Crispy Parmesan Salmon Bake (Printable)

Succulent salmon with golden Parmesan crust, baked to perfection in just 35 minutes. Crispy exterior, tender interior, and flavorful finish.

# What You’ll Need:

→ Salmon

01 - 4 skinless salmon fillets (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
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

11 - Lemon wedges for serving
12 - Extra chopped parsley for garnish

# How-To Steps:

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 generously 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 Tips:

01 -
  • The crispy Parmesan topping creates this incredible texture contrast against the tender salmon that feels restaurant quality
  • You can prep everything in advance and just pop it in the oven whenever you are ready to eat
02 -
  • The crust goes from golden to burned really fast under the broiler so stay right there and watch it like a hawk
  • Pressing the topping down firmly is what keeps it from sliding off when you try to serve it
03 -
  • Room temperature salmon cooks more evenly so try to take it out of the fridge about 20 minutes before you start
  • Pat the salmon completely dry with paper towels before seasoning or the crust will not stick properly

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