Irresistibly Crispy Parmesan Salmon (Printable)

Golden, crunchy Parmesan-topped salmon fillets oven-baked to perfection with herbs and spices.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skinless, pin-boned

→ Parmesan Crust

02 - 1 cup freshly grated Parmesan cheese
03 - ½ cup panko breadcrumbs (use gluten-free if needed)
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika
07 - ¼ tsp ground black pepper
08 - Zest of 1 lemon
09 - 2 tbsp unsalted butter, melted

→ To Serve

10 - Lemon wedges
11 - Fresh parsley, chopped (optional)

→ For the Pan

12 - 1 tbsp olive oil
13 - Salt, to taste

# How To Make It:

01 - Preheat your oven to 400°F. Line a baking tray with parchment paper and lightly brush with olive oil.
02 - Pat the salmon fillets dry with paper towels and season lightly with salt. Arrange them on the prepared tray.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, black pepper, and lemon zest. Drizzle in the melted butter and mix until the topping resembles damp sand.
04 - Press a generous layer of the Parmesan mixture onto the top of each salmon fillet, covering evenly.
05 - Bake for 15–20 minutes, or until the salmon is just cooked through and the crust is golden and crisp.
06 - Remove from the oven and rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Suggestions:

01 -
  • The crust creates this incredible crispy-cheesy contrast against tender, flaky fish that makes every bite feel luxurious
  • It comes together in under 40 minutes but looks and tastes like something you'd order at a nice dinner spot
  • The leftover salmon is fantastic cold over salads the next day, if you somehow have any left
02 -
  • Don't skip the step of patting the salmon completely dry, or the crust won't stick properly and you'll end up with sad cheese crumbs in the bottom of your pan
  • The crust is done when it's deep golden brown, but keep a close eye after 15 minutes because the high cheese content means it can go from perfect to burned pretty quickly
03 -
  • Freshly grated Parmesan makes such a difference in both flavor and texture, so please don't use the pre-grated stuff in the tub
  • If your salmon fillets vary in thickness, check the thinner ones a few minutes early to prevent overcooking while waiting for thicker pieces to finish

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