Crispy Parmesan Salmon Bake (Printable View)
Tender salmon topped with a golden Parmesan crust, baked to crispy perfection for a flavorful meal.
# Ingredient List:
→ Salmon
01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Parmesan Crust
04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs (use gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter
→ Topping (optional)
11 - Lemon wedges, for serving
12 - Extra chopped parsley
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.
# Expert Suggestions:
01 -
- The crust gets outrageously crispy while the fish stays impossibly tender, which is basically a magic trick you will want to repeat weekly.
- Everything comes together in under ten minutes of active work, leaving you with zero excuses for ordering takeout instead.
- That combination of lemon zest, garlic, and salty Parmesan is exactly what Tuesday nights have been missing forever.
02 -
- Press the crust mixture firmly onto the fish, or it will slide off in patches while baking instead of staying put.
- The broiler step is risky but worth it, so set a timer and do not walk away even for a second.
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated, because the texture and melting behavior are completely different.
- Room temperature salmon will cook more evenly than cold fish straight from the fridge, so let it sit out for fifteen minutes before you start.