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

These fillets are easily turned into a full meal with a little rice, cucumber, avocado, and teriyaki sauce, or steamed bok choy and basil-caper relish. Get Recipe: Crispy Pan-Seared Salmon Fillets ...

While liquid ranch is typically reserved for salads and dipping vegetables, the powdered version can produce a ...

Lemon Dill Salmon is baked in the oven for a dish that’s a total crowd-pleaser! Tender, juicy salmon soaking up zesty lemon ...

eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Keep chilled until served. Try to get salmon fillet slices that are all the ...

Place the lemon sauce in a saucepan and heat gently until just melted. Serve the salmon fillets with the samphire, sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up ...

Spoon mustard sauce evenly over salmon ... depending on thickness of fillets. Divide rice, salmon, and asparagus among 4 plates. Top evenly with feta and herbs. Serve immediately.

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 ...

The mighty air fryer only takes one or two minutes to preheat, so if you're making a quick weeknight meal for one or two, cooking salmon in the air fryer is an ace up your sleeve. Making salmon in the ...

Season a fillet of salmon and nutty bread crumbs right on your serving platter ... Serve warm or at room temperature with the sauce. The fish can be made 1 to 2 hours ahead. The sauce can be made up ...

(Both cooks) To serve, garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve. Make chicken piccata using the same method: Use two ...