Reviewed: Jan. 6, 2010

This is a great recipe! I doubled the white wine (using Riesling) and used panko crumbs with fresh basil and parmesan on top. Also, I broiled the salmon like a previous reviewer instead of flipping and the crust was extremely toasty. A very nice contrasting texture to the tender salmon. Pairing this dish with whole wheat pasta and an arugula pesto made for a perfect meal.

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Kondiment King

Cooking Level: Intermediate

Home Town: Danville, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 12, 2009

After catching the salmon, our daughter in-law fixed it using this recipe. We've had salmon made different ways, but this is definately the best!

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Patricia Boatman

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Reviewed: Aug. 13, 2009

Definitely our favorite salmon recipe. We used soy instead of teriyaki, but it still turned out great.

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SNYD1437

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jul. 26, 2009

I like this recipe b/c I was able to mess with it a bit. My husband can't have soy so I turned this into an Italian style dish. I sub. balsamic vinegar for the t. sauce and then I added some lemon zest to the bread crumbs. We topped it with a fresh tomato, basil and bread crumb salad.

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LuLuinthekitchen

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: La Plata, Maryland, USA

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Reviewed: Apr. 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!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 15, 2009

Excellent. A very good recipe. I did use a second skillett with butter when I flipped them. Consider using Pam and broiling instead of flipping.

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Don

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Reviewed: Mar. 5, 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.

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Dregun

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Reviewed: Sep. 11, 2008

Taking the advice of other reviewers, I browned the crusted side in a separate pan and it was amazing. Hubby actually asked if I'd put it on the weekly menu--and he doesn't care for fish. (not unless it's the bland, fried stuff available at certain fast-serve seafood joints, lol)

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GKat

Cooking Level: Expert

Living In: Collinsville, Illinois, USA

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Reviewed: Aug. 7, 2008

I thought this dish was absolutely delicious! I used a Teriyaki with Wasabi to give it an extra tang. I also used previous reviewer’s advice by using a separate pan with butter when I flipped the patties on the cheese/bread crumb side. I also sprayed the cheese/bread topping with Pam before flipping. Absolutely wonderful! Thanks!

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TaraLove

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Reviewed: Mar. 5, 2008

It was good although I expected a little more flavor.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 4, 2008

Based on other reviews I pan-fried the crust side in a seperate pan with melted butter so it wouldn't stick. I thought this worked well and the salmon looked great!

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Kathleen1980

Cooking Level: Beginning

Home Town: Medford, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Jan. 15, 2008

Yup, should have read the reviews before making this. Like many others have noted, the cheesy crust stuck to the pan, and for that I'm going to have to ding it one star. That was really disappointing. The wine/teriyaki reduction was really delicious though - not terribly pretty to look at it, but the flavor was amazing. It would pair well with chicken, I think. Nice recipe. Thanks, Chef Dave!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 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."

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Samantha

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Reviewed: Jul. 23, 2007

I like other reviewers had trouble keeping the "Parm crust" on the fish. Other than that...the taste was amazing. I liked it and hubby said it was excellent. The only complaint was the presentation, it did look a little messed up with part of the crust on the fish and the rest of it stuck to the pan and the spatula. Thanks for the post...might try baking next time (and broiling at the end).

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 28, 2007

Very tasty! I loved this. However next time I would marinade the salmon in the wet ingredients ahead of time, and then roll in the dry ingredients, wrap in foil and bake. The pan frying was messy and like others said, you lose the parmesan breading. With a few tweaks, this one's a keeper!

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CookieDough

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Reviewed: Jan. 30, 2007

This has GOT to be one of the best Salmon recipes around! I've tried so many, but this by far is great! Very flavorful!

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Jillifer

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Reviewed: Jan. 24, 2007

Okay well this recipie does not work for me at all! This was the third time doing it and my boyfriend and I CANNOT get the parmesean to stick. Once we flip the salmon, the crust either (A) sticks to our spatula; (B) comes off or (C) just does not stay crusty....besides the Parmesean crusted part of the recipie, the salmon tastes very good! I follow the recipie and just cannot get the parmesean crust part of the recipie- after three times I'm done trying unelss anyone can point me in a better direction

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ANNIE069

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Reviewed: Jan. 10, 2007

My family and I loved this Salmon. It is hard sometimes for ust to get Salmon around here(all we had for years was canned), but whenever I can get it I will be using this recipe. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jan. 5, 2007

This was tasty but dry. I took half of the salmon out of the pan at 10 min and broiled it for 5 min. It came out a brown, but dry crust. The other half I left in the pan and flipped over. There wasn't any sauce left in the pan, so I had to add some olive oil for moisture. This one came out much better. If I make this dish again I will add an egg to the bread crumbs, or possibly some oil. I would also make more of the sauce. My guy liked it more than I did.

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lisanjeff

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Long Grove, Illinois, USA

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Reviewed: Dec. 1, 2006

Loved it! Made it without teriyaki sauce because I didn't have any & it was still delicious. I also marinated the salmon for a few hours before I cooked it. I received many compliments from my guests!!

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Dez

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Parmesan Crusted Salmon

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