Crispy Parmesan Salmon Bake (Print Version)
Golden-crusted salmon with a savory Parmesan topping. Ready in 35 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skinless, pin-boned
→ Parmesan Crust
02 - 1 cup freshly grated Parmesan cheese
03 - ½ cup panko breadcrumbs (use gluten-free if needed)
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon ground black pepper
08 - Zest of 1 lemon
09 - 2 tablespoons unsalted butter, melted
→ To Serve
10 - Lemon wedges
11 - Fresh parsley, chopped (optional)
→ For the Pan
12 - 1 tablespoon olive oil
13 - Salt, to taste
# Steps:
01 - Preheat your oven to 400°F. Line a baking tray with parchment paper and lightly brush with olive oil.
02 - Pat the salmon fillets dry with paper towels and season lightly with salt. Arrange them on the prepared tray.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, black pepper, and lemon zest. Drizzle in the melted butter and mix until the topping resembles damp sand.
04 - Press a generous layer of the Parmesan mixture onto the top of each salmon fillet, covering evenly.
05 - Bake for 15–20 minutes, or until the salmon is just cooked through and the crust is golden and crisp.
06 - Remove from the oven and rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh parsley if desired.
# Expert Tips:
01 -
- The crust creates this incredible texture contrast that makes restaurant style salmon feel totally achievable at home
- Everything comes together in about 10 minutes of active prep so you can look like you tried way harder than you actually did
02 -
- Patting the salmon completely dry before seasoning is the step most people skip but it is absolutely crucial for getting that crust to actually stick and crisp up properly
- Forgetting to zest the lemon before juicing it happens to the best of us so do that first and keep the zest separate then save the juice for another use
03 -
- Watch the crust like a hawk during the last few minutes because Parmesan goes from golden to burnt pretty quickly once it decides to brown
- Room temperature salmon cooks more evenly so try to take it out of the fridge about 20 minutes before you plan to start cooking