This parmesan-crusted salmon recipe is a recap of Brad Siemens' video from The Painted Point. The crust is made from eggs, parmesan, and evaporated milk. You can have this double-shift recipe ready in about 20 minutes, which is great timing for a full meal.

I love salmon in just about any way you have it, and I'm also a big fan of parmesan, which I really enjoy on white fish. I am looking forward to trying this one, as I have not had a crust on salmon before, but it sounds delicious.

Keep reading to see if you can really get a restaurant-quality dish from staples in your cupboard.

Key Takeaways

Clearing Out the Pantry for Inspiration

Collecting Odds and Ends

This is one of those recipes that you can use whatever you have in your pantry to get something good on a plate. You can use up those cherry tomatoes or asparagus that are starting to wilt, and most importantly, the salmon. All you need are the basics in your cupboards, like forever eggs, evaporated milk, Parmesan cheese, and a jar of kippers.

The best part is that even if your veg has gone slightly off, it will still work. I always have tomatoes that I struggle to get through; this is a perfect way to use them up. I love this style of cooking because it makes you think a bit about what you're going to do, which, in turn, makes you a better cook.

Creating Magic from Simple Ingredients

Getting Your Salmon Ready

What Makes Salmon Perfect for This Recipe

Using salmon in this recipe makes it much easier to cook than a white fish. It's high in Omega-3, and it is quite forgiving. It doesn't dry out as easily as a white fish, and it has a nice firm texture, so it won't fall apart underneath a crust.

If you're not familiar with cooking salmon, go for smaller fillets. They are easier to manage and cook evenly.

I love salmon, but if I had to pick a favorite fish other than salmon, I would pick trout.

A great thing about salmon as well is that you can serve it as one large fillet that people can help themselves to.

Salmon is one of these fish; it's much easier to cook and forgiving, especially for the home cook, and is generally cooked with the skin on one side, which helps protect it. You don't get that with chicken breast, and there's nothing worse than an overcooked chicken breast.

Getting Your Fish Kitchen-Ready

Making the Golden Parmesan Coating

To make the parmesan coating, start with an egg wash using three eggs and a splash of evaporated milk. If you don't have evaporated milk, you can quite easily use standard dairy milk. Evaporated milk is just a little bit richer and gives them a silkier texture. I like the idea of evaporated milk. Some people might be tempted to use cream, which may be a little too heavy as the fish is quite rich.

I do enjoy a step-by-step breakdown of recipes, but I also like to try and challenge myself, and I always tend to deviate slightly to make it a bit more my own and improve my skills in the kitchen. This one also teaches you how to egg wash and bread properly, so once you have done this, you can apply it to other proteins as well. It's definitely a must-have skill for home cooks.

Beating the Egg Base

Adding That Cheesy Goodness

Dusting and Dipping the Salmon

Cooking Like a Master Chef (With Heart and Butter!)

Getting Your Pan and Oil Ready

To cook like a great chef, the key is how you manage heat. Using half oil and half butter, wet the butter foam, and once it begins to subside, it's ready. Don't forget the temperature of the pan will drop when you add the fish. If you don't keep an eye on your butter, it can burn and ruin the dish. This may be a little daunting if you haven't done it before, but the more you do it, you won't need to use anything like a thermometer, just your eyes.

I like to use oil and butter together to try minimize burning of the butter, and then if I want a fresh butter flavor towards the end, I will add more butter and paste the fish. Temperature is also key, and especially when using butter, you will learn quickly how easily you can burn it."

Creating That Golden, Crispy Coating

Getting Your Salmon Just Right

Perfectly Blistered Vegetables That Make Every Dish Shine

Creating Sweet Blistered Tomatoes

This recipe also uses blistered vegetables, which is a great way to cook vegetables that are starting to turn. You just roll them around the hot pan until the skin starts to blister and you get some caramelization, which helps with color and flavor and concentrates the sugar in the individual tomatoes.

It's quite common to get tomatoes from your grocery store that have zero flavor and just taste like water. This technique is perfect for turning them into something flavorful. A good sear, blister, and char really bring out the flavor in any grocery-store tomato.

I don't really follow the seasons for vegetables much, but I always use this method to cook them. A good sear and finished off with garlic and butter basting.

Quick Blanching for Fresh Asparagus

Flavorful Finishing Elements

Zesty Capers and Fresh Citrus

Definition of this dish: capers are fried right in with the oil. This helps give a nice, salty, and crispy kick. A little bit of fresh lemon added at the end also helps to cut the richness and give balance.

I use capers all the time. It's amazing how much flavor they can give to a dish. Buy a jar of them, and once they're opened, keep them in the fridge; they'll last a long time.

I also try not to skip the lemon; a little bit of acid really does improve a dish's flavor. If you don't have a lemon, you can try different types of vinegar; you just need that acidic hit.

The first time I tried capers I was amazed how much flavor they packed. They're really tasty, especially when fried.

Fresh Herb Final Touch

Making Your Plate Picture-Perfect

Arranging Your Dish Like a Chef (Even When It’s Just Tuesday Night)

Try putting the tomatoes down first, then the asparagus around, and the salmon in the center. Once you have that in the pan, sauce can go over everything.

A good tip is to cook the asparagus in the same pan as the tomatoes; it's not always as good for cleaning up, but it maximizes flavor.

If I'm making food during the week, I always serve it in bowls. Yes, bowls, as I find them easier for plating food and making it look good. And if you have a good portion of things, they start going around awkwardly on a flat plate.

I do this all the time with pasta that I cook; I want to make it look good before I eat it. It's amazing how much of a difference it makes, psychologically.

Easy Finishing Touches That Make Mom Proud

Making Tomorrow’s Meal and Smart Kitchen Swaps

Making This Dish Go Further

You can stretch this meal out by buying more salmon or a larger piece than you actually need. You can also see some western tomatoes to use later on and cool down and keep anywhere over pan sauce. The tomatoes are great for pasta and salads, and the pencils just need a quick reheat.

This is a great skill to develop, as most people who are somewhat skilled at cooking hate waste. I always try to make sure I save any leftovers; there are so many ways you can incorporate them into other meals. Something I do by accident when I make too much, but most of the time it's because I prep ahead, since cooking at the end of a busy day can be a bit of a headache.

Kitchen Wisdom for Smart Substitutions

Missing This	Try This Instead
Capers	Chopped pickles or olives
White wine	Chicken broth with lemon juice
Fresh parsley	Dried herbs or green onion tops

Keep reading

• The Ultimate Baked Salmon Recipe – Over 1000 5-Star Reviews!
• How to Make Longhorn Steakhouse’s | Parmesan Crusted Chicken
• Shelter-in-Place Salmon Loaf – Food Wishes