Baked Parmesan Crusted Salmon (Print-Friendly Version)
Fresh salmon with a golden, cheesy crust flavored by herbs and garlic, baked to a crisp finish for easy weeknight dining.
# Ingredients:
→ Parmesan Crust
01 -
2 tablespoons panko breadcrumbs
02 -
60 millilitres grated fresh parmesan cheese
03 -
1 teaspoon garlic powder
04 -
1-2 teaspoons finely chopped fresh parsley
05 -
1/4 teaspoon fine sea salt
06 -
1 tablespoon unsalted butter, melted
→ Salmon
07 -
3 fillets wild-caught or farm-raised salmon
08 -
Olive oil, for brushing
09 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Set oven to 220°C and allow to fully preheat.
02 -
Combine panko breadcrumbs, grated parmesan, garlic powder, chopped parsley, and salt in a bowl. Pour in melted butter and mix thoroughly until evenly moistened.
03 -
Arrange salmon fillets skin-side down on a lined baking tray. Lightly brush each fillet with olive oil. Season gently with salt and freshly ground black pepper.
04 -
Divide the parmesan mixture over the tops of the fillets, gently patting the crust onto each so it adheres well.
05 -
Transfer tray to preheated oven. Bake 15–20 minutes, checking at 15 minutes as crust browns quickly. Adjust time for thickness of fish.
# Notes & Tips:
01 -
For a gluten-free option, substitute gluten-free panko or omit breadcrumbs entirely.
02 -
Use only freshly grated parmesan rather than shelf-stable grated products for optimal melting.
03 -
Fresh herbs are recommended, though dried parsley can be used in a pinch.
04 -
When baking with skin-on fillets on a sheet pan, the skin will not become crisp.