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Image of a golden Baked Parmesan Crusted Salmon fillet with Mayo on a baking sheet.

Parmesan Crusted Salmon

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  • Author: chefjar
  • Total Time: 25 minutes
  • Yield: 6 1x


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.


  • 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


  • 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!


  • 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.
  • Prep Time: 10 min
  • Cook Time: 15
  • Category: Salmon recipes
  • Cuisine: American


  • Calories: 384 kcal
  • Sugar: 0.1 g
  • Sodium: 372 mg
  • Fat: 23 g
  • Saturated Fat: 4 g
  • Carbohydrates: 7 g
  • Fiber: 0.4 g
  • Protein: 28 g
  • Cholesterol: 102 mg