Crispy Parmesan Salmon Bake (Printable Version)
Tender salmon fillets covered with a crunchy Parmesan crust, baked until golden and flavorful.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper
→ Parmesan Crust
04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs
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
12 - Extra chopped parsley
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Arrange salmon fillets on the prepared baking sheet. Drizzle olive oil over each fillet and season generously with salt and pepper.
03 - In a medium bowl, combine Parmesan cheese, panko breadcrumbs, parsley, garlic powder, paprika, and lemon zest. Pour in melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture firmly onto the top of each salmon fillet, ensuring complete coverage.
05 - Bake for 15-20 minutes until salmon is cooked through and the crust is golden brown and crispy. For extra crunch, broil for 1-2 minutes at the end, watching carefully to prevent burning.
06 - Serve immediately with fresh lemon wedges and additional chopped parsley if desired.
# Expert Advice:
01 -
- The contrast between the tender, flaky salmon and that satisfyingly crispy Parmesan topping is absolutely addictive
- You can get everything prepped and into the oven in under 15 minutes, making it perfect for those busy weeknights when you want something real
02 -
- Press the crust mixture firmly onto the salmon, otherwise it might slide off during baking and you'll miss out on all that crispy goodness
- Watch the salmon like a hawk during those final minutes under the broiler, because Parmesan can go from perfectly golden to burned in seconds
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated, the texture and melting difference is remarkable
- Let the crust mixture sit for about 5 minutes after mixing, it helps the crumbs absorb the butter and cling better to the fish