Parmesan-Baked Salmon
Parmesan-Baked Salmon could be just the pescatarian recipe you've been looking for. One serving contains 352 calories, 35g of protein, and 22g of fat. This recipe serves 4. For $3.97 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. 777 people found this recipe to be flavorful and satisfying. It is brought to you by White Lights On Wednesday. If you have lemon, salmon, ritz crackers, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. With a spoonacular score of 95%, this dish is great. Try Parmesan Baked Salmon, Parmesan Baked Salmon, and Baked Parmesan Salmon for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
½ lemon
¼ cup mayonnaise
2 tablespoons fresh grated Parmesan cheese
½ sleeve Ritz crackers (about 10 crackers), crushed
1½ pounds salmon
Equipment:
baking sheet
aluminum foil
oven
whisk
bowl
spatula
Cooking instruction summary:
Preheat oven to 400 degrees F. Line a baking sheet with foil.Leave skin on the salmon and cut into four equal portions. Place salmon on baking prepared baking sheet, skin side down.In a small bowl, whisk together mayonnaise, cayenne, and Parmesan cheese.Squeeze lemon juice evenly over salmon fillets. Spread ¼ of mayonnaise mixture over each filet. Top each filet with crushed crackers to form a crust.Bake for 12 to 15 minutes, until salmon is med well to well done and crackers are golden brown.Carefully slide a spatula between the skin and meat of the salmon. The skin will stick to the foil, and the meat will slide off for plating. You’ll be left with skin stuck on the foil; wad up the foil and toss. Easy cleaning.
Step by step:
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.Leave skin on the salmon and cut into four equal portions.
2. Place salmon on baking prepared baking sheet, skin side down.In a small bowl, whisk together mayonnaise, cayenne, and Parmesan cheese.Squeeze lemon juice evenly over salmon fillets.
3. Spread ¼ of mayonnaise mixture over each filet. Top each filet with crushed crackers to form a crust.
4. Bake for 12 to 15 minutes, until salmon is med well to well done and crackers are golden brown.Carefully slide a spatula between the skin and meat of the salmon. The skin will stick to the foil, and the meat will slide off for plating. You’ll be left with skin stuck on the foil; wad up the foil and toss. Easy cleaning.
Nutrition Information:
covered percent of daily need
