The fresh seafood department at the grocery store has always kinda freaked me out. I know that may be weird. But it does. I had never made a meal using fresh fish before this year because of this. I don’t know what it is. I don’t like the little crawfish things and I definitely don’t like the tilapia that still has the eyeballs. I’m not saying these things don’t taste good. Crawfish boils are some of my favorite events. I’m just saying that, before, I had no idea how to cook something like that.
Do I leave the eyeballs on there? Do I chop it’s head off? What about the bones? These are just a few of the things that would run through my head when I would look through the glass, trying to ignore the ones that would look back. It was always just easier to stick with the individually wrapped, frozen fish. My cooking felt safe there.
But here’s the thing…
Fish is one of the healthiest things to eat. And I’m learning more and more about how it’s better to buy fresh. I found an awesome meat market in the town we are currently living in and I can tell a huge difference in the chicken and beef that I had been buying, compared to the chicken and beef that I get at the meat market. Huge. Difference. In size. In smell. In the way it cooks. In the way it tastes. Everything.
Scott, my husband, had mentioned one day that he loves salmon and hinted around that he would like for me to make some one night. Since I had been having such good luck with the other fresh meats I was buying, I figured fish had to be the same way…right? Fresh was better. So off to the meat market I went. Luckily for me, the seafood section didn’t have any salmon that still had eyes. I ended up coming home with a big salmon filet, fresh off the truck.
And I had no idea how to cook it. Do I cut off it’s skin? (You can. You don’t have to. And I’ve found it’s easier just to leave it on.) What do I cut it with? (A really sharp knife.) Do I cook it in the skillet or the oven? (You can do either.) What do I season it with? (Well…let’s find out.)
I’ve ended up cooking salmon so many different ways this year and, through trial and error, I have developed some recipes that have now become a staple in our home. A parmesan crust is my go-to for salmon when I’m in a hurry. The crust is easy to make and doesn’t take many ingredients. It’s also husband and toddler approved. #momwin #wifewin
Pair this with some brown rice, wild rice, or whole grain pasta and some steamed veggies for a healthy dinner and family favorite. If you are looking for a way to make this recipe even healthier, you can substitute the butter for olive oil. Just be sure to use half a tablespoon less oil than butter.
Another option for this recipe is to add alfredo sauce. Just cover the salmon with a light coat of alfredo sauce (using a spoon) before covering it with the breadcrumb mixture. That’s probably my favorite way to make it. My husband likes it better without the alfredo sauce. Either way, I hope this recipe finds it’s way on to your kitchen table and I hope your family loves it as much as mine does.
2 LBS. FRESH SALMON
3 GARLIC CLOVES, MINCED
3 TBSP BUTTER (OR 2 1/2 TBSP OLIVE OIL)
3-4 TBSP ALFREDO SAUCE (OPTIONAL)
1/2 CUP ITALIAN SEASONED BREADCRUMBS
1/4 CUP GRATED PARMESAN CHEESE
1 TSP ONION POWDER
1/2 TSP SALT
1/4 TSP BLACK PEPPER
- Preheat oven to 400 degrees. Line baking sheet with enough aluminum foil to cover entire piece of salmon. Lay salmon on foil covered baking sheet, skin side down.
- In a medium mixing bowl, combine breadcrumbs, parmesan cheese, onion powder salt, and pepper.
- In a small saucepan, melt butter over low heat. When butter is melted, stir in minced garlic. Cook 2-3 more minutes.
- Slowly pour melted garlic butter into breadcrumb mixture. Using a spoon, stir until mixture has the consistency of wet sand.
- If you are using alfredo sauce, spread it over salmon now, then cover it with breadcrumb mixture, packing it loosely all over.
- If you are not using alfredo sauce, just cover salmon with breadcrumb mixture, making sure to pack it loosely all over.
- Wrap foil around salmon, making sure not to press too hard on top of the salmon.
- Bake at 400 degrees for 20-25 minutes. If you want your crust to be more browned, uncover and broil for 2-3 minutes.
- Remove from oven carefully, cut into filets, and enjoy! Serve with brown rice, wild rice, or whole grain pasta and steamed vegetables.
If you loved (or hated) this recipe, I would love to hear your feedback. Please leave me a comment below.
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