Don’t let the name scare you from trying this, herb crust can sound a little intimidating. I love the nutty flavor of shredded Parmesan cheese and garlic so when I found this recipe I thought…why not? I will admit that Salmon is not my favorite unless the seasonings are just right.
I made this recipe exactly as I found it but I will share with you my tweaks…because sometimes recipes just need them.
I turned my oven on to preheat to 425 degrees. While it was preheating I lined my pan with parchment paper. Salmon can be a little juicy so pan with sides keeps the juice contained. If you don’t have parchment paper, don’t sweat it, foil or non-stick spray will work just as well. It is an easy clean up thing. Once the pan was lined I rinsed my salmon, patted it dry and arranged it on the pan. The recipe originally called for a full fillet but since I didn’t have that I used 4 packages and doubled the recipe.
Olive oil, salt & pepper
Ready for the oven
Here is where I deviated a little; I seasoned the fish before putting it in the preheated oven. I lightly rubbed olive oil on the fish and then sprinkled with salt and pepper. Then I topped the fish with another layer of parchment paper. I baked this for 10-15 minutes. The thickest part of the fish was not quite done when I removed it. The timing can be variable depending on the thickness of the fish. We had thicker fillets so they took a bit longer.
You can see the middle is not quite cooked
While the fish was cooking, I prepared the topping. I keep shredded Parmesan cheese in my freezer; I just love using it in all kinds of dishes. The recipe calls for 3 cloves minced garlic…mine came out of a bottle. I used about 1 Tablespoon but would have liked a little more, maybe 1 ½ Tablespoons…I guess this really depends on how much you like garlic…I love it!! I used fresh parsley but if you only have dry, try it. (Use about ½ the amount of fresh called for in the recipe, this might change the flavor slightly) Mix all of the ingredients in a bowl and set aside.
Simple ingredients make this recipe so easy and quick!
Once the fish was cooked about ¾ the way it was ready to be topped. I generously topped the fish and popped it back into the oven. Fish is best cooked to 135 degrees internal temperature but since my meat thermometer was MIA (yes, the kids think it is a sword) and our digital thermometer is in Alaska, I cooked it until the Parmesan cheese began to brown, about 10 - 15 more minutes. At this point I was a little worried with such a long cooking time the fish would be dry…not this time!
I zoomed in on this, made me hungry for it again!
I let it stand 5 minutes as I called the kids to dinner. I served it with garden fresh green beans (thanks to my neighbor) and scalloped potatoes. I would also try it with some kind of herb rice.
Enjoy! ~ Momma Mary
SALMON WITH PARMESAN HERB CRUST RECIPE
This oven baked salmon with a Parmesan herb crust is out of this world delicious!
• 6 servings or 1 salmon filet, about 2 pounds, left whole
• Olive Oil
• Salt and Pepper to taste
Parmesan Herb Crust:
• 3 cloves garlic, finely minced (about ½ tsp granulated may have a stronger flavor)
• ¼ cup chopped parsley
• ½ cup shredded Parmesan cheese
1. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
2. Rinse salmon; lightly rub with Olive Oil and Salt and Pepper to taste. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10-15 minutes.
3. While salmon is baking, prepare the Parmesan crust.
4. Remove salmon from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should be melted and lightly browned.
5. Allow to rest 5 minutes; serve.
P.S. Our 5 year old liked it so much she had 2 servings. She got full before she could finish this last little bit so she covered it to save it for breakfast! Now that is some good fish....Enjoy ~ M.M.