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Swine Life's Smoked Parmesan Crusted Salmon

Do you love salmon, but have some picky eaters that don’t like fish in your family? Eating fish doesn’t always have to be like pulling teeth with your family, and this recipe is a great way to start introducing it into their diet.  Here Emily Williams from Swine Life BBQ shows us how to make incredible smoked parmesan salmon. Not only does it taste awesome, but it’s also a super-fast recipe. This will only take about 40-minutes from start to finish.


  • 1 pound salmon cut into 2 filets
  • 1/4 cup Parmesan
  • 2 TBSP fresh chopped parsley
  • 2 TBSP melted butter
  • 2 TBSP minced garlic
  • Mississippi Grit to taste
  • Grilla Grills beef rub to taste


First, Preheat Silverbac to 400 degrees. Then, remove the skin from the salmon by placing salmon skin side down on a cutting board. Using a filet knife slowly work knife along the bottom of the salmon to remove the skin.

Next, add a medium layer of Mississippi Grit or AP of your choosing to all sides of the salmon. Then add a light layer Grilla Beef rub.

Mix the Parmesan, chopped parsley, melted butter and minced garlic in a bowl. Place salmon on a foil boat. Evenly distribute the parmesan mixture on each piece of salmon.

Place salmon on foil boat on the Grilla Grills Silverbac that has been preheated to 400 degrees. Cook for approximately 20 minutes or until internal temperature reaches 145.

Between the butter melting and somewhat browning beneath the fish, to the awesome parmesan garlic topping, this is a recipe that is sure to become a family favorite!

Why You’ll Want to Make This Parmesan Crusted Salmon

Salmon was part of the Native Americans’ diet for generations, and it eventually became a big part of the diet for early settlers and later Americans, too. There are 14 varieties of salmon in North America, and it is plentiful in both Pacific and Atlantic regions.

Salmon is an oily fish, rich in omega-3 fatty acids and protein, making it a healthy choice for keto and paleo diets. This nutritious and delicious fish is also a great choice for any family members or friends who eat a pescatarian diet.

Even better, when you cook your salmon with this parmesan crust recipe, there’s no mess to clean up after since you grill it in a foil boat.

Tips for Your Salmon

To make the most delicious parmesan crusted salmon, you’ll need to start with the best fish. Visit a fishmonger or grocer with a good reputation. Some farmer’s markets also have great fish stalls.

Look for fillets with vibrant color — good quality salmon won’t be pale. You also want salmon that’s high in moisture and in one solid piece. Avoid any fillets where the flakes are separating, where the fish looks dried or where the flesh looks brown in any way. The skin should be smooth, and there shouldn’t be any peeling or browning.

You can also tell the quality of the fish by the smell — it actually shouldn’t have a “fishy” odor. Instead, look for fresh fillets that have just a hint of salt sea breeze smell.

How to Serve Swine Life’s Smoked Parmesan Crusted Salmon

This salmon with parmesan cheese dish is ideal for family gatherings, for parties and for dinner or lunch. Even kids love this parmesan crusted salmon recipe because the crust and the grill take away some of the “fish” taste that some kids don’t like. If you’ve been trying to eat healthier or get your family to eat healthier but it’s been hard going, this is the recipe that’ll make you a grilling star.

Your salmon with parmesan crust can be served very simply, such as with rice and grilled vegetables. You can make your sides more exciting, though, with choices like grilled veggie skewers or smoked potatoes.

For beverages to complement your salmon, try a nice white wine, sparkling water or a light beer. You might also consider serving the salmon on a plank for added presentation. A wedge of lemon on the side and some fresh herbs on top make this salmon recipe picture-worthy.

To make your presentation even more picture-worthy, add in some grilling accessories. If you need a new grill, we have you covered there, too.

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