Crispy Parmesan Salmon Bake (Printable)
Tender salmon fillets topped with golden, cheesy Parmesan crust, baked to perfection for a flavorful weeknight meal.
# 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
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
# Directions:
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 Tips:
01 -
- The contrast between that shatteringly crisp crust and the impossibly tender fish underneath will make you wonder why you ever cooked salmon any other way
- It comes together in under 40 minutes but tastes like something from a restaurant, perfect for those nights when you want to feel fancy without the fuss
02 -
- Press the crust mixture firmly onto the fish, I once skipped this step and half the delicious topping ended up on the baking sheet instead of the salmon
- Watch closely during those final broiler minutes, the difference between perfectly golden and burned is about 30 seconds
03 -
- Pat your salmon fillets completely dry before adding the oil, and I learned this the hard way after several soggy crust attempts
- Buy real Parmesan cheese and grate it yourself, the texture and melting difference is absolutely worth the extra effort