Crispy Parmesan Salmon (Printable)
Golden parmesan-crusted salmon bakes to crispy perfection in just 20 minutes.
# What You 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:
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 Tips:
01 -
- The crispy cheesy crust transforms simple salmon into something restaurant worthy
- Everything comes together in one bowl with zero fancy techniques required
- Leftovers actually taste amazing cold over salads the next day
02 -
- Don't skip drying the fish thoroughly or the crust won't adhere properly
- Watch closely after 15 minutes since Parmesan can go from golden to burnt quickly
- The salmon continues cooking slightly while it rests, so remove it when just barely opaque
03 -
- Grate your own Parmesan from a wedge for the best melting and crisping
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes first