Description
This Parmesan Crusted Salmon recipe combines a crispy panko and parmesan crust with tender, flaky salmon baked to perfection. It’s an elegant yet easy-to-make dish perfect for a weeknight dinner or entertaining guests, ready in under 30 minutes.
Ingredients
Crust Ingredients
- ¼ cup panko breadcrumbs
- ½ teaspoon garlic powder
- 1 teaspoon dried or fresh parsley
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup freshly grated parmesan cheese (divided)
- 3 tablespoons unsalted butter, melted (or extra virgin olive oil)
Main Ingredient
- 1 (1-pound) salmon fillet
For Serving
- Lemon wedges
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare the Parmesan Panko Mixture: In a small bowl, combine ¼ cup of parmesan cheese, panko breadcrumbs, garlic powder, parsley, sea salt, and black pepper. Add 2 tablespoons of melted butter and mix thoroughly using a fork or your hands until the mixture is well combined and slightly moist.
- Prepare the Salmon: Place the salmon fillet skin-side down on the prepared baking sheet. Pat the salmon dry with a paper towel to remove any excess moisture for better crust adherence. Brush the top of the salmon evenly with the remaining 1 tablespoon of melted butter.
- Apply the Crust: Sprinkle the parmesan-panko mixture evenly over the top of the salmon, gently pressing it down so it adheres well. Then, sprinkle the remaining parmesan cheese on top of the crust for extra cheesy flavor and crispiness.
- Bake the Salmon: Bake the salmon in the preheated oven for 12 to 15 minutes, or until the panko crust is golden brown and the salmon flakes easily with a fork, indicating it is cooked through but still moist.
- Serve: Remove from the oven and divide the salmon among four plates. Serve immediately with fresh lemon wedges on the side to add bright acidity that complements the rich crust.
Notes
- If fresh parsley is not available, dried parsley works well and intensifies flavor when combined with the garlic powder and parmesan.
- You can substitute unsalted butter with extra virgin olive oil for a dairy-free option.
- For best results, pat the salmon dry before applying the crust to ensure it sticks properly and crisps nicely.
- Adjust baking time slightly depending on the thickness of the salmon fillet to avoid overcooking.
- Leftover salmon makes a great addition to salads or sandwiches the next day.
