It’s been busy here the past few months. With moving, organizing, and planning our family beach trip, I have been missing from my blog. It was a much needed break. But, I am back and ready to share my own version of a Parmesan Crusted Salmon Recipe.
I wish I could take full credit for this recipe, BUT, I did find it at a teeny tiny restaurant in Boulder City, Nevada.
Kevin was the owner of Le Bistro Café- unfortunately it has since closed. The last time, I should say- EVERY time I ate there, I ordered Kevin’s amazing Parmesan Crusted Salmon Recipe. The flavors and quality were unsurpassed. Yep, it’s that amazing.
It is flaky, full of spices and herbs along with the Parmesan cheese. It literally melts in your mouth.
Let me share the ingredients and directions for this incredible Parmesan Crusted Salmon Recipe.
Preheat oven at 375*
Ingredients:
1/2 lb fresh salmon
3 Tablespoons Extra Virgin Olive Oil (I like cold pressed)
3/4 cup Parmesan cheese
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 1/2 Tablespoons chili powder
2 tsp Mrs Dash Seasoning
2 tsp red pepper flakes (or to your liking)
Salt and pepper
Aluminium Foil Sheet large enough to cover and wrap salmon piece
Directions:
Pat salmon dry with paper toweling.
Put foil sheet on baking sheet.
Place dried salmon on foil sheet.
Drizzle olive oil all over salmon. If skin is still on salmon, place skin side down.
Sprinkle spices, herbs and 1/2 cup Parmesan cheese (reserving 1/4 cup for later) all over top of the salmon.
Loosely wrap the salmon piece with foil. Not too tight, so the salmon has room to breathe and steam.
Bake on a baking sheet for 9-10 minutes. Any longer and it will be dry. Too short and the salmon won’t be fully cooked.
After pulling out of the oven, sprinkle the other 1/4 cup of Parmesan cheese on top.
Let it set for about 45 seconds.
Plate it up with a fresh Cesar salad, jasmine rice, cooked asparagus spears, or garlic potatoes.
Wow! It really is THAT good. Your family and/or guests will be asking for this Parmesan Crusted Salmon Recipe time and time again.
I hope you make this soon and let me know what you think!
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