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Crispy Herb Crusted Baked Salmon

Tender oven-baked salmon fillets topped with a golden, crunchy Parmesan and herb Panko crust. A quick, restaurant-quality meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 (6-oz) fillets salmon skin-on or off
  • 2 tbsp Dijon mustard or mayonnaise as binder
  • to taste salt and black pepper
Crust Topping
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp unsalted butter melted
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
Garnish
  • 1 lemon cut into wedges

Equipment

  • Baking sheet
  • Small mixing bowl
  • Pastry brush
  • Parchment paper or foil

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat salmon fillets dry with paper towels. Place on baking sheet and season generously with salt and pepper.
  3. In a small bowl, combine Panko, Parmesan, melted butter, parsley, garlic powder, and onion powder. Mix well.
  4. Brush a thin layer of Dijon mustard (or mayonnaise) over the top of each salmon fillet.
  5. Spoon the breadcrumb mixture evenly over the fillets, pressing gently so it adheres to the binder.
  6. Bake for 12-15 minutes, or until the fish flakes easily and the crust is golden brown.
  7. Let rest for 5 minutes before serving with lemon wedges.

Notes

For an extra golden crust, broil for the last 1-2 minutes, watching closely to prevent burning. Do not overcook the salmon.