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This Baked Parmesan Crusted Salmon is an easy yet crowd-pleasing whole salmon fillet recipe. It features flaky salmon with the crispy breadcrumb topping that adds restaurant-quality flavor to your baked salmon.
The recipe was inspired by Air Fryer Parmesan Crusted Chicken with Mayo.
Baked Salmon with Crisp Parmesan Crust
Salmon is one of our top choices for dinner, and if you’re going to invest in it, it should be delicious, right?
Lately, we’ve been using this recipe a lot because our whole family likes it, including the kids who usually don’t fancy seafood (thanks to the tasty coating that’s like a fancier version of chicken tenders).
Why You’ll Love Baked Parmesan Crusted Salmon with Mayo
- Irresistibly crispy Parmesan crust
- Moist and tender salmon thanks to the mayo
- Simple yet flavorful ingredients
- Ready in no time for a delicious meal
Parmesan Crusted Salmon Recipe Ingredients
- Salmon Fillet: You can use either wild-caught or farm-raised salmon. Wild-caught salmon is often favored for its flavor and sustainability.
- Mayonnaise: The recipe calls for full-fat or low-fat mayonnaise. You can choose the one that suits your dietary preferences. If you prefer a healthier option, omit mayo.
- Dijon Mustard: It provides a tangy flavor. You can substitute it with whole-grain mustard for a slightly different taste, or use yellow mustard if that’s what you have on hand.
- Garlic: Fresh minced garlic adds a fantastic aroma and flavor. You can use garlic powder as a substitute if you don’t have fresh garlic cloves.
- Italian Seasoning: It is a blend of dried herbs like oregano, basil, thyme, and rosemary.
- Salt and Pepper: Adjust the amount according to your taste.
- Panko Breadcrumbs: These are Japanese-style breadcrumbs known for their light and crispy texture. If you don’t have Panko, use regular breadcrumbs, but keep in mind that the texture may be slightly different.
- Parmesan Cheese: Adds a savory and nutty flavor. Use freshly grated Parmesan or pre-packaged grated Parmesan, depending on what you have.
- Butter: Unsalted melted butter helps create a crispy crust.
- Lemon Wedges: They add a fresh, citrusy element.
🔪 How to Make Parmesan Crusted Salmon
Position an oven rack in the middle of your oven and preheat it to 400°F (200°C). Line a baking tray or sheet with parchment paper. Place the salmon on the prepared baking sheet with the skin side down.
In a small bowl, combine the mayonnaise, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
Spread this mixture evenly over the salmon fillet.
In another small bowl, combine the breadcrumbs, Parmesan cheese, and parsley. Pour in the melted butter, and season with ¾ teaspoon of salt and ⅓ teaspoon of pepper (adjust to your taste). Mix these ingredients together, ensuring that the breadcrumbs absorb the butter.
Spread the mixture over the salmon, gently pressing it onto the top of the fillet to ensure it’s fully coated.
Bake the salmon uncovered for 12-15 minutes, but you may need to adjust the time depending on the thickness of your fillet. Keep an eye out for a golden crust, and make sure the salmon is cooked through and flakes easily with a fork.
Serve the salmon with lemon wedges and squeeze a little lemon juice if you like. Pair it with a salad, steamed vegetables, rice, or mashed potatoes for a delicious and satisfying meal.
How Long does It Take to Bake Salmon in the Oven?
The baking time for your salmon will be around 12 to 15 minutes, but it can vary based on the size or thickness of your salmon fillet. If you prefer your salmon to be pink in the middle for that juicy texture, this timing should work. However, if you like your salmon well-done, you can leave it in the oven for 15 minutes or a bit longer. Just be cautious not to overcook it to the point where it becomes too dry.
Recipe Tips
Spread and press the coating on top into an even layer. If you only sprinkle it and leave it, there may be little pieces that burn on top.
If you find that the breading is browning too quickly, you can tent it with foil at any time as needed. If it’s not browning enough, move the oven rack up or briefly broil at the end. Keep in mind that every oven browns differently.
Be careful not to over-bake the salmon, as it can become less tender and start to dry out.
What to Serve with Baked Salmon
- A light and crisp salad like Fattoush with mixed greens, tomatoes, cucumbers, and a vinaigrette dressing complements the richness of the salmon.
- Steamed Broccoli, Roasted Asparagus, or Air Fryer Green Beans provide a healthy and vibrant side that pairs well with the salmon.
- Serve the salmon over a bed of fluffy white rice or fragrant Jasmine Rice to soak up the flavorful juices.
- Creamy Mashed Potatoes are a classic choice, offering a comforting and hearty side to your meal.
- Quinoa is a nutritious grain that works beautifully with salmon. You can cook it plain or season it with herbs and spices.
What Wine Goes With This Salmon?
For this recipe, we recommend pairing it with a white wine. A glass of chilled Fruity Rosé (especially sparkling if you can find it), Riesling, Pinot Gris, or White Pinot Noir all complement this dish beautifully.
Storage
- To store: Store leftover baked salmon fillet in the fridge for 3-5 days.
- To reheat: You can use the salmon cold in salads, or reheat in the oven at 350 degrees F. The microwave works in a pinch to reheat, but is more likely to dry out the fish.
- Freezing is not recommended.
More Baked Salmon Recipes You Will Love!
- Baked Salmon with Lemon Butter Cream Sauce
- Oven Baked Teriyaki Salmon
- Baked Boursin Salmon
- Crab and Shrimp Stuffed Salmon
- Cajun Honey Butter Salmon
- Miso Glazed Salmon
- Sheet Pan Salmon and Broccoli
Looking for more salmon cooking insights? Our comprehensive guide is a great place to start.
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Parmesan Crusted Salmon
Ingredients
- 2 pounds side wild or farm salmon fillet
- 1/3 cup full-fat or low-fat mayonnaise
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated parmesan cheese
- 1/4 cup parsley, finely chopped
- 1/3 cup unsalted melted butter
- Lemon wedges, to serve
Instructions
- Position an oven rack in the middle and preheat the oven to 400°F (200°C). Line a baking tray or sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet, and set it aside for further cooking.
- In a small bowl mix together the mayonnaise, Dijon mustard, garlic, Italian seasoning, salt and pepper.
- Spread it over the salmon.
- In a separate small bowl, combine the breadcrumbs, Parmesan cheese and parsley. Pour in the melted butter and season with 3/4 teaspoon of salt and 1/3 teaspoon of pepper (adjust to taste). Mix the ingredients together and allow the breadcrumbs to absorb the butter.
- Spread the mixture over the salmon, gently pressing it onto the top of the fillet to ensure it’s fully coated.
- Bake uncovered for 12-15 minutes, adjusting the time based on the thickness of your fillet. Look for a golden crust and ensure the salmon is cooked and flakes easily with a fork.
- Serve it with lemon wedges and add a squeeze of lemon if desired. Pair it with a salad, steamed vegetables, rice, or mashed potatoes for a complete meal.
- Enjoy!
Notes
- To store: Store leftover baked salmon fillet in the fridge for 3-5 days.
- To reheat: You can use the salmon cold in salads, or reheat in the oven at 350 degrees F. The microwave works in a pinch to reheat, but is more likely to dry out the fish.
- Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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That dark char is so unique to your recipe. It has me drooling!
Thank you, Luna!
This turned out so perfect! It’s definitely a favorite for my family. Thanks so much for sharing. I look forward to making this again.
Thank you for your wonderful feedback, Meta! I’m so happy to hear that it turned out perfect and became a family favorite.
I don’t find many recipes that I like just the way they are written. This is definitely going into my regular rotation! My mother is not a fan of salmon and she loved it!!
Thank you so much for the kind words Adriene! I’m glad to hear this recipe is a hit with you and your mother, even though she’s not usually a fan of salmon.
The best salmon recipe I have ever made 🙂 thank you so much for sharing!
Thank you so much, Angie! I’m so glad you loved the recipe! 😊