Baked Salmon With Parmesan Crusted Garlic Basil Dill Aioli

I’ve never made my own aioli before – but with my food processor, it was super easy! To make this dish Paleo, don’t sprinkle any Parmesan on it before baking. This dish was so good I’d make it for guests.

I’m from Alaska so I can be picky about my salmon. I’m telling you, this was up there! I served it with green beans and ended up using the left over aioli as a dipping sauce for them.

4 Salmon Fillets
2 Egg Yolks at Room Temp
1 Bunch Basil
1 Bunch Dill
2-4 Cloves of Garlic
Salt to Taste
Pepper to Taste
2 TB Fresh Squeezed Lemon Juice
Fresh Grated Parmesan Cheese

Serves: 4
Prep Time: 1 Hour

Directions for the Aioli (which can be made up to a day in advance):

  1. Combine the egg yolks, basil, dill, garlic and lemon juice in a food processor. Add a small dash of salt and pepper.
  2. Turn the food processor on and SLOWLY add a few drops of EVOO to mix. Continue adding EVOO drop by drop until it begins to get thicker. Once the aioli has begun to thicken you can begin drizzling the EVOO instead of adding it drop by drop. Make sure you drizzle it slowly, so the aioli is properly emulsified.
  3. Chill until needed.

Directions for the Salmon:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with tin foil and place the salmon fillets on them skin side down.
  3. Spoon the aioli over the salmon fillets, spreading it evenly.
  4. Sprinkle some grated Parmesan cheese over the aioli, patting it gently so it sticks.
  5. Bake for twenty minutes, or until the salmon flakes easily with a fork. Serve!

Categories: Recipes

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8 replies

  1. Always looking for good Salmon recipes. Looks tasty.

  2. It was very good! I can’t wait to make it again.

  3. Oh…I so need to make this. My daughter and I have been failing badly at Salmon, LOL. This will be our next recipe. She is a swimmer as well..a sophomore this year and this will be her second year on swim team…so I will see if I can’t get her over here to check our your blog!

    • Let me know how it turns out for you! Also let me know if you alter it and think it turned out better. I always want to improve my recipes. In my opinion, the Parmesan crust really made it.

      Very cool that your daughter swims – what’s her best event? Does she swim year round or does she only do high school season? We’d love to answer any swim questions she might have,even if even if it is totally different than what we focus on in this blog. Whether it be about swimming in college, the recruiting process, starts/turns, whatever. We’re a good resource~

  4. 3 years later… It was great! I replaced the EVOO with avocado oil because that was all I had. I also do not have a food processor, so I mixed it all by hand. I read on another recipe to whisk the egg and half of the oil first then add the juice and the rest of the oil. It seemed to work, but I think it was a bit thin. I just had to spoon some of the sauce back onto the fish after it came out of the oven.

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