Broiled Salmon Parmesan

Contributed By: KimInColor
I created this recipe

This is a very easy and forgiving recipe you can play around with the ingredients and change the cheese or instead of mayo use ranch or ceasar dressing etc. Experiment with differnt herbs and seasoning to find what you like best. This is what we like best. This is one of the only ways we eat salmon at our house. Makes a nice lite meal with a vegetable and/or tossed salad.

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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: Single
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Entree

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Ingredients

Fresh Salmon Filets, thawed if frozen, enough for each person eating
Mayo
1 Fresh lemon
FRESH grated/shredded parmesan cheese
Dried dill (opt)

Preparation

Bake salmon until almost done, Remove and spread with mayo, sprinkle with dill if you like dill, and top with fresh grated parmesan cheese to form a topping. Return to oven under broiler and broil until salmon is cooked thru and parmesan cheese is melted and has formed a light golden topping/crust. Remove to plates to serve and garnish salmon with fresh lemon wedges or slices.

Cook's Notes

When I've been in a hurry and had only frozen salmon I've carefully microwaved the salmon until almost done then proceed with the recipe and finish it in the oven under the broiler.

Nutrition Information

Recipe Comments

Commented by: lisakpetrolo

I looked up this nutrition information. 4 oz salmon - 5.5 g fat; 31.7g protien; 185 calories; no carbs; 83mg cholesterol; 107mg sodium (this is about 1/3 the usual salmon package at the grocery store) 1/2 c. mayo - 400 calories; 40 g. fat; (this is for the whole thing. And of course, you wouldn't eat ALL of it. Lemon - virtually nothing but vitamin C Parmesan Cheese - 1/2 cup - 228 calories; 15g fat; 21g protien; 40mg cholesterol After I cook this recipe which sounds really good, I'll edit the amounts of mayo and cheese I used for better nutrition facts for this recipe.