Recipe Notes:

Salmon Substitution: If you don’t have any salmon fillet on hand, then you can try these fish as a salmon substitute: amberjack, arctic char, bluefish, mackerel, mahi-mahi, milkfish, ocean trout, sea trout, steelhead trout, striped bass, and tilefish.

Pork Rinds Substitution: You can try using crushed baked chicken skin cracklings, or replace the 3/4 cup of pork rinds the recipe calls for and sub in grated Parmesan at a 1:1 ratio (in addition to the grated Parmesan the recipe calls for). Alternatively, you can altogether omit the pork rinds; note that if you choose to omit pork rinds and its alternatives, the salmon will not be as crispy as the original recipe intends.

How To Crush Pork Rinds: The most efficient way to do this is in a blender or food processor; pulse them until fine, almost to a flour-like consistency. Alternatively, you can put the pork rinds in a sealed storage baggie and crush them using your hands.

Dried Dill Substitution: You can use fresh dill with the ratio being 1 tablespoon fresh dill for every 1 teaspoon dried dill. So, for this recipe, you would need 1/2 cup + 1 tbsp de-stemmed fresh dill.

Parmesan Cheese Substitution: Hard cheeses such as Americana Grana, Grana Padano, Dry Jack, Pecorino, and Reggianato make for a good substitute for Parmesan cheese. Finely grate them and sub in for grated Parmesan at a 1:1 ratio.

Storage: Store salmon in an airtight container in the refrigerator and eat within 3-4 days.

Reheating Salmon After Refrigeration: Preheat oven to 275 degrees and line baking sheet with foil. Coat foil in nonstick cooking spray. Place salmon skin-side down on pan and bake until salmon reaches internal temperature of 120 degrees. The bake time may be upwards of 15 minutes (bake time is dependent on how cold the refrigerated fish was).