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For many, it would not be fall without the Salmon run, and if you are going to fish for salmon, you need to have a good recipe to reap the reward of your catch. How about Crispy Garlic Parmesan Salmon? This is an easy dish ready in under 15 minutes, just follow these easy steps:

· 2 tablespoons olive oil

· 1 clove garlic, minced

. 1 cup dry bread crumbs. I find that fine breads crumbs will make a crispier crust but you can use Panko breadcrumbs if that’s what you have on hand.

· 1 cup grated Parmesan cheese. Use freshly grated parmesan in the crumb topping instead of the powdery parmesan found in plastic containers. It gives it a better flavor.

· 1 teaspoon dill and or parsley

· ¼ teaspoon ground black pepper


2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the breadcrumbs, Parmesan cheese, dill or parsley, and pepper. Use fresh chopped Dill instead of dried parsley in the crumb mix if you prefer.

3. For this recipe you can leave the skin on or take it off the salmon. I typically leave the skin on as the oils keep the salmon juicy while it bakes.

4. Dip each fillet in the oil mixture, then in the bread crumb mixture.

5. Make sure you position your oven rack to the middle of your oven before preheating it.

6. Line your baking sheet with aluminum foil, or parchment paper as you prefer.

7. Coat your salmon evenly before baking. Spray the crumb topping with a light coating of cooking oil (NOT non-stick oil) to help the topping brown in the oven.

8. Bake the salmon 12 to 15 minute in a 350-degree oven, depending on the size/thickness of

your salmon. I like mine pink in the middle for juicy salmon. If you like your salmon well done, leave yours in for 15 minutes or longer, but be careful not to dry it out.

9. Your Salmon will go well with an Avocado Corn Tomato Salad, Smashed Potatoes or scalloped potatoes, and baked Zucchini. All widely available in the fall.

10. With this recipe, I’d recommend a white wine- like a Pinot or Chardonnay.

After baking, take a step back to admire the fact that you took your own caught salmon and in a short period of time turned it into a gourmet meal with golden, crispy parmesan herb crumb filled baked on tender, falling apart salmon. It doesn’t get any better.


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