Parmesan Crusted Salmon

IMG_0780

A version of this recipe was the first seafood dish I ever served to company when I was newly married 18 or so years ago!  I have given this recipe away countless times since and my mother-in-law just mentioned that she cooked it for guests to rave reviews.

In the original recipe, I used all mayonnaise.  Over the years, however, I  started to cut the mayonnaise in many recipes with Greek yogurt.  The substitution can be made in proportions that maintain the flavor of a recipe while improving the heath profile by decreasing fat and increasing protein, calcium and other nutrients.

I am often asked if Greek yogurt can be substituted for all the mayonnaise so, sometimes, I try. Generally speaking, a 50-50 mix is safe.  In the case of this salmon recipe, I made it with all Greek yogurt and increased the Parmesan by one tablespoon.  The flavor was tangier than the version with mayonnaise and did not brown quite as much, but I liked it, as did my family.

Of all versions of this recipe I have concocted over the years, however, my favorite way in the recipe which follows.  It is creamy and just a bit tangy and so completely easy to prepare. This dish is easy enough for a quick weeknight meal and altogether fancy enough for entertaining. The Parmesan mixture can even be made ahead and spread on the fish just before baking.

Parmesan Crusted Salmon
Combine the Parmesan mixture ahead of time to make quick work of dinner. The recipe can easily be multiplied to feed a crowd.

Yields 4 servings.
Write a review
Print
Ingredients
  1. 4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
  2. 2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
  3. 2 1/2 tablespoons mayonnaise
  4. 2 tablespoons grated Parmesan cheese
  5. 2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
  6. 1/2 teaspoon Worcestershire sauce
  7. Freshly ground pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
  3. If the salmon is skinned, place the fillets on a lightly greased baking sheet. If not, see the note below.
  4. Spread mixture evenly over top of the salmon fillets.
  5. Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two. (Don't hesitate to cut into the thickest part and take a peek. This is the best way to avoid overcooking if you aren't sure.)
Notes
  1. Here is an easy way to remove the skin if you purchase the salmon that way: Cover your baking sheet with foil and do not grease. Place the salmon, skin-side down, on the foil-lined sheet and cook as directed. When cooked, simply run your spatula between the fish and the skin. The skin will stick to the foil and you can scoop the cooked fillet right off. Makes for quick clean-up of the tray, too!
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

The salmon is served here with Roasted 2-Way Potatoes.

This recipe was shared with Huckleberry Love.

ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. Beverley

    Ann I am just going to dive into the picture…it looks fantastic and I love all fish but salmon is my favorite…You are a great chef with wonderful recipes xoxo

    Reply
    1. Ann

      Salmon is my favorite, too, Beverley! I could eat it every night. Thanks so much for the thoughtful comment, and dive away!

      Reply
  2. Mary Lou Keller

    I am with Terra and Beverly! Parmesan crusted love indeed!!
    Need to put salmon on my grocery list for sure.

    Ann, I am going to have an entire binder in my kitchen of your Fountain Avenue recipes. I think I will need to give it a yellow cover with white polka dots. 🙂

    Reply
    1. Ann

      Yellow cover with white polka dots indeed! I love it, Mary Lou! It could be my first official cookbook and no one better to make it than you: )

      Reply
    1. Ann

      You are very welcome and I hope you enjoy, Griffin. For some reason, I always bake this recipe but I think it would be fabulous on the grill. Feel free to report back!

      Reply
  3. Pingback: The Fountain Avenue Kitchen – Roasted 2-Way Potatoes

  4. Camilla Wego Berg

    Hi there! Boy oh boy this was absolutely delicious! Had it for dinner last night and I’ll sure make it again! I love fish and seafood and escpecially salmon and I’m always on the lookout for new and fabulous recipes. Thank you so much for sharing! Warm regards Camilla (Kakemilla) (www.kakemilla.blogspot.com)

    Reply
    1. Ann

      Hi Camilla,
      Thank you very much for the terrific feedback! I am so glad you enjoyed was has been a longstanding favorite in our house!

      Reply
  5. Kimby

    Ann, I saw read your interview on Ally’s Kitchen and thought, “What an interesting life — and person!” Soooo much past and present love wrapped up in your thoughts and cooking! That’s the fun part isn’t it? Living the memories and making your own! Terrific salmon recipe, too!

    Reply
  6. Kimby

    Lol, apparently it’s too late at night to comment coherently! (“Saw read” should have been delineated with a / .) No matter. ‘Twas a pleasure to “see and read” it!! 🙂

    Reply
    1. Ann

      Thank you for your thoughtful comments, Kimby! I am so glad you found me through the ever-fabulous Ally and hope you visit again soon!

      Reply
    1. Ann

      The recipe calls for four six-ounce fillets which totals one and a half pounds. You could make six four-ounce pieces or any amount you like. The topping is plenty for 1 1/2 pounds of fish. Hope that helps!

      Reply
  7. Mary Lou Keller

    Have salmon thawing for tomorrow night and this is what I’m making! Now my question for you Ann, is this… Do you ever fix beets? And if so, what is your favorite way to fix them?

    Reply
    1. Ann

      Hello Mary Lou! I love beets and my favorite way to prepare them is to roast them. I peel them with a vegetable peeler, cut into chunks, and toss with a little olive oil, salt and pepper. I often roast along with other root vegetables. Roasted beets are also delicious in a salad with feta cheese, walnuts, and mixed greens. You could even add some orange segments and drizzle with a simple vinaigrette or some syrupy balsamic. I hope that helps. It sure sounds like a delicious dinner is in store!

      Reply
  8. Mary Lou Keller

    Thanks Ann! I was browsing your site and found a recipe for roasted root veggies with a maple vinaigrette I think I might try. I have carrots, beets and sweet potatoes so it will be perfect.

    That salad sounds like it is right up my alley too!

    Will be my first time to fix beets and can’t wait to see how my husband will react. 🙂

    Reply
    1. Ann

      You found one of my favorite recipes, Mary Lou! I adore that salad and love using the dressing on roasted veggies. For some reason, I didn’t think to mention it in my last response. Let me know what you think…and how the beets go over with your husband!

      Reply
  9. Gunsu Erbek

    İt’s not Greek yogurt the true word for it is Turkish yogurt (even the name ‘yogurt’ comes from Turkish) but the recipe is delicious thank you

    Reply
  10. Pauletta

    Made this tonight for my husband. Served it with roasted asparagus, which I placed on the same pan. It was DELISH!
    THANK YOU. Will definitely serve for company.

    Reply
  11. Pingback: Our Menus this Week and Pinterests Interests 4.27.13 | Over The Big Moon

  12. Deborah

    I made this recipe a couple of weeks ago and loved it, but I am supposed to avoid dairy. Tonight, I used dairy-free versions of the mayo, Parmesan and sour cream (for the yogurt). I also substituted dill for the chives. It was really good.

    Reply
  13. Jackie

    I’m not sure what I did wrong but the parmesan topping ran all over the pan. I did salmon and chicken, it looks good, just not sure why its runny.

    Reply
    1. Ann

      Did you by chance use regular yogurt instead of Greek yogurt? I am sure we can get to the bottom of this: )

      Reply
  14. Jessica

    Made this tonight and I loved it! I have never used Greek yogurt in my cooking in place of something and it gave it a tangy yet subtle taste. Thanks for the recipe, I will def be making this again.

    Reply
  15. Pingback: Best Breakfast Recipes - Treat Your Taste Buds Delicious Morning

  16. Pingback: Best Main Course Recipes - Hearty and Filling Meals

  17. Shana

    Can this be done with frozen fillets as well? I’m not too experienced cooking fish. If I thaw frozen ones, will it turn out just as good? Thank you!

    Reply
    1. Ann

      Hi Shana,
      I don’t often use frozen fish, but if the fish was frozen early on and has not been in the freezer too long, it should be fine. I have heard you can bake frozen fillets, although I have not tried this. (This would add to the overall cooking time.) For the first time, I would thaw, pat dry, and proceed with the recipe. I hope you enjoy!

      Reply
      1. Shana

        Thanks for the info! It was bought frozen and bagged, in the frozen section of the grocery store. I am assuming this would be better with fresh fish.

        Reply
  18. Pingback: The Fountain Avenue Kitchen – Chobani Give-Away

  19. Kendall

    I found your recipe on Pinterest. I’m making it right now with a side of mashed potatoes. This smells phenomenal! Thank you so much for sharing this recipe. I will make this the next time I invite my in-laws over.

    Reply
    1. Ann

      I am so glad you found this, Kendall, and I hope you enjoyed the taste as much as the aroma. This recipe has been a favorite here for a long time, so I was very happy to share it!

      Reply
  20. Kendall

    Ok, this is the best salmon recipe I’ve ever made. Even my picky husband loved it. I made it twice more this week because it was so addictive (and because the person at the butcher gave me 4 more fillets than I asked for!)

    Reply
  21. Pingback: Get Healthy For National Eat Better, Eat Together Month | Schmidt Bros. Blog

    1. Ann

      Yes, Fran…you may simply use all mayonnaise. In this case, you may choose to add a small squeeze of lemon juice to replicate the hint of tang the yogurt provides…but you don’t have to. Hope you enjoy!

      Reply
  22. katy

    What an awesome recipe. My fish-hating boyfriend loved it. Thank you. This will definitely go into our rotation….and SO EASY!

    Reply
  23. Pingback: 15 Amazing Salmon Recipes

  24. Bonnie

    I have made this several times since I found your recipe on Pinterest…fabulous!!… I bake from frozen, 425 degrees for 30 – 40 min. and it’s fine…thank you for good food!!

    Reply
    1. Ann

      I am so glad you like the recipe, Jo, and I have never actually had Australian salmon. The topping could be used on other fish. White, flaky fish would be a good choice, too….salmon is just my personal favorite!

      Reply
  25. Pingback: The Fountain Avenue Kitchen – Throw Back Thursday — White Chocolate Cranberry Scones (whole grain with a gluten-free option!)

  26. Janice

    Love this recipe! I’ve been making a version of this topping for many years and it works nicely on white fish and chicken too. I sometimes sprinkle some Italian bread crumbs on top and/or mix in some chopped capers. A favourite in our house and I’ll definitely be trying it with the 50/50 mayo Greek yogurt mix. Thanks for the great idea!

    Reply
  27. Pingback: Mrs. B’s 40th Birthday Blogger Round Up! | casa de la Cargill

  28. Monica

    Made this last night and it was enjoyed by entire family ! Thank you for another great recipe which I will definitely make again .

    Reply
  29. kodalai

    The tip for getting the skin off the salmon (or rather, the salmon off the skin) is the best cooking tip I have ever received!! Scrubbing salmon skin off the bottom of my pan was always my bane, and getting it mixed in with the fish was just the worst. Now I don’t have to worry about either ever again!

    Reply
    1. Ann

      It’s amazing how one small annoyance can keep us from making something we otherwise enjoy. Enjoy the tip and the salmon!

      Reply
  30. Lianne

    We have salmon once a week, with the parm/mayo combo. I’m excited to lighten up this recipe! Thanks!

    Reply
    1. Ann

      I’ve mentioned in other salmon recipes–but not this one–that I eat the skin when the fish is wild because it does contain many healthy nutrients. The skin of farmed salmon, however, as well as the fatty layer just below it, contains higher levels of PCBs, so I tend to not eat it in this case. Thanks for your comment, Wallace.

      Reply
  31. Pingback: Corn, Cucumber and Avocado Salad with Homemade Ranch — The Fountain Avenue Kitchen

  32. Jonna

    We don’t particularly care for salmon though we love catching it and we do have it all the time, so I am always looking for a recipe that works for us. This one is the best yet! Fast and ingredients always on hand and tastes really, really good! And looks good enough for company and company loves it, too.
    5 stars for this one.

    Reply
    1. Ann Post author

      Yay! Thanks for your terrific feedback, Jonna. I’m thrilled this was a hit and love that you catch your own!

      Reply