Parmesan-Crusted Salmon
This Parmesan-crusted salmon features a golden, crunchy cheese crust with tender and flaky fish underneath, making it perfect for busy weeknights or special occasions.
Ingredients
For the Crust
- 1 cup grated Parmesan cheese Freshly grated gives the best melt and flavor
- 1 cup breadcrumbs Panko for extra crunch
- 1 tablespoon garlic powder Or 2 cloves minced fresh garlic
- 1 teaspoon paprika Smoked paprika adds depth
- Salt and pepper To taste
For the Salmon
- 4 fillets salmon (6–8 oz each) Skin on or off as you prefer
- 2 tablespoons olive oil Or melted butter for a richer crust
- Lemon wedges For serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a medium bowl combine the grated Parmesan, breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper. Stir to blend.
- Pat the salmon fillets dry with paper towels.
- Drizzle the olive oil evenly over the tops of the fillets.
- Press the breadcrumb-Parmesan mixture onto the oiled tops of each fillet.
- Arrange the coated salmon on the prepared baking sheet, leaving space between fillets.
Baking
- Bake for 12–15 minutes, until the crust is golden and the salmon flakes easily with a fork.
- Remove from oven and let rest 2–3 minutes. Serve with lemon wedges.
Notes
For gluten-free: use almond meal or gluten-free panko. For a sharper crust, swap half the Parmesan for Pecorino Romano. Add fresh lemon zest to the topping for brighter flavor.