Crispy Parmesan Salmon Bake (Printable)

Golden Parmesan-crusted salmon fillets baked to perfection, creating a delicious crispy texture with tender fish inside.

# What You'll Need:

→ 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

# Step-by-step:

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 Advice:

01 -
  • The crust stays perfectly crispy while the salmon remains impossibly tender
  • It comes together in under 10 minutes of active prep time
  • The cheese creates a savory crunch that makes fish skeptics ask for seconds
02 -
  • Pressing the crust mixture firmly onto the salmon prevents it from sliding off during baking
  • The broiler step transforms good into great but watch it like a hawk since cheese goes from golden to burned in seconds
03 -
  • Grate your own Parmesan from a wedge for the best melting behavior
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before seasoning

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