Crispy Parmesan Salmon Bake (Printable Version)

Tender salmon topped with a golden, cheesy Parmesan crust baked to crispy perfection.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets (approximately 6 oz each)
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 (gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter

→ Topping

11 - Lemon wedges for serving
12 - Extra chopped parsley for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Arrange salmon fillets on the prepared baking sheet. Drizzle evenly with olive oil and season generously with salt and pepper.
03 - In a medium bowl, combine Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture firmly onto each salmon fillet, ensuring the top surface is completely covered.
05 - Bake for 15-20 minutes until salmon is cooked through and crust turns golden brown and crispy. For extra crunch, broil for 1-2 minutes at the end, watching closely to prevent burning.
06 - Serve immediately with lemon wedges and additional chopped parsley if desired.

# Expert Insights:

01 -
  • The crust gets impossibly crispy while the salmon stays perfectly moist, no dry fish here
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • Even people who swear they dont like fish ask for seconds
02 -
  • Do not skip pressing the crust onto the fish, otherwise it will slide off in patches
  • Watch the broiler like a hawk, that cheese goes from golden to burned in seconds
03 -
  • Grate your cheese on the finest holes of your box grater for the best melt
  • Let the salmon rest for 5 minutes after baking so the juices redistribute

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