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Recipes Nugget Markets Signature Recipes

Parmesan-Crusted Salmon with Garlic Parmesan Compound Butter

Prep time
5 minutes PT5M
Cook time
10-15 minutes PT15M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

This delicious take on salmon adds great texture and flavor, and any extra Garlic Parmesan Compound Butter can be used in a variety of other applications! 

Ingredients

Garlic Parmesan Compound Butter

  • 1 pound salted butter
  • ½ cup grated parmesan
  • 2 tablespoons roasted garlic, pureed

Parmesan Crusted Salmon Fillets

  • ¼ cup shredded parmesan
  • ¼ cup panko breadcrumbs
  • 1 lemon, zested and juiced
  • 4 salmon fillets, 6 ounces each
  • Salt and pepper
  • 2 ounces Garlic Parmesan Compound Butter

Preparation

To make the Garlic Parmesan Compound Butter, place butter in a stand mixer with paddle attachment and mix on high speed until light and fluffy, about 1 minute. Stop mixer, add parmesan and roasted garlic and paddle on medium-high speed until well incorporated.

Fold out compound butter onto parchment or wax paper and form into log. Freeze log and use in 1 or 2-ounce increments. 

To make the Parmesan Crusted Salmon Fillets, preheat oven to 350°F.

In a food processor pulse the parmesan and breadcrumbs until they become the consistency of sand, then add lemon zest.

Season both sides of the fish with salt and pepper. Squeeze lemon juice onto the side away from the skin, then dip in the parmesan mixture.

Preheat an oven-proof non-stick skillet on medium-low heat. Coat the bottom of the pan with oil and place the fillets crust side down. Brown for 3-5 minutes, or until golden brown, then flip fillets and place the whole skillet in the oven for 6-8 minutes.

When fish is cooked, serve with a large pat of Garlic Parmesan Compound Butter. 

Extra butter can be kept in a rolled log wrapped tightly in parchment paper and plastic wrap in the refrigerator for up to a month or in the freezer for up to 6 months.

Techniques used in this recipe:

coat
coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.

Glossary:

zest

Colored part of the peel of citrus fruit which contains flavorful oils.

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.