Parmesan Panko Crusted Salmon by @starinfinitefood

31 min

6 servings

🫒

15 ml

Olive oil

🍯

30 ml

Honey

🌶️

2.3 g

Paprika

🧄

3.1 g

Garlic powder

🧂

7.5 g + 0.25 tsp

Salt

🥖

90 g

Panko breadcrumb

🧀

75 g

Parmesan cheese

🧅

50 g

Scallions

🍋

2 g

Lemon zest

🐟

910 g

Salmon filet

🧀

250 g

Ricotta cheese

🥣

250 g

Greek yogurt

🌿

0.5 g

Dried dill

🌿

0.5 g

Dried oregano

🍋

15 ml

Lemon juice

  1. Preheat

    Preheat the oven to 375°F (190°C). Line the sheet pan with parchment paper.

  2. Chop
    • scallions
    • lemon zest

    Chop 1/2 cup scallions. Finely zest the lemon to obtain 1 teaspoon lemon zest.

  3. Combine
    • panko breadcrumbs
    • Parmesan cheese
    • scallions

    Combine panko breadcrumbs, Parmesan cheese, scallions, and lemon zest in a mixing bowl. Stir until evenly mixed.

  4. Whisk
    • olive oil
    • paprika

    Whisk olive oil, honey, paprika, garlic powder, and 1/4 teaspoon salt in a small bowl. Warm the glaze in the oven for 1 minute.

  5. Place
    • salmon fillet
    • salt

    Place the salmon fillet on the lined sheet pan. Season it with 1/2 teaspoon salt.

  6. Pour
    • salmon fillet
    • olive oil

    Pour the warm honey glaze over the salmon. Brush it evenly across the surface.

  7. Press
    • salmon fillet
    • panko breadcrumbs
    • Parmesan cheese

    Cover the glazed salmon with the panko mixture. Gently press the topping into an even thick layer.

  8. Drizzle
    • salmon fillet
    • olive oil

    Drizzle the crust with the remaining olive oil. Bake the salmon for 15 to 17 minutes.

  9. Step
    • salmon fillet

    Check the salmon after 13 minutes. Remove it when it flakes easily with a fork.

  10. Combine
    • ricotta cheese
    • plain Greek yogurt
    • salt

    Combine ricotta cheese, plain Greek yogurt, 1/4 teaspoon salt, dried dill, dried oregano, and lemon juice in a mixing bowl. Whisk until smooth and airy.

  11. Spread
    • ricotta cheese
    • plain Greek yogurt
    • salmon fillet

    Spread the whipped ricotta yogurt across serving plates. Place one portion of salmon over each plate.

  12. Garnish
    • scallions
    • salmon fillet

    Garnish each serving with extra scallions. Serve while the crust is crisp.

Parmesan Panko Crusted Salmon by @starinfinitefood

31 min

6 servings

🫒

15 ml

Olive oil

🍯

30 ml

Honey

🌶️

2.3 g

Paprika

🧄

3.1 g

Garlic powder

🧂

7.5 g + 0.25 tsp

Salt

🥖

90 g

Panko breadcrumb

🧀

75 g

Parmesan cheese

🧅

50 g

Scallions

🍋

2 g

Lemon zest

🐟

910 g

Salmon filet

🧀

250 g

Ricotta cheese

🥣

250 g

Greek yogurt

🌿

0.5 g

Dried dill

🌿

0.5 g

Dried oregano

🍋

15 ml

Lemon juice

Preparation Steps

  1. Step 1/12

    Preheat the oven to 375°F (190°C). Line the sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/12

    Chop 1/2 cup scallions. Finely zest the lemon to obtain 1 teaspoon lemon zest.

    🧅scallions
    🍋lemon zest
    🔪chef's knife
    🪵cutting board
    🧀microplane grater
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/12

    Combine panko breadcrumbs, Parmesan cheese, scallions, and lemon zest in a mixing bowl. Stir until evenly mixed.

    🥖panko breadcrumbs
    🧀Parmesan cheese
    🧅scallions
    🍋lemon zest
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/12

    Whisk olive oil, honey, paprika, garlic powder, and 1/4 teaspoon salt in a small bowl. Warm the glaze in the oven for 1 minute.

    🫒olive oil
    🍯honey
    🌶️paprika
    🧄garlic powder
    🧂salt
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/12

    Place the salmon fillet on the lined sheet pan. Season it with 1/2 teaspoon salt.

    🐟salmon fillet
    🧂salt
    🍳sheet pan
    🥄measuring spoons

  6. Step 6/12

    Pour the warm honey glaze over the salmon. Brush it evenly across the surface.

    🐟salmon fillet
    🫒olive oil
    🍯honey
    🌶️paprika
    🧄garlic powder
    🧂salt
    🥣small bowl
    🖌️pastry brush

  7. Step 7/12

    Cover the glazed salmon with the panko mixture. Gently press the topping into an even thick layer.

    🐟salmon fillet
    🥖panko breadcrumbs
    🧀Parmesan cheese
    🧅scallions
    🍋lemon zest
    🥣mixing bowl
    🍳sheet pan

  8. Step 8/12

    Drizzle the crust with the remaining olive oil. Bake the salmon for 15 to 17 minutes.

    🐟salmon fillet
    🫒olive oil
    🍳sheet pan

  9. Step 9/12

    Check the salmon after 13 minutes. Remove it when it flakes easily with a fork.

    🐟salmon fillet
    🍴fork
    🍳sheet pan

  10. Step 10/12

    Combine ricotta cheese, plain Greek yogurt, 1/4 teaspoon salt, dried dill, dried oregano, and lemon juice in a mixing bowl. Whisk until smooth and airy.

    🧀ricotta cheese
    🥣plain Greek yogurt
    🧂salt
    🌿dried dill
    🌿dried oregano
    🍋lemon juice
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  11. Step 11/12

    Spread the whipped ricotta yogurt across serving plates. Place one portion of salmon over each plate.

    🧀ricotta cheese
    🥣plain Greek yogurt
    🐟salmon fillet
    🍽️serving plate

  12. Step 12/12

    Garnish each serving with extra scallions. Serve while the crust is crisp.

    🧅scallions
    🐟salmon fillet
    🔪chef's knife
    🪵cutting board
    🍽️serving plate

Composition

Ingredients

Types

Oils and fats, Sweeteners, Spices, Seasonings, Dairy, Vegetables, Fruit, Herbs

Ingredients

Olive oil, Honey, Paprika, Garlic powder, Salt, Panko breadcrumb, Parmesan cheese, Scallions, Lemon zest, Salmon filet, Ricotta cheese, Greek yogurt, Dried dill, Dried oregano, Lemon juice

Notes

Olive oil (plus more for the topping), Salt (plus more for the salmon, for the ricotta-yogurt), Panko breadcrumb (can sub GF or pork panko), Parmesan cheese (finely shredded), Scallions (chopped, plus more for garnish), Greek yogurt (unsweetened, plain), Lemon juice (a squeeze)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, High protein, Gluten-free adaptable

Calories

568 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 31g, Fat: 29g, Fiber: 2g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 310mg, Potassium: 520mg, Sodium: 920mg, Iron: 2.1mg

Vitamins

Vitamin D: 15mcg, Vitamin B12: 4.1mcg, Vitamin C: 5mg, Vitamin A: 105mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

16 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

sheet pan, parchment paper, mixing bowl, small bowl, whisk, pastry brush, measuring cups, measuring spoons, chef's knife, cutting board, microplane grater, fork, serving plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Dinner party, Date night, Family meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Flaky, Tender

Flavors

Savory, Sweet, Salty, Tangy, Herbaceous, Citrusy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Keep salmon and ricotta yogurt base separate when possible,Reheat salmon in an oven to preserve crispness), freezer : 60 days (Freeze cooked salmon without the ricotta yogurt base,Wrap tightly to prevent freezer burn,Thaw overnight in the refrigerator)