Crispy Parmesan Salmon Bake (Printable)

Salmon fillets topped with golden, cheesy Parmesan crust and baked to perfection. Combines crispiness and tender fish in every bite.

# 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 Make:

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.

# Helpful Tips:

01 -
  • The golden Parmesan crust creates this incredible contrast against the tender, flaky fish that feels fancy enough for dinner guests but comes together in under 30 minutes
  • You get all the satisfaction of crispy fried fish without standing over a hot stove or dealing with messy oil cleanup
02 -
  • Don't skip pressing the crust down firmly, or half of it will slide off onto the baking sheet instead of staying on your fish
  • The broiler move at the end is worth paying attention to, that extra minute transforms good into absolutely incredible
03 -
  • Pat your salmon fillets completely dry with paper towels before the olive oil goes on, any excess moisture prevents the crust from sticking properly
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 15 minutes before you plan to start cooking

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