Parmesan Salmon RecipeOne of our favorite ways to prepare delicious Alaskan salmon is with Parmesan cheese. It's a very simple recipe and a perfect meal for summer grilling. Pair with roasted red potatoes or assorted grilled veggies. We know you'll love this easy and delicious parmesan salmon recipe! Half the fun of eating wild Alaskan salmon is catching the fish! Whether its by rod and reel in the river, dip-netting for sockeye, or catching silvers in the saltwater, Alaskans spend countless hours every year on the water, in the water, and beating the water for these shiny beauties that grace our tables. Parmesan salmon can be made from any species of salmon that you're wanting to eat. As always, the fresher the better, but don't be afraid to thaw a fillet from last summer for this as well. Ingredients Fresh (or thawed!) salmon fillet Olive oil Salt & pepper 2 T butter, melted 2-3 cloves minced garlic 2/3 cup Parmesan cheese (or enough to coat evenly) Directions 1. First, drizzle olive oil, salt, & pepper on the fresh (or thawed) salmon fillets. 2. In a small bowl mix together 2 Tablespoons melted butter and 2-3 cloves minced garlic. Spread the garlic butter on the salmon and top with chopped onion and grated Parmesan cheese. 3. Grill or bake in the oven until cheese is lightly browned and the fish is flaky. Be sure to experiment with grilling this on your Traeger or other wood smoker or even placing it on a soaked cedar plank if you're using a gas or charcoal grill. This recipe is very adaptable and open to tweaking a few things to make it your own. Serve this with a side of brown rice and a garden salad for an excellent meal after a long day on the river or even to warm yourself up during the cold winter months. Parmesan salmon is easy, its fast, and its sure to please!
Freshly grated or the green can Parmesan?
Marie April 17, 2021
Got that updated, Steve! :)
Kyle April 17, 2021
Ginny April 17, 2021
I don’t see Parmesan in the ingredients list??
Steve April 17, 2021
This looks SO YUMMY!!! Going to try it SOON! Thanks for the recipes!!!
Mary Gail April 17, 2021