Copper River Sockeye Salmon with Spinach & Parmesan Crust

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Copper River Sockeye Salmon with Spinach & Parmesan Crust
Serves 2
This recipe has become a very popular addition to our Gourmet to Go case at Nino's. It came about as a result of an opportunity I had to work as a Guest Chef on a cruise line. The guys in the kitchen taught me this one. It's way simple.
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  1. 2 Copper River Salmon Fillets (8 oz.), skinless
  2. ½ Cup Nino's Spinach Dip
  3. 2 tsp Fresh Dill, Chopped
  4. ½ Cup Salvaggio's Italian Bread Crumbs
  5. ¼ Cup Parmesan Cheese, grated or shredded
  1. Season salmon fillets with salt & pepper and place (former) skin side down on a non-stick baking pan.
  2. Mix together the spinach dip, chopped dill and Italian bread crumbs.
  3. Spread a 1/2" thick layer of the spinach dip mixture on top of each salmon fillet, edge to edge.
  4. Sprinkle tops of each mixture with the Parmesan cheese.
  5. Bake at 375F approximately 20 minutes or until the salmon is firm, opaque and cooked through.
Nino Salvaggio