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

Casseroles are the perfect dish for any occasion—simple, quick, and tasty. How about a version with tender salmon? Our salmon ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. Serve with sesame pak ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices ...

A quick and delicious way to make salmon for lunch. Place rack in upper third of oven. Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch ...

When sea salt is dissolved, add oil a little at a time. Yellow anticucho sauce: Combine all ingredients in a bowl and mix well. Salmon skewers: Thread the salmon cubes onto the skewers ...

even more irresistible than the original. With the recipe designed for two cooks, the salmon turns moist and tender in the buttery sauce, and the light breading gives a satisfying texture to each ...