Artichoke Crusted Salmon

Artichoke Crusted Salmon
Prep time
Cook time
Total time
  • 2 green onions, chopped
  • 7 ounces artichoke hearts, drained
  • 1 garlic clove, minced
  • ¼ cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • ⅛ cup grated Parmesan cheese (I actually forgot to put this in, so we sprinkled it on top afterwards)
  • 1 Tbs. dried basil
  • ¼ cup olive oil
  • 4 (7 oz) salmon fillets, no skin
  • garlic salt to taste
  • freshlygrounded pepper to taste
  1. Preheat oven to 375 degrees.
  2. Combine onion, artichokes, garlic, butter, and cream cheese in a food processor. Process until chopped but not completely smooth. Mix in the Parmesan cheese and basil.
  3. Heat the olive oil in a skillet. Place salmon in the skillet and sprinkle with garlic salt and ground pepper. Sear until golden brown, turn and sear the other side.
  4. Transfer to a 9×13 pan. Spread artichoke mixture over the top of each fillet. Bake in the oven for 5 to 8 minutes until the salmon is firm and baked throughout.
  5. Serve immediately.

Recipe adapted from “Biltmore, Our Table to Yours – Chef’s Selection Cookbook”.

I thought this was delicious and I am looking forward to the leftovers.  Craig thought it was a bit of an acquired taste and would have like more seasoning.


One Comment

  1. Sounds delicious! I'm always looking for new ways to prepare salmon. Thanks!

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