Smoky Fisherman’s Salmon with Parmesan-Panko Ranch Topping

Fisherman's BBQ Blend Pellets add exordinary flavor to parmesan panko crusted salmon fillets.

Enjoy flaky, smoky salmon topped with a flavorful Parmesan-panko ranch crust, cooked to perfection on your pellet grill using Bear Mountain BBQ TrueTimber® Fisherman's Blend pellets. Incredible Flavor! 

This salmon recipe just might go down as my BEST! Let me know what you think! So much of the success of this recipe is due to the incredible Fisherman's Blend hardwood pellets, exclusively available at Bass Pro Shop and Cabela's!

Make sure you buy refrigerated Ranch Dressing instead of bottled dressing! There is magic going on here!

How to Make Fisherman's Salmon

First, season your salmon fillets with salt.

Next, mix up your scrumptious crumb coat: panko crumbs, parmesan cheese, lemon zest, a little lemon juice, fresh chives, salt, and some granulated garlic.

Now, generously smother those salmon fillets with good quality refrigerated Ranch Dressing – skip the bottled stuff for this!

Pat the salmon with the tasty crumb coat. 

Time for the magic! Fill your pellet grill hopper with the Bear Mountain BBQ Fisherman's Blend. These 100% hardwood pellets, made right here in the USA, deliver a mellow, sweet smoke that perfectly enhances your food without overpowering it.

Set your pellet grill to 375°F. If your grill only has 350°F and 400°F settings, start at 400°F for the first five minutes, then drop it down to 350°F.

Cook until your salmon reaches your desired internal temperature. For a perfect medium-rare, aim for 120°F. If you prefer it cooked through, take it off at 140°F.

A perfect Sunday Supper Dish! Smoky Fisherman’s Salmon with Parmesan-Panko Ranch Topping

Website Links!

Fisherman’s Blend Pellets are available exclusively online and in select Bass Pro Shops® and Cabela’s

Bear Mountain BBQ's website!

Bass Pro Shop

Cabela's

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On social media check out: #BearMountainBBQ #BearMountainBBQWoods #FishermansBBQPellets #SmokedSalmon #Cabelas #BassProShop

Such a delicious combo ~ ranch with parmesan panko crumbs~

Recipe Link

Smoky Fisherman’s Salmon with Parmesan-Panko Ranch Topping .docx

Download DOCX • 10KB

Prep: 10 minutes Cook Time: 18-22 minutes Serves: 4

Ingredients

For the Topping:

• 1 cup panko bread crumbs

• 1/4 cup shredded Parmesan cheese

• 3 tablespoons olive oil

• Zest from 1 lemon

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh chives

• 1/2 teaspoon granulated garlic

• 1/2 teaspoon salt

For the Salmon:

• 4 large salmon fillets (1 1/2 pounds)

• 1 teaspoon salt

• 1/2 cup refrigerated ranch dressing

• 2 tablespoons avocado oil, or oil of choice

• Lemon wedges, for serving

• Bear Mountain BBQ TrueTimber® Fisherman's Blend BBQ Pellets

Instructions

1. In a medium bowl, whisk together the panko bread crumbs, Parmesan cheese, olive oil, lemon zest, lemon juice, chives, 1/2 teaspoon salt, and granulated garlic. Set aside.

2. Rinse the salmon fillets and pat them dry with a paper towel. Place the fillets on a platter and sprinkle evenly with 1 teaspoon of salt.

3. Spread the ranch dressing evenly over the top of each salmon fillet using a pastry brush or the back of a spoon.

4. Gently press the panko mixture onto the ranch-coated salmon fillets to help it adhere.

5. Fill the grill’s pellet hopper with Bear Mountain BBQ TrueTimber® Fisherman's Blend BBQ Pellets. Set the smoker to 350°F-400°F, depending on your grill's temperature settings. Place a cast iron griddle, pan, or skillet large enough to hold the salmon fillets inside the grill as it preheats.

6. Just before cooking, heat the avocado oil in the preheated pan or skillet. Carefully place the salmon fillets, topping-side up, into the hot oil.

7. Close the grill lid and cook the salmon fillets until the internal temperature reaches 130°F, approximately 18-22 minutes, or until the salmon is cooked to your desired doneness and flakes easily with a fork. Time is dependent on thickness and size of salmon fillets. 

8. Carefully remove the salmon from the grill and serve hot with fresh lemon wedges.

Tips:

• Flavor Variation: Enhance the topping by using lemon-infused or garlic-infused olive oil instead of regular olive oil.

• Optional Crumb Coat Herbs: For a more complex flavor, mix in your favorite finely minced fresh herbs like dill, rosemary, tarragon, or thyme into the panko topping.

• Side Dish Suggestion: Roast cherry tomatoes and onion slices in a separate skillet on the grill alongside the salmon. A few minutes before the salmon is done, add zucchini ribbons to the roasted vegetables and cook until slightly tender. Sprinkle with grated Parmesan cheese before serving.