Go Back

Parmesan Salmon Bake

Tender salmon fillets topped with crispy golden Parmesan herb crust, perfect for quick weeknight dinners and impressive enough for guests.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 ounces each
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Parmesan Crust
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 3 tbsp fresh parsley chopped
  • 3 garlic cloves minced
  • 4 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 0.25 tsp paprika optional
  • lemon wedges for serving

Equipment

  • Baking sheet
  • Mixing bowls
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease.
  2. Pat salmon fillets completely dry with paper towels. Place on prepared baking sheet with space between each piece.
  3. In a medium bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, and paprika. Mix well.
  4. In a small bowl, whisk together melted butter, olive oil, minced garlic, and lemon juice.
  5. Brush each salmon fillet generously with garlic butter mixture. Add remaining butter mixture to breadcrumb mixture and stir.
  6. Press Parmesan breadcrumb mixture firmly onto top of each salmon fillet, creating an even, thick coating.
  7. Bake for 12-15 minutes until salmon flakes easily with a fork and internal temperature reaches 145°F. Crust should be golden brown.
  8. Optional: Broil for final 1-2 minutes for extra-crispy crust. Watch carefully to prevent burning.
  9. Let salmon rest for 2-3 minutes before serving. Serve with fresh lemon wedges.

Notes

Choose salmon fillets of uniform thickness for even cooking. Wild-caught or farm-raised salmon both work well. Fresh herbs can be substituted with 1 tablespoon dried herbs. Store leftovers in airtight container in refrigerator for up to 2 days.