Parmesan Crusted Salmon
Turn everyday salmon into a golden, crisp-topped delight with this fast and forgiving Parmesan Crusted Salmon recipe, perfect for autumn dinners.
Ingredients
Main Ingredients
- 4 pieces salmon fillets, 6 oz each, skin on
- 3/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs use gluten-free panko if needed
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat salmon fillets dry and season both sides with salt and pepper.
Make the crust
- In a medium bowl combine Parmesan, panko breadcrumbs, parsley, minced garlic, and lemon zest.
- Drizzle the olive oil in and stir until the mixture is evenly moistened and clumps lightly.
Assemble
- Brush the top of each salmon fillet with a thin layer of Dijon mustard.
- Press the Parmesan mixture onto the mustard-coated side of each fillet, creating an even crust about 1/4 to 1/2 inch thick.
Bake
- Place the fillets crust-side up on the baking sheet. Bake for 10–14 minutes, depending on thickness.
- The crust should be golden and the salmon just flaky.
Finishing touches
- If your crust needs more color, switch to broil for 1–2 minutes—watch carefully to avoid burning.
- Let the fish rest for 2 minutes, then serve with lemon wedges and your favorite sides.
Notes
Salmon is done when it flakes easily but still looks slightly translucent in the center. Pressing the crust on firmly helps it stay put during baking. If your fillets have skin, place them skin-side down.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 35gFat: 15gSaturated Fat: 4gSodium: 500mgFiber: 1gSugar: 1g
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