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Crispy baked salmon comes together in just 25 minutes with a few simple ingredients. This parmesan crusted salmon recipe is tender and flaky and topped with a crisp, cheesy crust that will satisfy your senses and taste like a dish you’d get in a nice restaurant. Parmesan salmon is light, flavorful and doesn’t taste overly fishy.
This oven-baked parmesan salmon is easy to make, and it’s incredibly flavorful and good for you too. You will love this parmesan crusted salmon recipe as part of a healthy diet.
If you love parmesan cheese, try my Oven Baked Chicken Parmesan, Parmesan Crusted Tuna Patties or Parmesan Crusted Chicken Breast.
Why You’ll Love This Parmesan Crusted Salmon Recipe
- It’s healthy. Salmon is rich in omega-3, DHA and vitamin B, making it good for the brain and heart.
- It’s simple. Making fish at home can be intimidating but this simple parmesan crusted salmon recipe has only a handful of ingredients and cooks quickly.
- It’s full of flavor. Salmon has a slightly sweet and mild taste that, when combined with the parmesan cheese, garlic and seasonings, becomes incredibly flavorful.
Parmesan Salmon Ingredients
- Salmon: choose salmon fillets that are approximately 6 oz each and of similar thickness.
- Butter: use melted, unsalted butter.
- Bread Crumbs: panko bread crumbs provide a crunchy texture, but you may use your favorite bread crumbs. Substitute gluten free bread crumbs if preferred.
- Parmesan Cheese: use freshly grated parmesan cheese.
- Parsley: fresh chopped parsley adds color and flavor. You can also use fresh dill.
- Seasonings: a combination of paprika, ground pepper, garlic powder and salt will perfectly season the fish.
- Lemon wedges: to garnish
How To Make Crispy Baked Salmon
- Prepare the equipment. Preheat the oven to 400 degrees F. Line the baking tray with aluminum foil and set aside.
- Dry the salmon. Pat dry the salmon with a kitchen towel and brush the salmon with melted butter on both sides. Set aside.
- Prepare the coating. In a medium shallow bowl, combine panko, parmesan, parsley, paprika, pepper, garlic powder, and salt.
- Dredge the salmon. Dredge the salmon over the panko mixture and press both sides of the salmon for an even coating.
- Bake. Transfer the panko-coated salmon to the prepared baking tray. Bake the salmon for 12-15 minutes until the salmon is cooked through.
- Serve. Allow the baked salmon to rest for 5 minutes and serve them with lemon slices on the sides.
Tips To Make Baked Parmesan Salmon
- Bring the fish to room temperature for about 15 minutes for even cooking. If you purchase frozen salmon filets, thaw them completely before beginning this recipe.
- You can remove the salmon skin but leaving it on helps keep it juicy.
- Dry the salmon well before brushing with melted butter.
- Use real, fresh parmesan rather than the dry grated kind in a can.
- Press the coating into the salmon, so it cooks evenly.
- Line the baking sheet with foil or parchment paper for easy clean up.
- Spritz the top of the parmesan coating with a bit of cooking oil for an extra crispy and golden parmesan salmon.
- Loosely cover with foil if the coating is browning too quickly.
Frequently Asked Questions
Fish can be an important part of a well-balanced diet. Fish, and salmon, in particular, is loaded with omega-3s and DHAs, which can help to lower blood pressure. Additionally, salmon contains B vitamins and is generally considered an excellent food for heart and brain health.
It will take approximately 12-15 minutes to bake parmesan salmon. The time will vary depending on the thickness of each piece of salmon. To ensure even cooking, select salmon fillets that are similar in size.
This crispy baked salmon is cooked at 400 degrees F to allow the skin and crust to get crispy without cooking the fish so quickly that it dries out.
Leftover crispy baked salmon can be stored in an airtight container in the fridge for up to 3 days. Leftover salmon can be served cold and used on salads or in other recipes. To reheat the salmon, warm it in the oven until it just warmed through, being careful not to overcook.
You can prepare this recipe with fresh salmon fillets and freeze them before baking. To bake, place the frozen salmon fillets on a baking sheet and follow the recipe as directed. You may need to increase the cooking time slightly to account for the frozen fish.
One of the best things about baked salmon is that you can serve it with almost anything. Some of my favorites include Crispy Air Fryer Roasted Potatoes, Crispy Air Fryer Sweet Potato Fries or Easy Mashed Sweet Potatoes, steamed veggies such as broccoli or even Roasted Brussels Sprouts.
More Salmon Recipes
- Creamy Lemon Butter Salmon
- Spicy Salmon and Rice Egg Rolls
- Spicy Salmon Crispy Rice
- Creamy Spinach Stuffed Salmon
- Greek Salmon
- Baked Teriyaki Salmon
I hope you enjoy all the recipes I share with you, including this delicious Baked Parmesan Salmon recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Crispy Baked Salmon
Ingredients
- 4 center cut Salmon fillets, 6 oz each
- ⅓ cup unsalted butter, melted
- ¾ cup panko bread crumbs
- ½ cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon paprika
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Lemon wedges, to garnish
Instructions
- Preheat the oven to 400 degrees F. Line the baking tray with aluminum foil and set aside.
- Pat dry the salmon with a kitchen towel and brush the salmon with melted butter on both sides. Set aside.
- In a medium shallow bowl, combine panko, parmesan, parsley, paprika, pepper, garlic powder, and salt.
- Dredge the salmon over the panko mixture and press both sides of the salmon for an even coating.
- Transfer the panko-coated salmon to the prepared baking tray. Bake the salmon for 12-15 minutes until the salmon is cooked through.
- Allow the baked salmon to rest for 5 minutes and serve them with lemon slices on the sides.
Notes
- Bring the fish to room temperature for about 15 minutes for even cooking. If you purchase frozen salmon filets, thaw them completely before beginning this recipe.
- You can remove the salmon skin but leaving it on helps keep it juicy.
- Dry the salmon well before brushing with melted butter.
- Use real, fresh parmesan rather than the dry grated kind in a can.
- Press the coating into the salmon, so it cooks evenly.
- Line the baking sheet with foil or parchment paper for easy clean up.
- Spritz the top of the parmesan coating with a bit of cooking oil for an extra crispy and golden parmesan salmon.
- Loosely cover with foil if the coating is browning too quickly.
This turned out nicely with a moist center and crunchy topping. I will make it again.
Thanks for the review Terry! Glad you enjoyed it.