So one of my favorite things to do is take a classic dish and give it a new twist. Today’s rendition of that is Chicken Parmesan, with a seafood vibe, classically named Salmon Parmesan. It is everything you can expect from a traditional Chicken parmesan recipe and pretty much the only difference is that breaded salmon is used instead of poultry.
More about the ingredients
As with a lot of my recipes, I aim to use the freshest, homemade and organic ingredients whenever possible. The use of fresh herbs turns the sauce in particular into something much more elevated than you would find on a grocery store shelf. I added that little tidbit only to say that fresh herbs simply can not be beaten in my eyes.
Making the sauce
Something I would love to start doing more of is making my own pasta sauces and then saving them in the freezer for use at a later date. Until then, something that I do for some meals is make a semi-homemade version. This particular sauce is made with an organic canned tomato sauce with no added seasonings to begin with but I add my own fresh herbs, minced garlic, a good quality olive oil, and other spices you can find in the recipe portion listed below.
Some notes about the fish
For this dish, I used thicker cuts of salmon filets. Using a more thin filet will significantly alter the cooking time so just keep this in mind. You can choose to leave the skin on if this is your preference but I chose to leave the skin off. Before breading, make sure the salmon is seasoned well. Use your hands to massage the seasonings into the skin, giving the spices an even coat on all sides.
The breading process
The process to get that delicate breading on the outside is a relatively simple one that I use for quite a few other dishes. The order goes exactly like this…flour, egg, then breadcrumbs. You’re welcome to use the Italian-style seasoned breadcrumbs if you wish or you can achieve the same effect by adding parsley, garlic powder, onion powder, and a few other things to regular breadcrumbs.
How to cook the salmon
This is the time to preheat your oven in preparation for the final step. When you're ready to cook the salmon, just follow these simple steps: Heat up a pan with a tablespoon of olive oil. After the pan has heated for about 1 minute, add the breaded salmon and cook for three minutes on each side. The end result should be filets that are golden brown with a slightly crispy coating.
Assembling the dish
Once all of the elements have been completed; the salmon has been cooked and the oven has preheat, sauce has been made, and pasta has been cooked-it's time for the cheese! Grate fresh parmigiano reggiano on top of the salmon and broil in the oven for 1-2 minutes or until cheese is bubbly. Afterward, you'll be ready to assemble and plate this beautiful Salmon Parmesan.
Salmon Parmesan is a flavorful rendition of Chicken Parmesan filled with spices, fresh herbs and a semi-homemade sauce.
1.14 lbs salmon (3 filets)
⅓ cup flour
⅓ cup breadcrumbs
1 teaspoon granulated garlic
1 teaspoon ground onion
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
For the tomato sauce:
One 14oz can of tomato sauce
3 garlic cloves, minced
1 small bunch thyme, leaves removed
2 sprigs oregano, leaves removed and chopped
2 tablespoons olive oil
salt and pepper to taste
- Make semi-homemade pasta sauce. Using 2 tablespoons of olive oil, cook garlic until just fragrant. Empty a can of tomato sauce into a small saucepan, add olive oil, chopped herbs. Bring to a simmer and allow to heat for 10-15 minutes. Add salt and pepper to taste. Boil pasta to al dente; drain and set aside.
- Season salmon with salt, pepper, garlic powder, and onion powder. Massage until evenly coated on All sides. Dredge salmon in flour, then egg, then breadcrumbs. Preheat the oven to broil in preparation for the final stage. Heat a saucepan with two tablespoons of olive oil. Once heated, cook salmon for three minutes on each side. Each filet should be golden brown. Grate parmesan cheese on top and broil until cheese is bubbly. Assemble dish by layering spaghetti, tomato sauce, then salmon on top. Enjoy!