GARLIC PARMESAN CRUSTED SALMON RECIPE
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
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 RECIPE BY TASTY
Here's what you need: skinless salmon, asparagus, olive oil, salt, pepper, egg, panko breadcrumbs, grated parmesan cheese, fresh parsley, salt
Provided by Robin Broadfoot
Categories Dinner
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!
Nutrition Facts : Calories 901 calories, Carbohydrate 28 grams, Fat 61 grams, Fiber 4 grams, Protein 57 grams, Sugar 4 grams
PARMESAN AND PARSLEY CRUST SALMON
Salmon is one of the few varieties of fish that my husband will eat. So, I can never have enough salmon recipes in my collection. This is one that I found in the Autumn 2008 copy of BBC Easy Cook magazine.
Provided by Sarah_Jayne
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Turn the oven on to 400 degrees.
- Season the salmon fillets and put onto a lightly buttered non-stick baking tray.
- Whizz the breadcrumbs, parsley, lime juice, olive oil and Parmesan in a food processor.
- Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs are golden.
Nutrition Facts : Calories 474.7, Fat 17.8, SaturatedFat 4.2, Cholesterol 174.7, Sodium 449.2, Carbohydrate 6.3, Fiber 0.3, Sugar 0.7, Protein 68.4
PARMESAN CRUSTED SALMON
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.
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
SALMON WITH PARMESAN, GARLIC AND HERB CRUST- USE CHICKEN OR PORK
Yummy and versatile. You can use this recipe for salmon, flounder, chicken or pork. I've used it for all of those and it always turns out fabulous! It's fast, too so it's good for a weeknight meal. It's really good with macaroni and cheese.
Provided by Realtor by day
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400. Lightly coat your baking dish with non-stick spray (I always use olive oil in a Misto- love those things).
- In a food processor, mince the garlic clove then add the parsley and pulse until combined, about 15 seconds. Add the bread, cheese, oil, salt and a few grinds of black pepper. Pulse until well combined.
- Arrange the fish or meat in the baking dish. Spread with mustard then pat the crumbs on top of each one.
- Bake until browned and cooked through-
- 20 min or so for salmon.
- 15 min or so for flounder.
- 25 min or so for chicken.
- 30 min or so for pork.
- Cooking times will depend on the thickness of your fillets.
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