Parmesan Crusted Salmon Recipe
This easy baked parmesan crusted salmon is a quick 20-minute fish recipe that is perfect for dinner and also great for entertaining. Crispy topping made from panko breadcrumbs, parmesan cheese, and other pantry staple ingredients.
It is easy and delicious! This is a recipe you want to keep in your repertoire, serve with roast potatoes, veggies, or mushroom rice.
Oven baked parmesan crusted salmon recipe
Although this salmon recipe looks fancy, it’s easy, simple, quick, and requires minimal effort. A mess-free sheet pan dinner the whole family would love.
You can even serve this panko-crusted salmon for Mother’s Day dinner. Why wait endlessly to book a table when you can make it at home in under 30 minutes?
Salmon is a healthy, low-carb dinner option that ticks all the boxes. The fish is flavourful on its own, but the seasoned bread topping just takes it to 100%. It is so good, and I bet you will agree with me once you make it.
Related recipes: air fryer parmesan chicken and garlic parmesan orzo.
Ingredients
Salmon: I used a boneless side of salmon, but you can also use salmon fillets for this recipe
Freshly grated parmesan cheese
Panko breadcrumbs: sub for regular or golden breadcrumbs
Paprika
Dried parsley: sub for fresh parsley
Dried dill: sub for fresh dill
Melted unsalted butter
Salt and freshly ground pepper to taste
Lemon wedges to serve
Olive oil
How to make parmesan crusted salmon
Preheat the oven to 200C/400F.
In a small mixing bowl, add freshly grated parmesan cheese, panko breadcrumbs, paprika, parsley, dill, salt and pepper, and melted butter, and mix to combine. The mixture should have a crumb-like texture.
Line a baking tray with aluminum foil. Place the salmon on it, skin side down. Pat dry with a kitchen towel or paper.
Brush some oil on top of the salmon, then sprinkle the mixture evenly over the fish. Gently press the mixture into the fish.
Bake in the oven for 12 to 18 minutes, depending on the thickness of the fish, until the salmon flakes easily with a fork. When tested with an instant-read thermometer, the internal temperature of cooked fish should register 145F/62F.
Tips
- Bring the fish out about 15 minutes before cooking so it comes to room temperature. This will enable even cooking.
- Use skinless salmon, ensure to spray the aluminium foil so that the fish does not stick on it.
- Use leftover fish to bulk up salad for lunch
What to serve with baked salmon
Here are few serving options for this delicious, moist baked fish
garlic butter rice or garlic butter pasta
How to store
This parmesan crusted salmon will stay fresh in the fridge in an air tight container for up to 3 days.
To freeze: This fish can be frozen, but do so after you add the seasoned breading. Frozen salmon can be cooked from frozen; you do not need to let it thaw first.
To reheat: You can reheat it in the microwave or the air fryer if you own one. That said, you can eat the fish cold or at room temperature with a salad.
More seafood recipes you will love
Air fryer cod with lemon butter sauce
Instant pot jambalaya Salmon in foil
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Parmesan Crusted Salmon Recipe
Ingredients
- 500 g salmon I used boneless side of salmon but you can also use salmon fillets
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs sub for regular or golden breadcrumbs
- ½ tsp paprika
- ½ tsp dried parsley sub for fresh parsley
- ½ tsp dried dill sub for fresh dill
- 2 tbsp melted unsalted butter
- 1 tsp olive oil
- Salt to taste I used about ½tsp
- freshly ground pepper to taste
- Lemon wedges to serve
Instructions
- Preheat the oven to 200C/400F
- To a small mixing bowl, add freshly grated parmesan cheese, panko breadcrumbs, paprika, parsley, dill, salt and pepper, melted butter, and mix to combine. You will get a crumb-like texture.
- Line a baking tray with aluminum foil, place the salmon on it, skin side down. Pat dry with a kitchen towel/paper.
- Brush some oil on top of the salmon then sprinkle the breaded mixture evenly over the fish. Gently press into the fish.
- Bake in the oven for 12 to 18 minutes depending on the thickness of the fish until the salmon flakes easily with a fork. The internal temperature of cooked fish should register 145F/62F when tested with an instant-read thermometer.Serve and enjoy!
Video
Notes
- Bring the fish out about 15 minutes before cooking so it comes to room temperature. This will enable even cooking.
- Use skinless salmon, ensure to spray the foil so that the fish does not stick on it.
- Use leftover salmon to bulk up a salad for lunch
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
