Crispy Parmesan Salmon (Printable)

Golden crusted salmon with herbs and lemon ready in 35 minutes

# What You’ll Need:

→ Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - Salt and freshly ground black pepper, to taste

→ Parmesan Crust

03 - 3/4 cup freshly grated Parmesan cheese
04 - 1/2 cup panko breadcrumbs
05 - 2 tbsp unsalted butter, melted
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp chopped fresh dill
08 - 1 tsp garlic powder
09 - Zest of 1 lemon

→ For Serving

10 - Lemon wedges
11 - Extra chopped parsley

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Arrange them on the prepared baking sheet. Season both sides lightly with salt and pepper.
03 - In a medium bowl, combine Parmesan, panko, melted butter, parsley, dill, garlic powder, and lemon zest. Mix until evenly moistened and crumbly.
04 - Spoon the Parmesan mixture evenly over the top of each salmon fillet, pressing gently to adhere.
05 - Bake for 15-20 minutes, or until the salmon is just cooked through and the crust is golden and crispy. Internal temperature should reach 145°F.
06 - Serve immediately, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The contrast between crispy cheesy topping and tender flaky fish is absolutely addictive
  • Everything comes together in under 40 minutes with almost zero active cooking time
  • Looks impressive enough for dinner guests but easy enough for a quick weeknight meal
02 -
  • Overcooking salmon is the biggest mistake so pull it when there's still a hint of translucency in the center
  • Press the crust mixture firmly or it will slide off during baking leaving bare spots on your fish
  • Room temperature salmon cooks more evenly so let it sit out for 15 minutes before prep if you have time
03 -
  • Buy parmesan in wedges and grate it yourself for better melting and flavor
  • Use skinless fillets so the crust covers the entire top surface evenly
  • Let the fish rest for two minutes after baking so the crust sets and firms up

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