Grilled Salmon

Herb Salmon Recipe
No Swimming Up Stream
With This Salmon Recipe

I recommend using wild salmon for this restaurant recipe for Herb Grilled Salmon. In fact, that is what I recommend for all the restaurant salmon recipes.

More specifically I recommend King or Sockeye salmon for most restaurant recipes. That is what is served to the restaurant guests and that is one reason the restaurant sells a great deal of it.

Fresh, if it is really fresh, is best. But �fresh frozen� is a very close �second.� Fresh frozen simply means the salmon was processed and frozen quickly within an hour or two of being harvested. This process allows us to have quality natural or wild salmon year around.

This restaurant recipe is versatile. You can use salmon as called for or substitute halibut or cod. The recipe is quick and easy - but ...oh so good!

Herb Salmon Recipe
Favorite Restaurant Seafood Recipe
Preparation time: 15 minutes. Serves 4.

Cooking Conversion Table

Ingredients:

Four 4-6 ounce salmon fillets

1/2 cup Japanese bread crumbs available in stores as "Panko"
(I recommend you keep some Panko in your pantry. It is useful for many great seafood and chicken recipes.)

1/4 cup Parmesan cheese, finely grated

3/4 teaspoon dried dill weed

1/4 teaspoon seasoning salt

1 teaspoon dried parsley

1/2 cup mayonnaise

1 tablespoon lemon juice

Instructions:

Combine Panko, Parmesan cheese, dill weed, seasoning salt and dried parsley

Coat fish fillets with mayonnaise mixed with lemon juice

Coat fish with the herb breading on both sides

Fry in a large skillet over medium heat to a golden brown on both sides

Finish in oven if needed at 350 degrees F until fish just starts to flake (4-5 minutes)