This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Cook for 15 minutes or until the mixture is reduced to about 3 ...

Make the sauce: Soak onions ... dish and rub to coat. Lay salmon in dish skin-side down (if your salmon has skin). Drizzle on remaining oil to cover fish. Bake just until salmon goes from bright ...

Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make ... Serve warm or at room temperature with the sauce. The fish can be made ...

If you’re looking to impress with a dish that combines the best of seafood with a rich, creamy Alfredo sauce, look no fu ...

Lay the parsley stalks on the baking tray and sit the salmon fillets on top of the stalks. Bake in the oven for 15 ... To make the sauce, place the parsley leaves in a food processor.

Whether you opt for creamy or crunchy ... smothered atop a baked salmon filet sounds a bit unique, but it's a spread commonly used in many Asian cuisines to make peanut sauce.

Thanks to the delicate, fatty flavor of the salmon, this extra-creamy dip is rich and buttery but not overpoweringly fishy. Technique tip: This recipe is great for any leftover baked salmon you ...

Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make ... Serve warm or at room temperature with the sauce. The fish can be made ...