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. 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
  1. 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
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  3. katy

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

    Reply
    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
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  5. 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
  6. 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
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  8. 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
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  11. 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
  12. 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
  13. 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