Crispy Parmesan Salmon Bake (Printable)
Tender salmon with golden, cheesy Parmesan crust baked to perfection. Easy 35-minute meal with crispiness and flavor in every bite.
# Ingredient List:
→ Salmon
01 - 4 skinless salmon fillets (approximately 6 ounces each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Parmesan Crust
04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs (use gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter
→ Topping
11 - Lemon wedges for serving
12 - Extra chopped parsley for garnish
# How to Make:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Arrange salmon fillets on the prepared baking sheet. Drizzle olive oil evenly over each fillet and season generously with salt and black pepper.
03 - Combine Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, paprika, and lemon zest in a medium bowl. Pour in melted butter and mix until ingredients are evenly distributed and mixture becomes crumbly.
04 - Press the Parmesan mixture firmly onto the top of each salmon fillet, ensuring the entire surface is covered completely with the crust.
05 - Bake for 15-20 minutes until salmon is cooked through and the crust achieves a golden brown color. For additional crispiness, switch to broiler setting for 1-2 minutes at the end, monitoring closely to prevent burning.
06 - Serve immediately while hot, accompanied by lemon wedges and extra chopped parsley if desired.
# Expert Tips:
01 -
- The contrast between crunchy golden topping and tender salmon feels luxurious but takes almost no effort
- You probably have everything in your pantry right now, making it perfect for last minute dinners
02 -
- Press the crust down firmly or it will slide off during baking, and you'll lose all that cheesy goodness
- The broiler can turn golden perfection to burned in seconds, so stand there and don't walk away
03 -
- Buy your Parmesan in a wedge and grate it fresh, the pre-grated stuff has anti-caking agents that prevent proper melting
- Pat your salmon dry with paper towels before starting, excess moisture creates steam and makes the crust soggy