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

I have a few oven baked salmon recipes on my website, but wanted to include a recipe for garlic butter oven baked salmon in ...

This lemon herb grilled salmon is a favorite for sunny weekends or any time I crave a fresh, light meal. With a blend of ...

To make the salmon, sprinkle the semolina and paprika over a large plate and season with salt and pepper. Spread the butter on top of ... To make the sauce, place the parsley leaves in a food ...

To elevate your baked salmon, skip the usual seasonings and reach for your favorite brand of peanut butter for a unique, ...

Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining ...

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 ...

This is one of my absolutely favorite salmon recipes when I need ... a three-ingredient sauce made of honey, soy sauce and minced garlic (or garlic powder if you don’t have fresh on hand).

Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move ... the salmon turns moist and tender in the buttery sauce, and the light breading gives a satisfying texture ...

In a large skillet over medium-high heat, heat 1 tablespoon of the butter ... Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce over the ...

A generous dose of garlic butter and dusting of Parmigiano-Reggiano give this fun pull-apart bread a salty and savory finish and a delicately crisp crust that perfectly complements the rolls ...

Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.