Crispy Parmesan Salmon Bake (Printable)

Tender salmon with golden Parmesan crust, baked to perfection. Easy 35-minute meal combining crispiness and flavor.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (6 oz each)
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 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter

→ Topping

11 - Lemon wedges, for serving
12 - Extra chopped parsley

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.

# Expert Tips:

01 -
  • The salty crunch of Parmesan against tender flaky fish is the kind of contrast that makes people forget they are eating something healthy
  • You can have this on the table in under 40 minutes but it tastes like something you would order at a nice restaurant
02 -
  • Pressing the crust mixture firmly onto the fish is what keeps it from sliding off during baking
  • The broiler can go from perfect to burnt in seconds so set a timer and do not walk away
03 -
  • Grate your own Parmesan because the pre grated stuff has anti caking agents that prevent it from melting properly
  • Room temperature salmon cooks more evenly so let it sit out for 15 minutes before you start

Return