Salmon is an amazingly versatile seafood to prepare.
However, I find that less is more when preparing this seafood selection.
Important to realize is the key to the taste of your salmon on your plate is all about the recipe you star ingredient into.
In my recipe, I’ve countered the ‘seafood’ taste of salmon addressing it head-on with common kitchen ingredients.
Salmon Parmesan is simple to make and is one dish easy.
What you won’t find in my salmon parmesan are a lot of ingredients or prep time.
Whether you make this for weekday dinners or weekend gatherings, it will always turn out good and be easy to prepare.
Did I mention that there is no frying required to create this Salmon Parmesan entree?
Recipes for salmon don’t have to be hard to be tasty, I can assure you that.
For those who love Chicken, Veal or Eggplant Parmesan, and love plain salmon, I am about to rock your food menu!
Also, this recipe is easily convertible to Gluten-Free read on to see how.
As you read on, you are about to uncover a delicious and easy salmon parmesan recipe.
Oh For the Love Of Salmon
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I am not going to preach about salmon and try to sell you.
For most, you either like it or you don’t.
My dad eats so much salmon, and my mom is not partial to it.
I am ‘eh’ on it, but this recipe is the game-changer when it comes to salmon not tasting fishy, and instead fabulous.
My husband loves salmon. So our family is all over with the preferences.
Salmon, ideal for lunch and dinner.
Boasting minerals and vitamins as well as antioxidants.
Did you know that salmon is truly a quality source of protein?
We eat freshly prepared salmon recipes in our home a few nights a week.
Perhaps our motivation is different than others that just want to dine on it.
Instead, we are eating salmon weekly to derive the famed content of the omega-3 fatty acids!
My recipe does not show favoritism towards farm-raised salmon or wild-caught, so use whichever you like!
I am the simple recipe gal, who has 5 meals to serve at a dinner table nightly, so I keep things easy.
Take a Trip To Your Pantry and Refrigerator for Salmon Parmesan
I am guessing, if this is the first time you have attempted salmon, you won’t have that in your refrigerator.
You will want 1/3 of a pound per person.
Choose, boneless, skinless, cleaned fillets.
For those not using the seafood that day or the next, FREEZE it, in the proper wrapping.
Just ask the seafood counter attendant to freezer wrap this item for you. Simple. Done.
Gather some tomato sauce (either make it or buy it jarred, whatever your preference is).
Of course, you can use my homemade tomato sauce if you are really wanting to cook everything from scratch.
Personally, I subbed in store-bought sauce, as I was in a hurry.
You will also need bread crumbs, parmesan cheese, some olive oil, and foil.
TIP from This Self-Taught Home Chef
Think of raw seafood as though it is the flu, contagious to anything it comes into contact with.
Avoid food-borne illness and salmonella (not actually named for this seafood, lol).
Clean anything and everything seafood comes into contact with instead of touching and spreading.
Tip 2 for any Salmon Seafood Cooking – What’s That White Stuff?
Don’t be afraid of the white stuff that oozes out the top of the salmon.
It is safe to eat, and it is called albumin, basically protein.
While it looks totally disgusting, you can eat it.
Prep For Salmon Parmesan
Preheat Oven to 400° F.
Make certain you have a nonstick baking dish or treat the dish with nonstick spray.
Don’t be stingy with any of the ingredients.
Plan on baking this for anywhere between 13-15 minutes, until internal temperature is 145° F
Once it’s done baking, immediately toss on mozzarella and allow it to melt in from the heat.
Internal Fish Temberpature if temping it should be 145° F when properly prepared.
Recipe for Printing and Bookmarking ⇓⇓
Delicious and Easy Salmon Parmesan
- 2 Tablespoons of Olive Oil
- 1 A pound of Salmon cut into 4 pieces
- Garlic salt mixed spice Trader Joe's Sprinkled atop salmon (as much or little as YOU prefer)
- 1/4 cup of Italian-Seasoned bread crumbs.
- Parmesan Shavings
- 1 C of Tomato Sauce Victoria's Tomato Sauce
- Preheat Oven to 400° F.
- Add olive oil to your nonstick baking dish.
- I used a regular shallow glass dish.
- Place salmon into the shallow baking dish.
- Run each piece of salmon through the olive oil and flip, repeating.
- Then place each piece of salmon into the bowl.
- Follow this with a generous sprinkle of garlic salt mixed spice.
- Across all the salmon, share Italian-seasoned bread crumbs.
- Next, add Parmesan Cheese across the length of the salmon.
- Top with your favorite tomato sauce.
- Cover with foil.
- Bake for 13-15 minutes, until internal temperature is 145° F
- Once it's done baking, immediately toss on mozzarella and allow it to melt in from the heat.
- Serve immediately.
- Refrigerate ANY leftovers.
- Internal Fish Temberpature if temping it should be 145° F when properly prepared.