Parmesan Crusted Salmon

By Ann Fulton

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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.
Ingredients
  • 4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
  • 2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
  • 2 1/2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
  • 1/2 teaspoon Worcestershire sauce
  • 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
  • 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!
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The salmon is served here with Roasted 2-Way Potatoes.

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Comments

  1. 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
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    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
  3. Lianne

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

    Reply
  4. 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
  5. 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
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  7. 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
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