Intro to Cooking: Lemon and Parmesan Salmon
Salmon. Cooking this delicious fish is a little bit terrifying at first. What do you do with it? How do you know when it’s done? Do I need a non stick pan?
I will admit: it took me a long time to conquer my fear of cooking salmon. But once I did, I realized it is basically the easiest, quickest way to a healthy, tasty dinner. This recipe is one of my absolute favorites. I use frozen salmon fillets — available at most bulk stores — in very good brands, which are easy to defrost in about 15-20 minutes when held under warm, running water.
Salmon is packed with nutrients, especially omega 3s, which are a necessary fat that the human body doesn’t produce on its own. Omega 3s reduce inflammation and help to reduce the risk for chronic diseases, like heart disease.
Salmon is good with pretty much anything, but I love to serve this recipe with brown rice.
Lemon and Parmesan Salmon
- 1-2 salmon fillets (2 salmon fillets serves about 2-3 people)
- 1 tablespoons of Italian seasoned breadcrumbs
- 3 tablespoons of Parmesan cheese
- 3-4 tablespoons of lemon juice (about the juice of one lemon)
- 1 teaspoon of garlic salt
How to make it…
Prepare salmon fillets by drying them slightly on a paper towel (excess moisture in the pan isn’t good!) Begin heating a frying pan or skillet on low to medium heat; add a little bit of non-stick cooking spray just in case.
In a small bowl, combine breadcrumbs, cheese and garlic salt. Add the lemon juice and stir to create a crust. You should be able to form it and pack it pretty easily. Feel free to add a little bit of olive oil if it is too loose. When it’s to the right consistency, pack it onto the salmon fillets to create a thin crust.
Place the fillets in the skillet crust side down. Each salmon fillet will cook for about 4-5 minutes on each side. I usually determine whether they are done by cutting one in half in the pan. The inside should be pale pink and flake easily; if the inside looks dark pink and sort of wet, it needs to cook a little longer. If your fillets are having trouble getting done in the middle, put a lid on the pan, which will help steam the fish a little bit.
Note: Cooked salmon stays fresh for about 1-2 days if left to cool and wrapped tightly in aluminum foil.