AuthorAshleyDifficultyIntermediatePreheat your oven to 375 degrees. Also, set out a glass baking dish, where you will bake the salmon and then set out a 12" skillet.
In the skillet over medium heat (the skillet will be dry- do not add any oil yet), add in the crushed saltine crackers. Allow them to toast for 5 minutes, stir them around and allow them to toast another 5 minutes. Repeat until they are golden brown and crisp. About 15 minutes. Once they are crisp and resemble mine from the photo, place them on a separate place and allow them to cool while you prep the salmon.
With the salmon skin side down, spoon on about 2 Tbls. of the Caesar Dressing onto the the salmon until it's evenly spread over the top.
Now that the toasted saltine cracker crumbs have cooled, add in the 1/4 cup of grated parmesan cheese and season with salt to your taste. Gently stir up the crumbs and parmesan, then sprinkle all over the top of the salmon. Make sure it gets a good coating of the crumbs. Then move your salmon filet close to the skillet and stove to get ready to sear.
In the skillet over medium-high heat, add in the EVOO. Once the skillet is hot, pick up the salmon on the thickest end and GENTLY shake off excess crumbs, then lay it crumb side down into the skillet. Allow it to sear for 4-5 minutes or until the parmesan crumb coating is toasty brown. Don't let it burn! Turn down the heat a touch if needed.
Finally, once the salmon is done searing, using a spatula in one hand to guide the fish gently down into the glass baking dish, flip the salmon skin side down into the dish.
NOTE: For video reference, check out my Instagram @cookithealthy and go to the saved video highlight "Parm Salmon" to see this salmon flip in action!
Cover the baking dish with foil and bake for 25 minutes. The fish will come out flakey and super moist! Enjoy as a main course or on top of a Kale Caesar salad!!
Ingredients
Directions
Preheat your oven to 375 degrees. Also, set out a glass baking dish, where you will bake the salmon and then set out a 12" skillet.
In the skillet over medium heat (the skillet will be dry- do not add any oil yet), add in the crushed saltine crackers. Allow them to toast for 5 minutes, stir them around and allow them to toast another 5 minutes. Repeat until they are golden brown and crisp. About 15 minutes. Once they are crisp and resemble mine from the photo, place them on a separate place and allow them to cool while you prep the salmon.
With the salmon skin side down, spoon on about 2 Tbls. of the Caesar Dressing onto the the salmon until it's evenly spread over the top.
Now that the toasted saltine cracker crumbs have cooled, add in the 1/4 cup of grated parmesan cheese and season with salt to your taste. Gently stir up the crumbs and parmesan, then sprinkle all over the top of the salmon. Make sure it gets a good coating of the crumbs. Then move your salmon filet close to the skillet and stove to get ready to sear.
In the skillet over medium-high heat, add in the EVOO. Once the skillet is hot, pick up the salmon on the thickest end and GENTLY shake off excess crumbs, then lay it crumb side down into the skillet. Allow it to sear for 4-5 minutes or until the parmesan crumb coating is toasty brown. Don't let it burn! Turn down the heat a touch if needed.
Finally, once the salmon is done searing, using a spatula in one hand to guide the fish gently down into the glass baking dish, flip the salmon skin side down into the dish.
NOTE: For video reference, check out my Instagram @cookithealthy and go to the saved video highlight "Parm Salmon" to see this salmon flip in action!
Cover the baking dish with foil and bake for 25 minutes. The fish will come out flakey and super moist! Enjoy as a main course or on top of a Kale Caesar salad!!