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Salmon Patsy

Updated: Feb 23, 2023

DATELINE NEW ORLEANS, on MARDI GRAS (FAT TUESDAY!) FEBRUARY 21, 2023:


Just in time for Lent, it's the worldwide web premiere (and tomorrow the television premiere!) of perhaps my most popular seafood recipe, Salmon Patsy! Named after popular character Patsy Stone, of Absolutely Fabulous TV fame, it has an Italian flavor-infused topping that will have you saying "Yeah, cheers, thanks a lot!"


I had the honor of presenting the recipe on Great Day Louisiana for an Ash Wednesday series of recipes with Mr. Malik Mingo, link here!

Salmon Patsy

Makes 2 servings


You've heard of Bananas Foster, Fettuccine Alfredo and Steak Diane…I now proudly present: Salmon Patsy! A humble topping of garlic, lemon and Parmesan takes this dish to such an absolutely fabulous level it's practically immoral.


3 tablespoons extra virgin olive oil

3 tablespoons grated Parmesan cheese

Juice of 1 lemon

3 tablesoons fresh parsley, chopped fine

1 tablespoon dehydrated Cajun or Creole Trinity seasoning (celery, bell pepper, onion)

1 tablespoon garlic, minced

2 twelve-ounce salmon fillets

Coarse salt

1 tablespoon coarsely ground fresh pepper


Heat oven to 375°F.

Mix together the olive oil, cheese, lemon juice, parsley, Cajun seasoning and garlic. You can easily double the measurements if preparing four fillets. Be casual about it, the amounts don't need to be exact.

Salt and pepper the fillets and place them skin down on a foil-covered baking sheet or pan. Bake for 18 minutes. Remove from oven and spoon the Parmesan-parsley mixture evenly over the top of each fillet.

Return to oven and bake for 5 minutes. Heat broiler. Broil fillets for additional 4 minutes. Watch carefully! A bit of blackening of the garlic is desirable. Charred smoking ruins is not the look you're going for. Ovens do differ.

With spatula, separate fillet from its skin (leaving skin behind).

Serve with brown rice, a salad, and/or festive green vegetable!

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It's a very sturdy recipe as well. This plate sat on the counter in the studio for two hours before they shot the segment. Then Malik, my host, had a few bites and said it was delicious!

Peace, love, and Salmon Patsy!


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