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Homemade Garlic Parmesan Salmon photo

Garlic Parmesan Salmon

This Garlic Parmesan Salmon is a quick, healthy delight! Packed with flavor and ready in under 30 minutes, it's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil Adds healthy fats and enhances flavor.
  • 2 tablespoons fresh parsley finely chopped
  • 1/4 cup grated Parmesan cheese Provides a savory, umami kick.
  • 2 cloves garlic minced
  • 1 dash salt Enhances all the flavors.
  • 1/4 teaspoon ground black pepper Adds a subtle heat.
  • 8 ounces salmon fillets The star of the show, rich in omega-3 fatty acids.
  • 1 lemon sliced

Equipment

  • Large skillet
  • Spatula
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

  1. Start by finely chopping the fresh parsley and mincing the garlic. Set these aside.
  2. In a large skillet, heat the olive oil over medium heat. Allow it to warm up for a minute or so until it shimmers.
  3. While the skillet is heating, season the salmon fillets with salt and black pepper, ensuring they are evenly coated.
  4. Carefully place the salmon fillets in the hot skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden.
  5. Flip the salmon fillets over gently. Sprinkle the minced garlic and grated Parmesan cheese over each fillet. Cook for an additional 3-4 minutes, allowing the cheese to melt and form a golden crust.
  6. Just before serving, sprinkle the chopped parsley over the salmon and add the lemon slices to the skillet. Allow the lemon to warm through, releasing its juice.
  7. Transfer the salmon to plates, garnish with additional parsley if desired, and serve with the warm lemon slices. Enjoy your Garlic Parmesan Salmon with your favorite sides!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in the microwave or on the stovetop to avoid drying out the salmon.
  • For longer storage, consider freezing the cooked salmon. Wrap it tightly in plastic wrap and foil.