Parmesan Crusted Salmon

Parmesan Crusted Salmon

April 22, 2025

Indulge in the delectable flavors of Parmesan Crusted Salmon, a mouthwatering dish that transforms a simple salmon filet into a gourmet delight. The creamy mayonnaise base combined with fresh lemon zest and garlic creates a rich and tangy coating, while the crispy layer of grated Parmesan adds an irresistible crunch. Grilled on cedar planks, this dish infuses a subtle smoky flavor from the wood, making it a perfect centerpiece for any meal. Simple yet impressive, this recipe is ideal for entertaining guests or enjoying a cozy family dinner.

Parmesan Crusted Salmon

Rated 5.0 stars by 1 users

Author:

Nick Parsons

This Parmesan Crusted Salmon is not only a feast for the eyes but also a delight for the palate. Serve it alongside your favorite sides for a perfectly balanced meal that will impress everyone at your table!

Cook Mode

Image of Parmesan Crusted Salmon

Ingredients

1 cup mayonnaise
1 lemon
5 garlic cloves
Fire Wrangler Cattle Call All-Purpose Seasoning (to taste)
1 large salmon filet
Cedar planks (soaked in water)
Grated Parmesan cheese (to taste)

Directions

Preparation

Prepare the Grill and Cedar Planks: Preheat your grill to 300°F (150°C) and add wood for flavor (peach wood works beautifully).
Make the Mayo Mixture: In a medium mixing bowl, combine 1 cup of mayonnaise, the zest of the whole lemon, and the juice of half the lemon. Grate 5 cloves of garlic using a microplane and add to the bowl. Stir in 1 teaspoon of Fire Wrangler Cattle Call All-Purpose Seasoning and mix well until combined.
Prepare the Salmon: Cut the large salmon filet in half so that each piece fits on a cedar plank. Dust each filet with additional Fire Wrangler seasoning to taste. Liberally coat both filets with the mayonnaise mixture, ensuring an even layer. Generously sprinkle grated Parmesan cheese on top of the coated filets.

Cooking

Place the cedar planks with the salmon filets on the grill, positioning them on the opposite side of the fire for indirect cooking.
Place the cedar planks with the salmon filets on the grill, positioning them on the opposite side of the fire for indirect cooking.
Once cooked, carefully remove the cedar planks from the grill. Slice the remaining half of the lemon and use the slices to garnish the salmon before serving.