You can cook with confidence and style
Herb Grilled Salmon Recipe (also for cod or halibut)
I recommend using wild salmon for this restaurant recipe for Herb Grilled Salmon. In fact, that is
what I recommend for all my restaurant salmon recipes. And more specifically I recommend
King or Sockeye salmon for most recipes. That is what I serve my restaurant guests and I believe
that is one reason I sell a great deal of it.
Fresh, if it is really fresh, is best. But “fresh frozen” (flash frozen)
is a very close second. Fresh frozen simply means the salmon was
processed within an hour or two of being harvested. This process
allows us to have quality natural or wild salmon year around.
This restaurant recipe is versatile. You can use salmon as called for
or substitute halibut or cod. The recipe is quick and easy but ...oh so
good!
Herb Grilled Salmon Recipe:
Another Favorite Restaurant Recipe
Preparation time: 15 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
Four 4-6 ounce salmon fillets (or cod or halibut)
1/2 cup Japanese bread crumbs available in stores as "Panko" (Panko: If unavailable at your
grocery store, click on "panko."I recommend you keep some in your pantry. It is useful for many
great seafood and chicken recipes.)
1/4 cup Parmesan cheese, finely grated
3/4 teaspoon dried dill weed
1/4 teaspoon seasoning salt
1 teaspoon dried parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
Instructions:
Combine Panko, Parmesan cheese, dill weed, seasoning salt and dried parsley
Coat fish fillets with mayonnaise mixed with lemon juice
Coat fish with the herb breading on both sides
Fry in a large skillet over medium heat to a golden brown on both sides
Finish in oven if needed at 350 degrees F until fish just starts to flake (4-5 minutes)
YUMMY!
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