Gruyere Crusted Salmon Fillets Recipes

THE BEST CRUSTED SALMON RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rinse salmon with cold water and pat dry with paper towels. Place skin side down in a baking pan greased with olive oil.
• In a small bowl combine the mayo, parmesan, Italian seasoning, cayenne pepper, old bay seasoning, lemon pepper, smoked paprika, and salt. Spread evenly over the salmon.
• Crush croutons leaving some bigger pieces for the texture. This is done easily by placing croutons in a Ziploc bag and hitting it a few times with a meat mallet or use a rolling pin. Sprinkle the croutons evenly over the mayo mixture. Dust with more smoked paprika.
• Bake for 15-20 minutes or until bread crumbs get toasty and salmon easily flakes with a fork. Garnish with parsley if desired.

CRUSTED SALMON

Steps:

• Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

GRANOLA CRUSTED SALMON

Steps:

• Heat oven to 350°F. Line cookie sheet with foil, and spray foil lightly with cooking spray.
• Coat salmon with flour; brush tops of salmon with egg, and place on cookie sheet. In food processor, place granola. Cover; process until large pieces are broken up and granola forms a coarse meal.
• In large bowl, mix granola, bread crumbs and salt. Top salmon with granola mixture, lemon peel and cheese.
• Bake 20 to 25 minutes or until fish flakes easily with fork. Sprinkle with additional salt and ground black pepper.

COMPANY-READY CRUSTED SALMON

Steps:

• Place spinach in a 13-in. x 9-in. baking dish coated with cooking spray; top with salmon. Drizzle oil over spinach., Combine honey and mustard. Remove 2 tablespoons mixture; brush over salmon. Place the cornflakes, almonds and pecans in a small food processor; cover and process until ground. Press onto salmon. Stir mayonnaise into remaining honey mixture; refrigerate until serving., Bake, uncovered, at 450° for 18-22 minutes or until fish flakes easily with a fork. Drizzle with reserved sauce. Serve with couscous if desired.

GRUYERE-CRUSTED SALMON FILLETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet lightly with cooking spray.
• Stir Gruyere, bread crumbs, melted butter, parsley, lemon zest and juice, and garlic together in a bowl.
• Place fillets on the prepared baking sheet. Divide bread crumb mixture into 4 portions and press into the top of the fillets to form a crust.
• Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes. Turn on the broiler and broil until crust is golden brown, 1 to 2 minutes.

CRISPY SALMON FILLETS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

EASY, CRISPY BRIOCHE-CRUSTED SALMON

Steps:

• Preheat the oven to 350°F with a rack in the center position.
• Season the salmon fillets with the salt and set aside.
• Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
• Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
• Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
• Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.

SUPER EASY CORN CRUSTED BAKED SALMON

Steps:

• Stir together cornmeal and seasonings in a shallow dish.
• In separate shallow dish, combine dressing and lemon juice.
• Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
• Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
• Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
• ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.

MARY CADOGAN'S SALMON WITH A CHEESY CRUNCH CRUST

Steps:

• Preheat the oven to 190C/fan 170C/gas 5. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.
• Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.
• Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.