Parmesan Crusted Salmon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Parmesan Crusted Salmon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Parmesan Crusted Salmon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup Parmesan cheese
• 1 cup Italian seasoned bread
• crumbs
• 1 teaspoon dried tarragon
• 1 teaspoon dill weed
• 1 cup white wine
• 1/4 cup teriyaki sauce
• 1 tablespoon melted butter
• 1/4 cup chopped red onion
• 1 tablespoon minced garlic
• 2 pounds salmon steaks

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill

Step 2: Technique & Execution

In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic

Step 3: Technique & Execution

Cook and stir until onions are tender

Step 4: Technique & Execution

Press one side of each salmon steak into the Parmesan cheese mixture

Step 5: Technique & Execution

Place steaks crust side up in saucepan with white wine mixture

Step 6: Technique & Execution

Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula