Irresistibly Crispy Parmesan Salmon (Printable)

Tender salmon with golden crunchy Parmesan topping and aromatic herbs for an impressive yet easy dinner.

# What You Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skinless
02 - Salt and freshly ground black pepper to taste

→ Parmesan Crust

03 - 3/4 cup freshly grated Parmesan cheese
04 - 1/2 cup panko breadcrumbs
05 - 2 tbsp unsalted butter, melted
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp chopped fresh dill
08 - 1 tsp garlic powder
09 - Zest of 1 lemon

→ For Serving

10 - Lemon wedges
11 - Extra chopped parsley

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Arrange them on the prepared baking sheet. Season both sides lightly with salt and pepper.
03 - In a medium bowl, combine Parmesan, panko, melted butter, parsley, dill, garlic powder, and lemon zest. Mix until evenly moistened and crumbly.
04 - Spoon the Parmesan mixture evenly over the top of each salmon fillet, pressing gently to adhere.
05 - Bake for 15-20 minutes, or until the salmon is just cooked through and the crust is golden and crispy. Internal temperature should reach 145°F.
06 - Serve immediately, garnished with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The contrast between the tender salmon and that golden crispy crust is something youll crave on repeat
  • It comes together in under 40 minutes but tastes like something from a nice bistro
  • The crust does all the heavy lifting so you dont need complicated sauces or techniques
02 -
  • Dry salmon equals crispy crust, so don't skip the paper towel step or you'll end up with soggy spots
  • Watch closely near the end because the difference between golden perfection and burnt happens fast
  • Let the fish rest for just a couple of minutes before serving so all those juices redistribute
03 -
  • Grate your own Parmesan because pre-grated has anti-caking agents that prevent proper melting
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before starting

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