Parmesan Salmon with Herbs makes a show-stopping entree whether you are a novice cook or a master chef. The secret is in the easy preparation method of layering lemon juice, butter, herbs, and grated Parmesan cheese. Preparation is a snap, and it cooks in a hot oven in less than 15 minutes. This recipe will change your mind about oven-baked salmon. You might also want to try this method on thick cuts of white-fish, such as halibut, cod, and/or haddock.
To be honest, the herb and spice ingredients are guestimates. I usually just sprinkle evenly across the salmon with each.
Parmesan Salmon with Herbs Recipe
1 pound boneless salmon fillet, skin-on (see Notes)
1 Tablespoon butter, melted but cool
1/2 teaspoon onion powder
1/2 teaspoon table salt, or to taste
1/2 teaspoon lemon pepper, or to taste
1/4 teaspoon garlic powder
2 teaspoons fresh dill weed or 1/2 teaspoon dried
2 Tablespoons grated fresh Parmesan cheese
Hungarian sweet paprika
Preheat oven to 450 F. Line a shallow baking pan with non-stick foil. (I use a jelly roll pan.) Spray liberally with butter-flavored vegetable spray.
Place the salmon skin-side down on the prepared pan.
Remove the zest from one of the lemons and set aside. You should have about 1 tablespoon of zest. (Reserve the other lemon for garnishing.) Cut the zested lemon in half and squeeze the juice over the top of the salmon. Brush the melted butter on the salmon, then sprinkle with onion powder, salt, lemon pepper, garlic powder, dill weed, and lemon zest. Top with grated fresh Parmesan cheese and a light sprinkling of sweet paprika.
Roast in the oven for about 12 minutes per inch of thickness of the salmon. Do not overcook. Overcooking will make the fish dry. The thickest part of the salmon should just barely give when gently pressed with the back of a fork.
Yield: 6 servings
Parmesan Salmon with Herbs Recipe Photo © 2017 Peggy Filippone
• There is a microscopic layer of fat between the skin and flesh of the salmon. When cooked, this layer of fat melts and makes it easy to separate the the skin while keeping every bite of the salmon meat. The skin also helps keep the salmon moist. However, skinless salmon fillets will still work just as well. You may also use this method on sirloin cuts, which are sliced across the girth of the fish and may include the bones and backbone. Make sure the sirloins are at least 1 inch thick, preferable 1-1/2 inches. You can probably cut the other ingredients in half when using sirloin cuts.