This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Keep chilled until served. Try to get salmon fillet slices that are all the ...

Roast. Place the salmon fillets skin-side down on the hot baking sheet and place it in the oven. Lower the oven temperature ...

These fillets are easily turned into a full meal with a little rice, cucumber, avocado, and teriyaki sauce, or steamed bok choy and basil-caper ... Leeks and Yogurt-Herb Sauce Of all the fish to grill ...

Place the lemon sauce in a saucepan and heat gently until just melted. Serve the salmon fillets with the samphire, sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up ...

Lemon Dill Salmon is baked in the oven for a dish that’s a total crowd-pleaser! Tender, juicy salmon soaking up zesty lemon ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Cook until sauce reduces ... prepare salmon. Add approximately 3 inches of oil to a wide pot. (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) ...