Parmesan Crusted Salmon

5 from 8 votes

Parmesan Crusted Salmon

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.

Prep Time10

Cook Time15

Course: Salmon recipes

Cuisine: American

Keyword: baked salmon, parmesan crusted salmon, salmon, salmon recipes

Servings:

Author: chefjar

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