Baked Parmesan Crusted Salmon

Crispy parmesan crusted salmon comes together faster than you might expect and brings impressive flavor to the dinner table with little effort. This recipe is my go-to when I want something quick fresh and packed with rich garlicky goodness. You can elevate salmon into a craveable weeknight dish with a crunchy golden crust and still keep things light and healthy.

The first time I tried this I was surprised how much my kids loved it. Now it is a constant request whenever salmon is on sale and no one complains about eating fish night.

Ingredients

• Salmon fillets: Choose wild caught for richer flavor or farm raised for a milder option Look for firm moist pieces without an off smell
• Panko breadcrumbs: Creates the signature crunch Opt for Japanese style panko for best texture
• Grated parmesan cheese: Adds savory nutty richness Use freshly grated parmesan not the shelf stable kind for perfect melting
• Garlic powder: Infuses every bite with gentle garlic flavor Go with a fine powder so it blends evenly
• Fresh parsley: Brings color and a pop of herbal freshness Choose vibrant green parsley and chop just before using
• Salt: Seasons both the fish and the crust Use fine sea salt so it distributes evenly
• Unsalted butter: Helps the crust get golden and adds a touch of richness Melt fully so the mix holds together
• Olive oil: Light coating to help seasonings stick and prevent sticking on the pan Use extra virgin for best taste
• Salt and pepper: Just enough to highlight the fish Do this before crusting to layer flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit Allow it to come up to temperature while you prep everything else for even cooking

Make the Crust Mixture:

In a medium bowl combine panko Parmesan garlic powder chopped parsley salt and melted butter Stir until all the crumbs are evenly coated Every bit should look moist but not soggy

Prepare and Season the Salmon:

Place your salmon fillets skin side down on a lined baking sheet Brush each fillet with a thin layer of olive oil and lightly sprinkle with salt and pepper This helps the flavors soak into the fish itself

Apply the Parmesan Crust:

Grab a handful of the crumb mixture and press it onto the top of each fillet Use your palm to gently press so the crust sticks If some falls off just scoop it up and pat it back on

Bake the Salmon:

Place the tray in your preheated oven Bake for 15 to 20 minutes Check at the 15 minute mark If your salmon is thinner it will bake faster and the crust will brown quickly Look for a golden crunchy topping and flaky salmon

Check and Serve:

Test for doneness by seeing if the salmon flakes easily with a fork Let cool slightly and serve right away for the best texture

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I love the salty tang of real parmesan When I find a fresh block at the store I make extra topping and freeze it My family always gets excited when the kitchen starts to smell like toasted cheese and garlic

Storage tips

Leftover salmon keeps best wrapped tightly in foil or an airtight container in the refrigerator Use within two days for the freshest flavor To reheat place in a low oven until just warmed through to keep the crust crispy

Ingredient substitutions

For gluten free or keto diets you can substitute panko breadcrumbs with crushed pork rinds or a gluten free breadcrumb blend Skip the breadcrumbs altogether if you want even fewer carbs and the crust still tastes delicious Try chives or dill instead of parsley for a twist

Serving suggestions

This salmon shines with simple sides Think roasted baby potatoes steamed green beans or a crisp Caesar salad Some nights I add fresh lemon wedges for a quick squeeze before serving

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Cultural context

Parmesan crusted salmon is a blend of Italian inspiration and American convenience It makes enjoying fish easy for families who did not grow up eating much seafood In our home it is a modern comfort classic

Frequently Asked Questions About the Recipe

→ How do I keep the parmesan crust crispy?

Bake the salmon on the top rack at high heat, and use fresh panko with real grated parmesan for a crispier crust. Avoid overloading the topping with butter.

→ Can I make this gluten-free?

Yes, simply swap out panko for gluten-free breadcrumbs or crushed pork rinds to maintain the crunchy topping without gluten.

→ What herbs work well with this salmon?

Fresh parsley is classic, but dill, chives, or a bit of tarragon all pair nicely with parmesan and salmon.

→ Should I use wild caught or farm raised salmon?

Either can be used—choose wild caught for a deeper flavor, or farm raised for a milder, softer texture.

→ How can I tell when the salmon is done?

Check after 15 minutes; the flesh should flake easily and the crust should be golden. Adjust time for thicker fillets.

→ Can I prep this ahead of time?

You can mix the topping in advance and keep it refrigerated, but assemble and bake just before serving for best texture.