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Baked Deviled Salmon Fillets

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Ingredients
  Salmon fillets/Orange roughy fillets / 1/4 pounds fresh / frozen salmon, swordfish / halibut steaks, 1 inch thick 1 1⁄2 Pound (Fresh / Frozen, 3/4 Inch Thick)
For topping
  Cream cheese 4 Ounce, softened (1/2 Package)
  Mayonnaise/Salad dressing 1 Tablespoon
  Milk 1 Tablespoon
  Dry onion soup mix 1 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Dried tarragon leaves 1⁄2 Teaspoon
  Dijon style mustard 1⁄2 Teaspoon
For crumbs
  Soft whole wheat bread crumbs 3⁄4 Cup (12 tbs)
  Snipped fresh parsley 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon
Directions

Thaw fish, if frozen.
Cut fish into 6 serving-size portions.
Arrange fish in single layer in greased shallow baking pan, turning under any thin edges of fillets so fish is a uniform thickness.
For topping: In small bowl combine cream cheese, mayonnaise, milk, onion soup mix, lemon juice, dried tarragon and Dijon mustard.
(Mixture may appear slightly lumpy.) Spread topping evenly over surface of fish.
Bake in preheated 450°F convection oven on rack #2 or #3 offset for 9 to 10 minutes for fillets, 13 to 15 minutes for steaks (or bake in preheated 450CF radiant bake oven 10 to 12 minutes for fillets, 14 to 16 minutes for steaks) or until fish almost flakes with a fork Meanwhile, for crumbs: In small bowl combine bread crumbs, parsley, Parmesan cheese and paprika.
Sprinkle crumbs over fish.
Bake 2 to 3 minutes more or until crumbs are golden and fish just flakes easily with a fork.
Garnish with lemon twists and tarragon sprigs, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Deviled
Ingredient: 
Salmon

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