Salmon is an excellent source of protein and rich in omega 3-fatty acids. I usually buy individually wrapped frozen wild Alaskan salmon. This way I can just take out just the number of pieces I want for a particular meal. I also prefer skin on opposed to skinless. I have several recipes that I use regularly. I found this one at Public's - you know the little recipe cards that you find near the meat counters - and have used it for quite some time.
Parmesan Crusted Salmon (recipe obtained from Public's)
Ingredients1/2 teaspoon seasoned salt
1 tablespoon flour
large zip-top bag
1 1/2 lb salmon fillets (skin removed; thawed, if needed)
2 tablespoons light mayonnaise, divided
1/2 cup shredded Parmesan cheese, divided
Steps1. Combine seasoned salt and flour in zip-top bag. Cut salmon into 4 portions. Place in bag (wash hands); seal tightly and shake to coat.
2. Preheat large sauté pan on medium 2-3 minutes. Place fish on cutting board; spread 1 tablespoon of the mayonnaise over all 4 portions, to coat. Sprinkle 1/4 cup of the cheese over mayonnaise and press lightly until cheese sticks.
3. Place salmon in pan with cheese side down. Lightly coat fish with remaining 1 tablespoon mayonnaise and 1/4 cup cheese, pressing lightly until cheese sticks (wash hands). Cover and cook 5-6 minutes on each side or until internal temperature reaches 145°F (or fish is opaque and separates easily with a fork).
Serve with salad of your choice.