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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.9
  • Total Fat: 4.7 g
  • Cholesterol: 82.5 mg
  • Sodium: 125.0 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 23.0 g

View full nutritional breakdown of Parmesan Basil Salmon calories by ingredient
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Parmesan Basil Salmon

Submitted by: TULIP2880


Number of Servings: 4

Ingredients

    2 tbsp breadcrumbs
    2 tbsp grated parmesan cheese
    1 tbsp chopped fresh basil or 1 tsp dried basil
    1/2 tsp paprika
    1 dash pepper
    1 pound of salmon
    1 tbsp of spray butter
    1 tbsp of fresh parsley or 1 tsp of parsley

Directions

Move oven rack to position slightly above middle of oven.

Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.

Mix all ingredients except fish, margarine, and parsley.

Brush one side of fish with margarine, dip into crumb mixture. ( I like to do it on both sides)

Place fish, coated sides up, in pan.

Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.

Sprinkle with Parsley!







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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is worth to be repeated. Thank you. It's just enough for the 3 of us. My hubby & daughter had a serving & a 1/2. I served it w/ mashed tatters & honey glazed carrots. Thank you. I save the rest of the dry ingredients in a sprinkle container & put in the fridge for future use. - 3/20/10

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  • This was awesome! I have always struggled with cooking salmon. I either over cook it and it is too dry. This came out perfect. Salmon came out perfect! - 12/28/12

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  • Really good!! - 10/21/12

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  • Very quick, easy & good. Used italian bread crumbs...4got to put the parsley on when I pulled them out of the oven, but very tasty and a recipe I'll make again. - 9/5/12

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  • This tastes like a restaurant meal. I used panko bread crumbs and seasoned the salmon with a touch of garlic salt before putting the crumb topping on. I just spray the salmon and sprinkle on the topping; that way I can get a nice, generous crust of crumbs on top. - 2/27/12

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  • Soooooo good! And easy! I used Panko, as well. It was what I had on hand. I see this being on the menu time and time again! - 2/5/12

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  • liked it quite a lot - 3/8/11

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  • Delicious Fast and Easy! - 3/8/11

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  • Tasty. Will do this one again. I am very new to cooking fish, but this was easy and turned out well. - 2/23/11

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  • this was a very easy ,tasty recipe... luved it - 2/2/11

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  • Good taste; fast and easy. - 1/18/11

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  • Great dish! I baked it with foil on by mistake and had to add 5 minutes to the cooking time. Will make again! - 11/20/10

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  • Incredible!
    0 of 1 people found this review helpful
    I did this on the grill on a cedar plank. Wow it was great! - 8/16/10

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  • I also used panko bread crumbs. Very good and super easy! - 6/16/10

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  • This is a really good way to do salmon. My husband isn't a real fan of parmesan but he loved it. - 5/28/10

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  • This was sooooo good! My husband said it reminded him of a meal his great-grandmother once made. I love it when good food makes my family happy!! - 4/19/10

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  • Very good! It was very easy to make, and tasted great! We used "panko" bread crumbs, so it was a nice crumbly texture with the parmesan cheese. Thanks for the recipe! - 2/4/10

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  • Very tasty. - 1/26/10

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  • Made this last night for dinner - pretty good. A nice starting off point to add whatever you like. - 1/7/09

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  • YUM! I am going to make it tonight and put it on salad. I have basil coming out my ears and too many Panko bread crumbs! - 8/14/08

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  • Very good, I'll definately make it again! - 8/10/08

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  • Wow, this was great! I halved the paprika, but next time I won't. It needed a little more kick and the paprike would have done that! - 7/29/08

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  • I loved it! I forgot I was eating salmon! I think I can safely say this was the best way I have ever had salmon. - 7/19/08

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  • This was a delicious recipe. Very fast and easy! - 7/11/08

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  • Wonderful taste! Just be certain to not overcook. slamon is so easy to over coook. - 7/1/08

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