Crispy Parmesan Salmon Bake (Printer-friendly)
Flaky salmon topped with a golden, buttery Parmesan-panko crust infused with fresh herbs and lemon zest. Perfectly crispy, tender, and ready in under 40 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (6 oz each), skinless
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 tablespoons unsalted butter, melted
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill (optional)
08 - 1 teaspoon garlic powder
09 - Zest of 1 lemon
→ For Serving
10 - Lemon wedges
11 - Extra chopped parsley for garnish
# Directions:
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 (if using), 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 crust creates this incredible crispy crackly topping that keeps the fish underneath impossibly moist
- It comes together in under 15 minutes of active work but looks like something from a proper restaurant menu
02 -
- Patting the salmon completely dry is not optional moisture creates steam which makes the crust soggy instead of crispy
- Let the fish rest for just two minutes after baking so the crust sets up slightly and does not slide off when you cut it
03 -
- For extra restaurant style crunch switch your oven to broil for the last minute or two but watch it like a hawk because Parmesan goes from golden to burned in seconds
- Grate your own Parmesan right before you make the recipe because pre grated cheese has anti caking agents that prevent proper melting