Parmesan crusted salmon is a great way to change up your backyard seafood recipes

To craft this dish, we start with fresh cut salmon, Known for their delicate taste and buttery texture. Each filet is carefully coated in a mixture of grated Parmesan cheese, seasoned with aromatic herbs and spices, ensuring every inch is infused with savory goodness

Servings 2-4 

Prep time 5-10 minutes 

Cook time 60-90 minutes 

Why Parmesan Crusted Salmon Works

Smoked BBQ Parmesan-crusted salmon combines several flavors and textures that make it a delightful dish. Here are a few reasons why this combination works so well:

Flavor Complexity: The smoky flavor from the BBQ aspect adds a rich, savory depth to the salmon. This smokiness pairs beautifully with the natural richness of the fish. The BBQ sauce or rub used can also introduce elements of sweetness, tanginess, and spice, enhancing the overall flavor profile.

Crispy Texture: The Parmesan crust adds a crispy and crunchy texture to the outside of the salmon. This contrast in texture is a pleasing complement to the tender, flaky texture of the fish inside. The cheese also forms a savory, slightly salty crust, which adds another layer of flavor.

Richness and Umami: Parmesan cheese is rich in umami, a savory taste that enhances the overall flavor of dishes. When combined with salmon, which is already a flavorful fish, the Parmesan crust amplifies the umami experience, making the dish even more satisfying.

Visual Appeal: The golden-brown Parmesan crust provides a beautiful contrast to the vibrant pink-orange flesh of the salmon, making the dish visually appealing. The BBQ sauce or rub can also add a rich color to the dish.

Ingredients 

• 1 Wild caught salmon filet (You can use farm raised as well) 
• ½ tablespoon of Italian herb seasoning 
• ½ tablespoon of all purpose seasoning 
• ½ cup of grated parmesan cheese 
• 1-2 tablespoons of mayonnaise for a binder 
• Chopped chives for garnish

Instructions

Prepare the Salmon: First, make sure all the little bones are removed from your salmon filet. This step is crucial for a pleasant eating experience.

Apply Mayonnaise: Next, lather the mayonnaise across the whole filet until the fish is completely covered. The mayo acts as a binder and keeps the fish moist

Season the Fish: Then, season the salmon with Italian herb seasoning. This will add a rich and aromatic flavor to the fish.

Add Parmesan Cheese: After seasoning, spread the grated Parmesan cheese evenly over the filet. Pat it down gently to ensure it sticks well to the mayonnaise binder.

Additional Seasoning: Sprinkle all-purpose seasoning over the top of the Parmesan cheese. This layer will enhance the overall taste.

Preheat the Smoker: Set your smoker to 250 degrees Fahrenheit(121°C). Allow it to reach the desired temperature before placing the salmon inside.

Smoke the Salmon: Place the salmon in the smoker or oven and cook it until it reaches an internal temperature of 125 degrees Fahrenheit(51°C) usually takes a while, so be patient for the best results.

Increase Heat: Once the salmon reaches 125 degrees(51°C) increase the heat on your smoker to 300 degrees Fahrenheit(149°C). This helps to achieve a perfect crust on the fish.

Final Temperature: Continue smoking the salmon until it reaches an internal temperature of 140 degrees Fahrenheit(60°C). At this point, your salmon is done.

Rest and Garnish: Let the salmon sit for 10 minutes before serving. This resting period allows the juices to redistribute throughout the fish, making it more flavorful. Finally, garnish with chopped chives for a fresh and vibrant touch.

This salmon recipe is perfect to make Smoked Salmon Dip

My salmon with a creamy dill sauce is another great way to smoke salmon

Yield: 1

Parmesan Crusted Salmon

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To craft this exquisite dish, we start with the finest cuts of fresh salmon, renowned for their delicate taste and buttery texture. Each filet is carefully coated in a luscious mixture of grated Parmesan cheese, expertly seasoned with aromatic herbs and spices, ensuring every inch is infused with savory goodness

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Ingredients

• 1 Wild caught salmon filet (You can use farm raised as well)
• ½ tablespoon of Italian herb seasoning
• ½ tablespoon of all purpose seasoning
• ½ cup of grated parmesan cheese
• 1-2 tablespoons of mayonnaise for a binder
• Chopped chives for garnish

Instructions

• Make sure all the little bones are removed from your salmon filet

• Lather the mayo across the whole filet till all the fish is covered 
• Season with Italian herb seasoning 
• Spread your parmesan cheese evenly and pat down so it sticks to the binder 
• Season over the top of the grated parmesan cheese with all purpose seasoning 
• Set your smoker to 250 degrees 
• Smoke the salmon till you reach an internal temp of 125 
• Increase the heat on your smoker to 300 degrees 
• Once your salmon reaches an internal temp of 140-141 its done 
• Let this sit for 10 minutes before serving 
• Garnish with chopped chives

Notes

Tips for Perfect Smoked Salmon

• Check for Bones: Always double-check for any remaining bones in the salmon fillet before cooking.
• Consistent Heat: Maintain a consistent temperature in your smoker for even cooking.
• Rest Time: Do not skip the resting time; it’s essential for juicy and flavorful salmon.

Nutrition Information:

Serving Size: 3
Amount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 4.4gCholesterol: 35mgSodium: 470mgCarbohydrates: 10gProtein: 13.2g