon is heated through, then add the parsley. Stir the mixture gently with a heat-resistant rubber spatula, being careful not to break up the salmon pieces. Season with salt and pepper to taste. Serve right away, passing the hot pepper sauce around the table. Have fun with it. Hash with salmon, Yukon Gold potatoes, and herbs!!

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Video: Salmon Hash with Yukon Gold Potatoes and Herbs

Baked Salmon with Herbs & Lemon

Baked Salmon with Herbs and Lemon Ingredients

12 oz. skin-on salmon fillet (or 6 ounces per person)

1 finely chopped small shallot (about 1 heaped tablespoon)

2 tbsp. parsley, chopped

2 tablespoons basil, chopped (or other herb of your choice)

1 tsp. dried dill (or 1 tablespoon fresh)

lemon zest, finely grated (1 loosely packed tablespoon)

1 tbsp olive oil (enough to moisten the herbs)

a heaping pinch of flaky sea salt

Baked Salmon with Herbs and Lemon Directions

Half an hour before you begin: Remove the salmon from the refrigerator, unwrap it, and leave it to come to room temperature on the counter. Preheat the oven to 350°F and place a pan half-full of water (I use an 8" round cake tin) in it. Finely chop the shallot, parsley, basil, and other herbs to make the herb paste. Lemon, zested (I find a Microplane is the best way to go.) In a mixing bowl, combine the shallot, herbs, and lemon zest, and moisten with the olive oil to form a rough paste.

Prepare the baking tray as follows: Place the rack over the tray and lightly oil it. Place the salmon fillet on the rack, skin side down. Classic-apple-crisp.

Pat the herbs on top of the salmon to form a thick layer. I've had mixed results with coating the sides (the herbs usually fall off), but you can certainly give it a shot. Bake the salmon for 25 to 30 minutes: Place the salmon on the middle rack of the oven and close the door immediately. 25–30 minutes in the oven A thicker fillet will usually require a little more time to cook. At 20 minutes, check for doneness: Close the oven door and remove the salmon tray from the oven. (Because the oven is at such a low temperature, you want to keep the door as closed as possible.) Gently pry the thickest part of the salmon open with a knife tip. It's done when the salmon separates into flakes. If not, place it back in the oven for another five minutes. Easy-apple-crisp-recipe-with-oats

When the salmon is done, transfer it to a cutting board and cut it into two pieces. Work the edge of the spatula between the skin and the flesh to remove the skin (optional). You should be able to lift the fillet clear of the skin by gently wiggling it. Serve each fillet with a pinch of salt. I hope you enjoy the Baked Salmon with Herbs and Lemon!!! Cool. Have fun with the Baked Salmon with Herbs & Lemon!!

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Baked Salmon with Herbs & Lemon VIDEO

 

Salmon Roasted in Butter

Ingredients: 

4 tbsp (1/2 stick) butter

4 tbsp chervil, parsley, or dill, minced

1 salmon fillet (approximately 1 1/2 to 2 pounds)

To taste, season with salt and freshly ground black pepper.

wedges of lemon

Instruction

Preheat the oven to 475°F. Place the butter and half of the herb in a roasting pan large enough to fit the salmon in the oven. Cook for 5 minutes, or until the butter melts and the herb starts to sizzle.

Place the salmon skin side up in the pan. 4 minutes in the oven Remove from the oven and peel off the skin. (If the skin does not come off easily, cook for 2 minutes longer.) Season with salt and pepper and flip the fillet. Season with salt and pepper once more. Hawaiian-style-beef-curry-stew.

Roast for another 3 to 5 minutes, depending on the thickness of the fillet and the degree of doneness desired. Cut into serving portions, drizzle with a little butter, and top with the remaining herb. With lemon wedges, serve. Cool. Have fun!!!

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Salmon Roasted in Butter VIDEO

Pan-Fried Salmon

Pan-Fried Salmon

INGREDIENTS

4 salmon fillets (6 oz.) patted dry with a paper towel

salt kosher

black pepper, freshly ground

2 tbsp olive oil (extra-virgin)

a quarter cup of white wine

1 1/2 lemon juice, divided

2 garlic cloves, sliced

1 tsp red pepper flakes

2 tablespoons butter

1 lemon, cut into rounds to serve

2 tbsp. fresh chopped dill (for garnish)

INSTRUCTIONS

Heat the oil in a large skillet over medium-high heat. When the oil is hot but not smoking, season the salmon skin-side up with salt and pepper. Cook the salmon until it is deeply golden, about 6 minutes, and then flip it over. Classic-apple-crisp

Combine the wine, 1 lemon's juice, garlic, and red pepper flakes in a mixing bowl. Bring to a simmer and cook, basting the salmon with a spoon every now and then. Remove the salmon from the skillet when it has become opaque. Add the remaining lemon juice and butter to the pan and whisk to combine with the sauce. Allow to simmer for 2 minutes, or until slightly thickened.

Serve the fish with the pan sauce drizzled over it and garnished with fresh lemon slices and dill. Cool. Have fun with it! Easy-apple-crisp-recipe-with-oats

Pan-Fried Salmon VIDEO