Crispy Parmesan Salmon Bake (Printable)
Tender salmon with golden Parmesan-panko crust, ready in 30 minutes.
# What You Need:
→ Salmon
01 - 4 (6 oz) skinless salmon fillets
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Parmesan Crust
04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons unsalted butter, melted
→ For Serving
11 - Lemon wedges
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets completely dry with paper towels. Arrange on prepared baking sheet, rub with olive oil, and season generously with salt and pepper.
03 - In a medium bowl, combine Parmesan, panko, parsley, dill, garlic, lemon zest, and melted butter. Mix until evenly distributed and mixture resembles coarse crumbs.
04 - Press the Parmesan crust mixture firmly and evenly onto the top of each salmon fillet, ensuring complete coverage of the surface.
05 - Bake for 13-15 minutes until salmon is cooked through and flakes easily with a fork, and the crust is golden brown and crispy.
06 - For extra crispiness, broil for 1-2 minutes at the end of cooking time. Watch closely to prevent burning the crust.
07 - Serve immediately with fresh lemon wedges alongside roasted vegetables or a crisp green salad.
# Expert Suggestions:
01 -
- The crust gets this irresistible crunch that makes restaurant style salmon achievable at home
- It's practically foolproof even if you are nervous about cooking fish
02 -
- Dry your salmon thoroughly or the crust will slide right off instead of forming that perfect crunchy layer
- Freshly grated Parmesan melts into the panko while pre-grated stays separate and grainy
03 -
- Room temperature salmon cooks more evenly so try to take it out 15 minutes before you start
- Zest your lemon before you juice it and save that juice for drizzling over the finished fish