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.
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.