Crispy Parmesan Salmon Bake (Print View)
Golden Parmesan-crusted salmon fillets baked to perfection, offering crispiness and tender fish in every bite.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (about 6 oz 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 (optional)
11 - Lemon wedges, for serving
12 - Extra chopped parsley
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15-20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.
# Expert Suggestions:
01 -
- The crust creates this incredible contrast against the tender fish that makes every bite feel fancy but takes zero effort
- You can prep everything in ten minutes and let the oven do the rest while you pour yourself a glass of wine
02 -
- Watch closely if you turn on the broiler at the end because that crust can go from perfect to burnt in thirty seconds
- Pressing the crust firmly keeps it from sliding off while the salmon bakes
03 -
- Room temperature salmon cooks more evenly, so take it out of the fridge twenty minutes before you start
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that keep it from melting properly