Parmesan Encrusted Salmon

    40 min

    A delicious Parmesan and Italian seasoned breadcrumb mix is used to coat salmon steaks. They are pan-fried with white wine, teriyaki sauce, butter, garlic and red onion.

    83 people made this

    Makes: 4 

    • 50g Parmesan cheese, grated
    • 110g Italian seasoned breadcrumbs
    • 1 teaspoon dried tarragon
    • 1 teaspoon dried dill
    • 250ml white wine
    • 4 tablespoons teriyaki sauce
    • 1 tablespoon melted butter
    • 4 tablespoons chopped red onion
    • 1 tablespoon finely chopped garlic
    • 900g salmon steaks

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned breadcrumbs, tarragon and dill.
    2. In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
    3. Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

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    Reviews in English (74)


    I love the flavors of this dish! After reading the reviews of this recipe, I brainstormed a little and came up with my own method of cooking this dish. A lot of reviewers had trouble with the crumb topping not sticking. So, I dipped the salmon in a beaten egg then covered ALL sides with the crumb mixture. Half a recipe of the crumb mixture was plenty to cover 4 salmon filets. I got the sauce started simmering (didn't change a thing there). Then I heated 2 Tbsp. olive oil in a separate skillet on medium-high heat and browned the salmon, flipping so all sides were brown. Then I placed the browned salmon in the sauce to finish cooking for about 15 minutes. I served it over brown rice with a side of mixed veggies. I was questioning the use of teriyaki sauce, but I put it in and it was delicious!  -  29 Apr 2009  (Review from Allrecipes US | Canada)


    The parmesan crust was absolutely amazing! I left out the teriyaki sauce because it just didn't sound like it would complement the other ingredients. The only thing I recommend is marinating your salmon ahead of time, to give it more flavor. I suggest using a very simple marinade of white wine and minced garlic.  -  14 Feb 2005  (Review from Allrecipes US | Canada)


    This recipe was very good and easy to make. To make the parmesan side crusty I cooked it in butter in another pan instead of flipping it over to cook in the terk/wine sauce. I also saved the sauce and put on top of salmon, it was delicious! My fiance told me I had "out done myself."  -  25 Oct 2007  (Review from Allrecipes US | Canada)