Parmesan Crusted Salmon. Looking for recipes from world-class chefs that will impress family, friends or guests? A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade. Lightly season the salmon with salt and pepper. Rub salmon with olive oil and season with salt and black pepper. Place handful of cheese mixture on top of each piece; press down lightly to adhere.

I was inspired by a Salmon dish that I got at The Keg Steakhouse. I love to eat there, but we moved away and no longer have access. :( This is by no means a copycat, but it is very tasty and easy too!!! Sprinkle each fillet with salt and pepper. You can have Parmesan Crusted Salmon using 5 ingredients and 11 steps. Here is how you cook that.

Ingredients of Parmesan Crusted Salmon

It's 1/2 lb of salmon filet.
Prepare 1 tbsp of bread crumbs.
It's 1 tsp of Tony Chachere's creole seasoning.
You need 1/2 cup of finely grated parmesan.
You need 1 tsp of olive oil.

Heat a large nonstick pan over medium-high heat. Place salmon skin side down on baking sheet and season with salt and pepper. In a medium bowl, combine panko, Parmesan, garlic, thyme. Spray shallow baking pan with cooking spray.

Parmesan Crusted Salmon step by step

Stir together the bread crumbs, creole seasoning, and Parmesan cheese in a small mixing bowl..
Remove any skin from the salmon, rinse it with water, and pat it dry with a paper towel.
season the under side of the salmon with black pepper to taste. (I find that a little bit goes a long way).
flip the filet over a thinly coat it with olive oil. (I have also used egg whites in the past).
coat the filet with the bread crumb mixture, making sure to coat evenly, add lightly press it into the salmon..
In a medium sized skillet heat enough oil to coat the pan on medium.
Once the pan has heated add the filet, Parmesan side down, and cook for a few minutes..
when the bottom edges of the filet (any Parmesan you can see) start to lightly brown, flip the filet and cook for about another 5 minutes.
Once the filet has turned a nice light pink remove from the skillet and serve.
Disclaimer: don't completely trust my measurements. I don't measure when I make this recipe I just add until it looks and tastes right. I tried to be as close to what I think I use though. Also feel free to change up the spices, just go easy on adding salt because the Parmesan already has plenty of salt in it.
Tips: Use wild caught salmon, farm raised just doesn't have the same flavor. I always grate my own Parmesan for this. The cheese holds to the salmon a lot better..

Pat salmon dry with paper towel. The parmesan herb crust really takes this recipe over the top. However, don't cook the salmon from its frozen state. Thaw it first at room temperature. Everyone loves this Oven Baked Salmon with Parmesan Herb Crust.