How much Salmon per person?

I plan on 4 to 6 ounces of fish per person. The range depends on the quantity and richness of the side dishes, as well as the appetites of my guests. In general, men tend to eat more than women at dinner parties; younger people tend to eat more as well.

Can frozen salmon be used for this recipe?

Yes, you can use frozen salmon. Thaw overnight in the refrigerator, rinse and pat dry before proceeding.

Should salmon be baked covered or uncovered?

In this recipe the salmon should be baked uncovered. Otherwise the bread topping can become soggy and won’t brown.

How long do you bake Salmon at 350 degrees?

In general you bake fish for 8 to 10 minutes per 1-inch of thickness (measured at the thickest point) or for 10 to 12 minutes per 1-inch if it has a crust or other topping.

How to tell when Salmon is done?

The best way to determine if your fish is done is to use an instant read thermometer inserted into the middle of the thickest portion. Per USDA guidelines, the “safe” internal temperature for fish is 145 degrees. However, keep in mind fish will keep cooking after removing from the oven, so you can safely take it out at a lower temperature (135 to 140 degrees) and let it sit for at least 5 minutes before serving.

Can Breaded Salmon be made ahead?

Both the herb mayo and Parmesan-crumb mixture can be made the day before, covered and refrigerated. Bring both to room temperature before using. I don’t recommend placing the crust on the salmon until just before baking, so it doesn’t become soft or soggy.

How to store and Reheat Parmesan Crusted Salmon?

Store any leftover salmon in a sealed container in the refrigerator. Reheat in a 275 to 300 degree oven for around 15 minutes.

How long can cooked Salmon stay in the fridge?

Cooked salmon, in a well-sealed container, will last 3 to 4 days in the refrigerator. Note that the bread topping may become moist but should crisp up when reheated.

Parmesan Breaded Salmon with Herb Mayo | A Well-Seasoned Kitchen

Name: Parmesan Breaded Salmon Recipe with Herb Mayo
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Fresh
Ingredients: 1/3 cup chopped fresh Italian parsley; 1/3 cup chopped fresh cilantro; 1/4 cup chopped green onion; 2 tablespoons red wine vinegar; 1/2 teaspoon chopped garlic; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper; 1 cup mayonnaise; 1/2 cup chopped fresh Italian parsley; 1/4 cup freshly grated Parmesan cheese (or more to taste); 1/4 cup fresh thyme leaves; 2 teaspoons lemon zest; 1/2 teaspoon salt; 2 teaspoons chopped garlic; 2 to 2 1/4 cups homemade (or Panko) bread crumbs; 1/2 cup salted butter, melted; 2 1/2 pounds salmon fillet or 3 pound fillet if thick and serving 8 (in one piece)

Ingredients

Scale

Herb Mayonnaise

1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
1/4 cup chopped green onion
2 tablespoons red wine vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup mayonnaise

Crusted Baked Salmon

1/2 cup chopped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese (or more to taste)
1/4 cup fresh thyme leaves
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons chopped garlic
2 to 2 1/4 cups homemade (or Panko) bread crumbs
1/2 cup salted butter, melted
2 1/2 pounds salmon fillet or 3 pound fillet if thick and serving 8 (in one piece)

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Instructions

Herb Mayonnaise

In a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano and peppers.
Stir in mayonnaise.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Crusted Baked Salmon

Preheat oven to 350 degrees. Butter (or line with parchment paper) a shallow baking pan large enough to hold the fish.
Place the parsley, Parmesan cheese, thyme, lemon zest, salt and garlic in the bowl of a food processor and process until finely chopped and mixed together. Transfer to a medium mixing bowl and mix in breadcrumbs (we like to do this by hand). Stir in melted butter.
Place the salmon skin side down in the prepared pan. Pat the breadcrumb mixture over the top.
Bake, uncovered, 10 to 12 minutes per 1 inch of thickness (measured at thickest part) or until desired doneness. I like to cook it to around 135 to 140 degrees on an instant read thermometer.
Let cooked fish sit at room temperature for 5 to 10 minutes before serving. Cover loosely with foil to keep warm. Note that salmon will continue cooking for a few minutes after you take it out of the oven.
Serve, passing mayonnaise mixture on the side.

Notes

Make ahead: The mayonnaise and crumb mixture can be made the day before, covered separately and refrigerated. Bring both to room temperature before using.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: Main dish, Fish and Seafood, Make ahead
Method: Baking
Cuisine: Fresh