Parmesan Crusted Salmon

Total Time:
1 hr 30 min
45 min
45 min

1 serving

  • 1 (6-ounce) salmon fillet, skin off
  • 1/4 cup Parmesan, finely grated
  • Salt and freshly ground black pepper
  • Sun-Dried Tomato Pesto Paste:
  • 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
  • Basil Pesto:
  • 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
  • Parmesan Crisps, recipe follows
  • Sauteed Asparagus, recipe follows
  • Mashed Potatoes, recipe follows
  • 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.

Parmesan Crisps:
  • 1/4 cup Parmesan, coarsely grated

  • 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.

Sauteed Asparagus:
  • 4 green asparagus

  • 1/2 tablespoon butter

  • Salt and white pepper

  • 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.

Mashed Potatoes:
  • 2 large russet potatoes, peeled and cut into 1/8ths

  • 1/2 cup cream

  • 2 tablespoons butter

  • Salt and freshly ground 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.2 17
Was in a rush to get something on the table; came across this recipe. Only made the salmon, substituting Kraft grated parmesan cheese for real cheese. Sprinkled both sides of the fish for a more complete crust. It tasted great! My family devoured the fish and wanted more. Next time I'll try the entire recipe. item not reviewed by moderator and published
this is a really great salmon dish that takes a bit of time to prep, but with some planning, could be a really nice dinner party recipe. First off I was cooking for 3 people, so i didnt follow the mashed potato recipe to the T, i just winged it. the amount of the sauces that were made was perfect, i even had a lot left over. with that said i did enjoy just the regular pesto more, so if you are looking to cut back and save some money you dont really need the sun dried tomato pesto. other then that everything worked out well. my parm. chips were a great added texture and my salmon was perfect. This was my first time cookin fish at home. All in all i would really recommend this dish and would cook it again. item not reviewed by moderator and published
I really liked this recipe. the only thing is the fishy salmon taste that comes from the fish. This recipe would probably work with another type of fish! Other then that it was awesome! item not reviewed by moderator and published
Went on a family fishing trip to Kenosha Wisconson and caught a bunch of salmon. Have been looking for good recipes. Found this one and the family loved it. So I havent even tried any others. When we want Salmon they just ask me to cook this recipe. It is very good and easy to do. item not reviewed by moderator and published
What an easy recipe to make for one person! This made a delicious dinner and didn't take long to make. I don't know that it is the best salmon I have had but the dish gets bonus points for simplicity. item not reviewed by moderator and published
This is a great variation on salmon as long as you like parmesan (of course we do). The kids loved it and it & it was simple. item not reviewed by moderator and published
I added a little too much salt, but with the pesto, the flavor balance is wonderful. item not reviewed by moderator and published
Great way to kick salmon up a notch. item not reviewed by moderator and published
i tried this recipe out 3 nights ago and it was so simple to make and one of the best salmon dishes i have ever had ( including dinner out!) item not reviewed by moderator and published
I love salmon and I love Parmesan cheese. This recipe is the best. item not reviewed by moderator and published
instead of a potato base, i used a grilled portabello mushroom. it was delicious! item not reviewed by moderator and published
Only made the salmon and crisps. The salmon is so easy it's ridiculous. Salt, pepper, and parmesan and your done! Prepared in on an electric griddle set to 400,(let the oil get hot). Because of the open nature of the griddle I didn't reduce the temp. I did need to get a little convection going at the end for a thicker piece so I inverted a small frying pan over the piece of salmon - worked like a charm. As for the crisps, despite the instructions, don't be too stingy on the parmesan. My wife loved the fish and she's usually lukewarm about most fish. item not reviewed by moderator and published
The parmasean crisp is a neat trick. I just used regular kraft parmasean from the store. The asparagas was great. Blanching them really brought out the flavor and they ended up bright green. I think I'll always cook asparagas this way. The salmon was ok. I used the store bought parmasean for the crust and the crust ended up too tightly packed and tough. I'm not sure about the vegetable oil either, it made it very heavy. I recommend a lighter oil. I do not recommend plating the way they recommend. Do parmasean crisp on bottom, small amount of mashed potatoes on top. Seperately, do salmon topped with 3-4 asparagas spears. My guests found that breaking off a piece of parmasean crisp with mashed potatoes was very good. As for the pesto's, the basil I would recommend relatively fresh DRIED basil instead of fresh. There's more taste that way. And I tried using a blender instead of a food processor for the sun dried tomato and it simply did not work. For that you must have a food processor. However, after some quick use of a hand mixer it turned out great. I would put 2 pinches of kosher salt in each for balance. Overall I would do it again now I know what not to do. Be careful, you need to manage a lot of things at once so have everything prepped and ready, especially the pestos. item not reviewed by moderator and published
I had trouble getting the cheese to crust properly and stay on the fish. I think I used too much oil. It still tasted good though I feel like I'm making a healthy ingredient(salmon) into an unhealthy meal. item not reviewed by moderator and published
My husband loved this recipe, but it was difficult to get the cheese to stay on the fish when I transferred it to the pan. It burns easily, too, but it still tasted nice. I will make it again, but will try a different technique. item not reviewed by moderator and published
Excelent Recipe! Was full of flavor and so easy to make. I even got my boyfriend to try it and he had never had fish before and even he thought it was excelent...So thank you! item not reviewed by moderator and published
The preperation was easy enough. I didn't really care for it, though I think it's more of an aversion to salmon than to the recipe. My fiancee, on the other hand, loved it. I do have to say, though, for being salmon it wasn't too bad. The parmesan was a great addition to the fish, and it plated beautifully. item not reviewed by moderator and published

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