How to Make Parmesan Crusted Salmon with Yogurt Mayo Dip
International dishesGrilled DishesEurope and North America15 to 20 minutes in a 230 degree C oven
Baked salmon in a Parmesan crust comes out golden and crisp outside while the flesh inside stays moist. The coating mixes Parmesan with panko, so it is savory and lightly salty, and the cool, tangy dip suits it well.
The hard part is keeping the crust attached, since a damp fillet sheds it in the oven. The fish is patted completely dry with paper before it goes into the flour. Flour first, excess tapped off, then egg white, and the coating holds evenly.
This batch weighs about 1kg, at roughly 220 calories per 100g.
Method
Heat the oven to 230 degrees C.
Rinse 510g salmon, remove the skin, cut it into thick pieces and pat them dry with paper.
Combine 64g all purpose flour with salt and black pepper in a bowl. In a second bowl, beat 3 egg whites for about 30 seconds until foamy. In a third bowl, mix 88g parmesan cheese with 120g panko breadcrumbs.
Roll each piece of salmon in the flour and tap off the excess, dip it in the egg white, then press it into the parmesan and panko mixture so the coating grips.
Set the fish on an oiled tray, drizzle a little olive oil over the top and bake for 15 to 20 minutes, until golden.
Make the dip: mix 75g Lean Mayo, 90g unsweetened low fat yogurt, a little mustard and some cilantro in a small bowl.
Arrange the salmon on a plate and serve it hot with the dip.
Tips
A block of parmesan grated at home smells far better than the pre grated jars, and the larger supermarkets stock it.
The fish has to be patted completely dry before it meets the flour, or the crust lifts off in the oven.
Lean Mayo is lighter, so the dip is a little loose, and 15 minutes in the fridge brings it to dipping thickness.
For anyone who does not care for a mayo dip, tomato sauce, pesto or vinaigrette all suit it.
The pieces go on the tray with space between them, since crowding traps steam and softens the crust.
The middle rack and no turning keep the coating in place, as repeated turning knocks it off.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.