Crispy Parmesan Salmon Bake (Printable version)

Tender salmon fillets topped with a golden, crunchy Parmesan-herb crust, baked to perfection in just 30 minutes.

# What you need:

→ Salmon

01 - 4 (6 oz) skinless salmon fillets
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 needed)
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill (optional)
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons unsalted butter, melted

→ For Serving

11 - Lemon wedges

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets completely dry with paper towels. Arrange on prepared baking sheet, rub evenly with olive oil, and season generously with salt and pepper on all sides.
03 - Combine Parmesan, panko, parsley, dill (if using), garlic, lemon zest, and melted butter in a medium bowl. Mix until evenly distributed and mixture resembles coarse crumbs.
04 - Press Parmesan crust mixture firmly onto the top of each salmon fillet, covering the surface completely and ensuring good adhesion.
05 - Bake for 13-15 minutes until salmon is cooked through and flakes easily with a fork, and crust is golden brown and crispy.
06 - For extra crispiness, switch to broil for 1-2 minutes at the end of cooking. Watch closely to prevent burning the crust.
07 - Transfer to serving plates and serve immediately with fresh lemon wedges on the side.

# Expert tips:

01 -
  • The contrast between that golden, crunchy topping and the melt in your mouth salmon below is nothing short of magical
  • You get that fancy dinner party feeling with barely twenty minutes of actual work
  • Something about salty Parmesan and bright lemon makes people think you know secrets about fish they dont
02 -
  • Patting the salmon completely dry before seasoning is the secret step that most people skip but makes the biggest difference
  • The crust needs to be pressed on firmly, otherwise it will slide off in patches while baking
  • Broiling at the end is completely optional but absolutely transforms the texture from good to cant stop eating it
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge, so let it sit out for fifteen minutes before starting
  • A microplane makes the finest, most even lemon zest that practically disappears into the crust

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