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.
500gsalmon I used boneless side of salmon but you can also use salmon fillets
⅓cupfreshly grated parmesan cheese
⅓cuppanko breadcrumbssub for regular or golden breadcrumbs
½tspdried parsleysub for fresh parsley
½tspdried dillsub for fresh dill
2tbspmelted unsalted butter
Salt to tasteI used about ½tsp
freshly ground pepper to taste
Lemon wedges to serve
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!
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.
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.