Parmesan Baked Salmon


4.5 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.6
  • Total Fat: 18.3 g
  • Cholesterol: 116.6 mg
  • Sodium: 252.4 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 40.4 g

View full nutritional breakdown of Parmesan Baked Salmon calories by ingredient
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Number of Servings: 4

Ingredients

    1/4 cup KRAFT Mayo Real Mayonnaise
    2 Tbsp. KRAFT 100% Grated Parmesan Cheese
    1/8 tsp. ground red pepper (cayenne)
    4 salmon fillet (1 lb.), skin removed
    2 tsp. lemon juice
    10 RITZ Crackers, crushed (about 1/2 cup crumbs)

Directions

Preheat oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside. Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs. Bake for 12 to 15 min. or until salmon flakes easily with fork. Makes about 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user AAMOSLEY1.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Really enjoyed it! Will be making again! - 4/17/12

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  • My Husband and I made this for dinner with the bread crumbs instead of ritz crackers and it was still amazing!! We loved it. Printed it and now it is saved in our recipe book. Thanks for sharing! - 3/5/12

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  • Wow! I mixed the lemon juice into cheese mixture and added 1/4 t dill weed and 1/4 t basil before spreading on salmon. Used 2 T Panko crumbs instead of crackers. What an elegant way to cook salmon! Definitely will use this one again! - 1/23/12

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  • This dish was a great idea. We substituted ritz crumbs for Progresso Italian Style Bread Crumbs and made the dish over long grain white rice with the side as red potatoes and portobello mushrooms. Absolutely amazing with this combination, and pretty healthy. - 2/27/11

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  • I made this the other night, and we found it to be very bland, I even added salt and pepper but it really didnt have much taste. - 10/27/10

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