Crispy Parmesan Salmon Bake (Printable)
Golden-crusted salmon with parmesan and herbs, baked until perfectly tender and crispy.
# What You Need:
→ Salmon
01 - 4 (6 oz) skinless salmon fillets
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
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons unsalted butter, melted
→ For Serving
11 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets completely dry with paper towels. Arrange on prepared baking sheet, rub with olive oil, and season generously with salt and pepper.
03 - Combine Parmesan, panko, parsley, dill, garlic, lemon zest, and melted butter in a medium bowl. Mix until mixture resembles coarse crumbs and butter is evenly distributed.
04 - Press Parmesan crust mixture firmly and evenly onto top of each salmon fillet, ensuring complete coverage of the surface.
05 - Bake for 13-15 minutes until salmon is cooked through and flakes easily with a fork, and crust is golden brown and crispy.
06 - For extra crunch, broil for 1-2 minutes until crust deepens to rich golden brown. Watch carefully to prevent burning.
07 - Serve immediately with fresh lemon wedges for squeezing over the crispy crust.
# Expert Suggestions:
01 -
- The contrast between tender salmon and that salty, buttery crunch will make you wonder why you ever baked salmon any other way
- It comes together in under 30 minutes but looks like something youd order at a nice restaurant on date night
02 -
- Starting with completely dry salmon fillets is the difference between a crispy crust and a soggy one
- Broiling at the end is optional but that extra 60 seconds transforms good into unforgettable
03 -
- Room temperature salmon cooks more evenly, so take it out 15 minutes before you start prepping
- Leftovers, if you somehow have any, make an incredible salad topping the next day