Parmesan Crusted Salmon Recipe

Parmesan Crusted Salmon w/ Blistering Tomatoes and Asparagus:


2 small filets of salmon

Roughly 20 cherry tomatoes

Olive oil

3 eggs

1/3 cup Evaporated milk


1 cup shredded parmesan cheese

3 tbsp butter

2 tbsp capers

1 Lemon

1/4 cup White wine

Chopped parsley

Salt & pepper


  1. Heat a pan to medium high heat with 1 tbsp of olive oil
  2. Add tomatoes to the pan – let tomatoes cook
  3. Whisk 3 eggs together in a bowl
  4. Add 1/3 cup of evaporated milk to bowl with eggs
  5. Add ground pepper to the egg mixture
  6. Add 1 cup of parmesan cheese to egg mixture
  7. Heat another pan to high heat and add a good amount of olive oil and 1 tbsp of butter
  8. Don’t let the butter brown
  9. While butter and oil are heating up, Place (pat dry with paper towel) salmon in flour and make sure to evenly coat and knock off all excess flour by patting salmon. Too much flour will make dish pasty.   
  10. Place flour dusted salmon in egg and parmesan mix. Make sure to grab some of excess parmesan to insure thicker egg coating on top of fillet
  11. Once the butter has stopped foaming, add salmon to the pan, skin side up
  12. Add more of the parmesan cheese from the egg mixture to the top of the filets in the pan
  13. Bring the temperature down to low medium heat
  14. Add 2 tbsp of capers to sauté in the pan with salmon
  15. Flip salmon filets
  16. Turn heat up to medium
  17. Check on tomatoes, should be brown and blistering, remove from pan but keep pan on heat
  18. Add asparagus to the tomato pan (note: when removing the asparagus ends, don’t cut them, let them snap by bending them)
  19. Blanch the asparagus in oil from tomatoes
  20. Turn salmon, add a bit more butter if pan is dry. Turn down heat and allow salmon to cook to desired finish then flip salmon onto the plate – May hold fish in warm oven on platter while finishing sauce
  21. Add tomatoes and asparagus to the plate
  22. Create a reduction sauce in the salmon pan
  23. Add wine, lemon and 1 tbsp of butter to the pan
  24. Stir the sauce and add chopped parsley to the reduction sauce
  25. Pour sauce over salmon