A robust crust brings an awesome flavor to this dish!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.

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  • In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

676.9 calories; 60 g protein; 26.8 g carbohydrates; 164.1 mg cholesterol; 1414 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2009
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! Read More
(49)

Most helpful critical review

Rating: 2 stars
01/23/2005
too much work for a mediocre flavor Read More
(4)
88 Ratings
  • 5 star values: 53
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
04/29/2009
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! Read More
(49)
Rating: 5 stars
02/14/2005
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. Read More
(34)
Rating: 5 stars
10/25/2007
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." Read More
(19)
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Rating: 5 stars
09/08/2003
This was a terrific salmon recipe! The sauce had great flavor but wasn't too overwhelming. The parmesan crust didn't get crusty though. I also marinated the salmon in teriyaki sauce for an hour before cooking. i will use it again. Read More
(11)
Rating: 5 stars
09/13/2003
WOW!!! What an easy delicious recipe. Better than any restaurant salmon. My kids raved about it. My son who loves Salmon said it was the best he ever had. Definitely a keeper in my recipe box!!! And real easy to make. I wouldn't change a thing. Thanks!!! Read More
(10)
Rating: 5 stars
09/13/2003
I prepared this for my wife's birthday on New Year's Eve. My wife and our guests raved that it was the best salmon recipe that they had ever tasted. We added fettucine with a garlic butter suace and fresh sugar snap peas to complete the meal. Save this recipe after you try it! Read More
(10)
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Rating: 5 stars
03/05/2009
I switched up the recipe by marinating the salmon in the wine and garlic mixture for 2 hours first. Then dregged the salmon through an egg wash and then proceded to coat it with the parmesean crust. This allowed the crust to stay "affixed" to the salmon as well as still providing the flavor of the white wine to permeate through. Read More
(8)
Rating: 5 stars
09/13/2003
YUMMY!!! Whipped this up for me and my husband and we both LOVED IT!! Would definitly make it again. It was very simple to make and had TONS of flavor. Read More
(7)
Rating: 5 stars
09/13/2003
This is soooo yummy!!! We just love this dish!!! I look forward to going to the grocery store just to get the fresh salmon for dinner! Thank you for giving me a great way to get fish in to my family's diet. We eat fish every week now! Read More
(7)
Rating: 2 stars
01/23/2005
too much work for a mediocre flavor Read More
(4)