Parmesan Crusted Salmon

Parmesan Crusted Salmon

Chef Dave 0

"A robust crust brings an awesome flavor to this dish!"

Ingredients 40 m {{adjustedServings}} servings 677 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 60 g
  • 120%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1414 mg
  • 57%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
  2. In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
  3. Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
Tips & Tricks
How to Make Salmon in Parchment

See how to make a moist salmon fillet baked in parchment paper.

Fishing Wild Salmon

See the Knutson family recipe for pan-fried wild salmon.

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Reviews 70

  1. 83 Ratings


I love the flavors of this dish! After reading the reviews of this recipe, I brainstormed a little and came up with my own method of cooking this dish. A lot of reviewers had trouble with the crumb topping not sticking. So, I dipped the salmon in a beaten egg then covered ALL sides with the crumb mixture. Half a recipe of the crumb mixture was plenty to cover 4 salmon filets. I got the sauce started simmering (didn't change a thing there). Then I heated 2 Tbsp. olive oil in a separate skillet on medium-high heat and browned the salmon, flipping so all sides were brown. Then I placed the browned salmon in the sauce to finish cooking for about 15 minutes. I served it over brown rice with a side of mixed veggies. I was questioning the use of teriyaki sauce, but I put it in and it was delicious!


The parmesan crust was absolutely amazing! I left out the teriyaki sauce because it just didn't sound like it would complement the other ingredients. The only thing I recommend is marinating your salmon ahead of time, to give it more flavor. I suggest using a very simple marinade of white wine and minced garlic.


This recipe was very good and easy to make. To make the parmesan side crusty I cooked it in butter in another pan instead of flipping it over to cook in the terk/wine sauce. I also saved the sauce and put on top of salmon, it was delicious! My fiance told me I had "out done myself."