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Parmesan Salmon Fillets

 Parmesan Salmon Fillets
Our home economists top pan-fried salmon with a salsa-like compote for a colorful summer entree. If you can't find lovage leaves, use celery leaves instead.
4 ServingsPrep: 15 min. + standing Cook: 20 min.


  • 2 large tomatoes, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced lovage or celery leaves
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 egg
  • 2 tablespoons milk
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons vegetable oil


  • In a large bowl, gently toss the compote ingredients. Cover and let
  • stand at room temperature for 1 hour.
  • In a shallow bowl, whisk the egg and milk. In another shallow bowl,
  • combine bread crumbs and Parmesan cheese. Pat salmon dry with paper
  • towels. Dip in milk mixture, then coat with crumb mixture. In a
  • large nonstick skillet, cook the salmon in oil over medium-high heat
  • until fish flakes easily with a fork, turning once. Serve with

2 of 2

Parmesan Salmon Fillets (continued)

Directions (continued)

  • compote. Yield: 4 servings.
Nutritional Facts: 1 serving (6 ounces) equals 496 calories, 35 g fat (7 g saturated fat), 87 mg cholesterol, 780 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.